Gluten-free, vegan rosemary quinoa cakes may be served with a salad, relish, sauce and/or added into a pita bread pocket or on a hamburger bun. The nutrient-rich quinoa has
twice the protein of rice and also may help the heart by being anti-inflammatory - helping to prevent chronic diseases.
Naturally gluten-free quinoa may benefit the heart by reducing inflammation. Too much inflammation has been shown, with numerous studies and documentation, to be one of the causes of chronic disease - including heart disease and other heart problems. Also, the fiber in the quinoa may help lower cholesterol, along with the potassium and magnesium helping to normalize blood pressure and triglyceride levels. The flavonoid-rich quinoa also contains heart healthy omega-3 fatty acids which may help lower blood pressure levels.
The antioxidant and anti-inflammatory rosemary may benefit the heart by helping to increase circulation throughout the body. This circulation helps keep every organ functioning properly, including the heart. Also, studies have shown that rosemary supplementation may help certain heart conditions, including the lowered risk of heart failure following a heart attack (1). Though, word of caution, rosemary may increase blood pressure level to rise too high. In some cases, though, rosemary may possibly benefit if someone is struggling with too low of blood pressure. Therefore, as always, it is best to consult a trusted health care provider before introducing any new foods or supplements.
2 cups water
1 cup rinsed, white quinoa
1 tablespoon grapeseed oil
1 teaspoon cumin
2-3 garlic cloves, minced
½ teaspoon sea salt (optional)
½ teaspoon fresh oregano, minced
½ teaspoon lemon juice
2 tablespoons rosemary leaves, minced
In a medium saucepan, bring water to boil. Continue, over high heat, adding rinsed white quinoa, grapeseed oil, cumin, garlic, sea salt (if desired), and oregano. Stirring enough to mix ingredients well. Bring to a boil and then cover with lid. Allow to simmer on low for approximately 20 minutes or when all the water is gone, usually after 20-25 minutes and steam holes appear. Turn off stove and stir vigorously with a fork for at least one minute. This helps the quinoa to bind. Remove from stove, let cool down in the pan. After about 15 minutes, stir in lemon juice and rosemary.
Divide quinoa into 4 equal parts and shape into balls, placing on a plate. Press each piece into 1 or 1½ inch thick cakes, approximately 3 to 4 inches wide, smoothing any cracks on the edges. Next, refrigerate 15–20 minutes to help make firm.
In a large skillet, heat grapeseed oil over medium heat. Add quinoa cakes and pan sear gently until a crust forms, trying not to handle much to avoid crumbling. The quinoa cakes can also be baked in the oven for 20 minutes at 375°F. Serve on individual plates and garnish with rosemary sprigs, if desired.
Recipe Tip: Can be made ahead of time and kept up to 3 days in the refrigerator.
Makes 4 servings.
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