blueberry quinoa cakes

Do you remember seeing Shauna's post about quinoa cakes at the beginning of the year? It has taken me this long to try it and you know what? They are really, really good. We eat quinoa often and this recipe is the perfect way to use up leftovers as it only calls for one cup of cooked quinoa. We added fresh blueberries to the batter and they were very delicious. I recommend this one for sure!

Quinoa Cakes
from Martha Stewart

Ingredients

• 1 cup cooked quinoa or brown rice
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1 large egg, plus 1 large egg white
• 1 tablespoon unsalted butter, melted, plus more for skillet
• 1/4 cup low-fat milk
• 2 tablespoons pure maple syrup, plus more for serving
• Fresh fruit or fruit preserves (optional), for serving

Directions

1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.