Quinoa, Zucchini, & Corn Cakes

Having a little more fun in the kitchen this week! We are eating a ton of fruits & veggies these days, and let’s be honest, we can only stick to raw veggies, salads, and plain fruit for so long before it gets BORING.So, to keep us on the road to healthier eating, I did a little experimenting & came up with Quinoa, Zucchini, & Corn Cakes! 

I even tried to add to the FUN-FACTOR by making them into star shapes. It worked! When we sat down to eat them, Josh said, “Oh, this is exciting, I feel like a kid!” He’s 44 🙂

One of the free rewards I recently received through an incentive program in my business was a food processor, which I am learning to LOVE! Most recipes I referenced to gather ideas create this recipe suggested using a box grater to grate the zucchini, but I just ran it through the processor and the job was done in seconds flat!

It was actually so much fun to watch it whip through that I called Josh in to check it out! (Yes, I am easily amused and impressed in the kitchen…I’m no pro here, still learning!)

RECIPE1 cup quinoa I like this brand
2 cups water
2 tablespoons flaxseed meal You can get it here
6 tablespoons water
2 tablespoons olive oil We use this extra light tasting kind
1 red onion, chopped
3 small zucchinis, grated
1/2 cup frozen corn kernels
1/4 cup chopped parsley (optional)
salt & pepper I like this Pink Himalayan Salt
additional seasonings of your choice (garlic, cumin, ground red pepper, etc)

Preheat oven to 400 degrees. Cook quinoa with water as directed on the package. Mix flax and 6 tablespoons water in a small bowl and set aside. While quinoa is cooking, heat olive oil in a large pan and saute chopped onion until pieces are translucent and they begin to brown, then remove from heat. Add zucchini and corn into the pan and mix. Into your vegetable mixture, add quinoa, parsley, flax, salt and pepper, and seasonings & stir well. Line a baking sheet with parchment paper, and spoon mixture into a cookie cutter (you choose the shape, or simply spoon into a blob), lift cookie cutter & continue to fill until you fill up the baking sheet. Bake at 400 degrees for 20 minutes, flip, and continue baking for 20 more minutes. ENJOY! ~ Kim Denne

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