Crispy quinoa cakes with a fresh salad, toasted pine nuts and an almond, rosemary and lemon dressing.
Slight variation to the buddha bowl by changing up the quinoa look. So filling and doesn’t leave you feeling heavy and lethargic.
You can add extra vegetables into this but I decided to have it with a fresh salad as it’s been so humid.
Prep Time
10 mins
Cook Time
30 mins
Serves
12 Cakes
Ingredients
1 Cup Quinoa
¾ Tsp Himalayan Salt
¼ Tsp Turmeric Powder
½ Inch Diced Ginger
1 Finely Chopped Chilli (Optional)
1 Tsp Cumin/Coriander Powder
½ Tsp Nutmeg
½ Tsp Crushed Dried Mint
3 ½ Cup Water
