Squash Cakes with Quinoa
INGREDIENTS
2 medium squash (butternut or acorn)
1 c dry quinoa
1 small yellow onion
2 Tbsp olive oil
½ tsp salt
2 tsp pepper
2 cloves garlic
2 eggs, lightly beaten
1 cup breadcrumbs
INSTRUCTIONS
1. Preheat oven to 400°F.
2. Cut squash in half, scoop out seeds, rub with oil, and place face down on baking sheet Roast for 40 min.
3. Rinse quinoa and place in med. Saucepan with 2 cups waters, add a pinch of salt.
4. Bring to a boil, reduce to a simmer, cover, and cook 15-20 minutes.
5. Chop onion and garlic finely and sauté in 1 Tbsp oil for about 5 min., until soft.
6. Scoop flesh out of squash into a bowl with cooked quinoa, onion, seasonings, eggs, and breadcrumbs. Stir.
7. Heat 1 Tbsp oil in frying pan. When hot, add heaping dollops of batter into pan and press into patty shape with back of spoon. Cook 5 minutes, flip, and cook 5 more minutes.
8. Serve with dipping sauce of your choice
NUTRITION INFO (4 servings)
Calories 452, Fat 13g, Saturated fat 2g, Carbohydrates 71g, Protein 15g, Sodium 534 mg
