Ok, so remember when I was obsessed with kale and everything kale? Well, I’m still pretty obsessed with kale, but now I’m obsessed with quinoa as well. I have figured out my favorite way to eat quinoa, and that is warm, liked warmed up in patties or a cereal rather than cold like in a salad. I’ve made more quinoa dishes in the last few months than I have in the past year that I’ve been blogging. First, there were these quinoa patties. Super yummy, easy to make and healthy.
Then I tried quinoa for breakfast with steel-cut oats and goji berries. Say what, quinoa for breakfast? Oh yes, try it! It’s my new favorite way to start the day. It’s a power house of a breakfast.
Now, I ventured into a crispier and cheesier quinoa cake. Hey, I was thinking of my kids here, because they were not the biggest fans of the other quinoa patties. Kid verdict? Zoe liked them better than the other ones, (that’s a step in the right direction, still working on her) and Eli LOVED them, so I would say that this recipe was a success. Dry toasting the quinoa before simmering it in the broth adds such a depth of flavor, and the quinoa gets all browned in color and forms into these tiny little balls. The mozzarella cheese gets all melty and crispy on the outside and gooey on the inside. These cakes remind me in a weird but healthier way, of mozzarella cheese sticks. I know that’s a strange way to describe them, but they are crispy, cheesy and chewy cakes. I mean who said that healthy foods have to taste healthy, right? Just give them a try and if you like quinoa and cheese, then you will love these.