Baked Ginger Carrot Quinoa

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Baked Ginger Carrot Quinoa (Imagined up while driving)

  • 1 cup of uncooked quinoa
  • 8 carrots shredded (should equal 2 1/2 cups)
  • 1 cup of chopped broiled brussel sprouts (feel free to substitute with any cooked green)
  • 1 tablespoon of fresh ginger, chopped finely
  • 1 tablespoon of grainy mustard
  • 1 teaspoon of cumin (feel free to scale back… my older sister tells me I’m heavy handed with cumin)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 4 eggs, whiskey
  • 3 tablespoons of olive oil

Before we get started – I am going to suggest that you add the spices in increments. I really wanted a gingery-carrot flavor so I was heavy handed with my ginger, but for those of you who are less inclined towards ginger, cumin, and mustard, you should add in small increments so that you can season accordingly. The result I got was a mildly spicy quinoa cake with a crispy exterior and squishy inside… so if you want even MORE ginger, go for it!!!

  1. Thoroughly wash quinoa in a mesh sieve
  2. Bring quinoa to a boil in 2 cups of water. Once the water comes to a rolling boil, lower the heat to low/medium and cover. Cook for 20 minutes, or until the quinoa has cooked through. Fluff with a fork and let it cool.
  3. In a large bowl, combine the shredded carrot and brussel sprouts
  4. Add the quinoa and stir until well combined.
  5. Slowly add your spices until you get the flavor profile you like. Keep in mind that the ginger will mellow significantly as you cook.
  6. Mix in whisked eggs until well combined.
  7. Drizzle olive oil on a cooke sheet. I used a foil covered sheet, but still found that I got a little sticking, so I recommend using a non-stick surface and plenty of oil. I don’t think parchment paper will work since it will absorb the moisture, but perhaps a silicone baking sheet, or an enamel pan would work. Let me know in the comments if you end up finding a better solution than tin foil!
  8. Measure out 1/3 cup fulls of quinoa. Pat into circles and place evenly spaced on a cookie sheet
  9. Bake at 400F for about 30-40 minutes, or until the bottoms have browned and the insides are cooked through. I drizzled a little extra olive oil at the 1/2 point.
  10. Enjoy with salad!!!

I hope you guys enjoy this variation of quinoa patties. I felt like I needed to come up with one that didn’t require me hovering over sputtering oil, and this was just the ticket.

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6 thoughts on “Baked Ginger Carrot Quinoa

    • Thank you! This one is super easy and delicious… It’s infinitely adaptable too. Let me know what combinations your try out! I’d love to see what you come up with!

  1. Interesting, recipe. It is not always easy to make quinoa palatable! I might try this one. Actually, you have inspired me to post a recipe for quinoa patties on my blog. It is originally from ‘The Alkaline Sisters’ site of which I am a huge fan 🙂

    • You are totally right… quinoa is one of those things that is tough to make delicious! Lots of spices and yummy vegetables definitely help! Can’t wait to see your quinoa post! xoxo- H

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