Vegetarian

Quinoa-Zucchini Cakes With Summer Herbs is for Dinner.

Quinoa-Zucchini Cakes With Summer Herbs takes 15 minutes to prepare.

Quinoa-Zucchini Cakes With Summer Herbs takes 7 minutes to cook.

Quinoa-Zucchini Cakes With Summer Herbs makes 8 servings.

The ingredients for Quinoa-Zucchini Cakes With Summer Herbs are:

1 cup 365 Organic Quinoa
1 cup, pieces or slices Mushrooms, fresh
74 gram(s) bell pepper, red, sweet, raw
1 large Zucchini, baby
.25 cup, hulled Sunflower Seeds, without salt
35 grams Cilantro, raw
1 dash Pepper, black
4 serving Egg white, large
.25 cup Bread crumbs, dry, grated, plain
2 serving Spray oil - Pam Olive Oil (.4sec spray) (by NEW_CHAPTER)

Here is how you make Quinoa-Zucchini Cakes With Summer Herbs:

Drain and rinse the quinoa to remove the bitter flavors from the outer coating. Add all but the eggs and bread crumbs to a pot and bring to a boil Cover lightly, reduce heat to low and cook for 15 minutes. To Make The Cakes: Stir the eggs and bread crumbs into the quinoa mixture. Form little cakes about 2 inches across and 1/4 inch thick, and refrigerate for 15 minutes. In a low, wide saucepan, heat a thin layer of oil over medium-high heat. Pan fry the cakes a couple of minutes per side, until the outside is crispy and light golden-brown.Serving Size: makes 8 pattiesNumber of Servings: 8Recipe submitted by SparkPeople user RANGE110-114.

The nutritional information for Quinoa-Zucchini Cakes With Summer Herbs is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 132.1

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 57.9 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 2.5 g
• Protein: 6.5 g

The dietary needs meet for Quinoa-Zucchini Cakes With Summer Herbs is Vegetarian