Quinoa Cakes with Corn and Avocado Salad

After a weekend of heavy eating we wanted to make a light dinner. I found this recipe on the Three Kitcheneers,  a really great blog for unique recipes with interesting flavors. This is one of the more delicious recipes I have made recently, the orange zest adds a really unique flavor to the Quinoa, a perfect recipe for two with plenty of leftovers for lunch the next day!

Ingredients:

2 cups quinoa

4 cups chicken broth (light sodium)

Zest of 1 medium orange

Juice of 1/2 an orange

2 eggs

salt

pepper

1/2 cup fresh scallions 

2 tbsp of olive oil

Method:

Step one: Cook quinoa according to the directions on the box, using chicken broth in replace of water.

Step two: Once the quinoa is cooked, set aside to cool. 

Step three: In a medium sized bowl add eggs, stir in the zest, orange juice, scallions and salt and pepper.

Step three: Add the quinoa to the zest mixture and mix well. Mold into patties and place on a plate and let cool in the refrigerator for 2 hours. This will ensure that your patties do not fall apart.

Step four: Heat olive oil in a large saute pan over medium to high heat.

Step five: place the patties in the pan, you will get 2-4 in at a time depending on the size of your pan and patties. Cook until golden brown on each side.

Corn salad with Avocado

Ingredients:

2 cups frozen organic corn

1 large avocado, diced

1/2 cup fresh scallions, diced

1 1/2 tablespoons olive oil

Salt

Pepper

Step one: In a small pot boil water, once boiling add frozen corn and cook for 2 minutes. Place in a medium mixing bowl.

Step two: Add olive oil, scallions, avocado, salt and pepper and mix well!