Delicious quinoa cakes, great as toddler "finger food" or a side dish for anyone.
מרכיבים
1 cup dry quinoa
150 g cashews (about 1 cup)
½ tomato, cubed
2 table spoons almond butter
1 table spoon balsamic vinegar
about 20 olives, sliced
1 tea spoon salt
הוראות הכנה
Cook the quinoa like pasta: bring a big pot with salt to a boil, add the quinoa, and cook until it is ready (it should take about 20 minutes, you can taste 1 tea spoon after about 15 minutes to check. You'll also notice the germ of the quinoa kernels becomes almost transparent when the quinoa is ready).
Grind the cashews to flour using a herb/coffee grinder or a food processor.
Drain the quinoa (note not to rinse it in water after it is cooked to keep is sticky), and mix in a bowl with the cashew flour, tomato cubes, almond butter, balsamic vinegar, salt, and half of the olives slices. Mix well, while pressing down the quinoa with the table spoon to help it become stickier.
Fill up mini muffin molds with the mixture, pressing it into the molds using the back of a table spoon, to make sure it is packed. Place the rest of the olives slices on the quinoa cakes tops, and bake in an oven pre-heated to 180C for about 25 minutes (until the tops start to brown and the inside is still softer).
Tips: * If you don't have mini muffin molds, use standard muffins, but do not fill the molds completely, rather up to 2 table spoons in each mold. * If you cook the quinoa in vegetables broth, it will take it to the next level, taste wise!
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a0%d7%92%d7%99%d7%a1%d7%99-%d7%a7%d7%99%d7%a0%d7%95%d7%90%d7%94-%d7%90%d7%a4%d7%95%d7%99%d7%99%d7%9d/