How about a double post for the start of the New Year and New blog?
2013 is an exciting year for many reasons, not least of which is that The United Nations Food and Agriculture Organization has declared 2013 The Year of Quinoa to celebrate its nutritional qualities and crop viability to celebrate its nutritional qualities and crop viability. Hurrah!
The best place to start is to start, so away we go with a New Year’s Post: Parmesan Cauliflower-Quinoa Cakes. Quick, easy, packed with protein, naturally gluten-free, and, most importantly, delicious. You can make the “dough” and saute all the patties at once, or refrigerate the dough for up to three days, shaping and cooking when you are ready (perfect for lunches). And, of course, the flavor options are boundless–add spices, herbs, and accompanying dipping sauces to your heart’s content.
One more bonus: Nick (6) gobbled up three patties in one sitting (I left out the green onions–despite green being his favorite color, he refuses all green foods save for grapes and kiwifruit).
Is it wrong that I sometimes dip these in BBQ sauce? Kevin says yes, but I love a good, smokey BBQ sauce…