Monday, October 10, 2011

Gluten free, Corn free, Soy free Quinoa Crac an' Cheese Cakes

I normally don't give book recommendation, but I am halfway through this and it is incredible. I can't wait to see the movie!

Does anybody else ever drool over those Apple Bees and T.G.I Fridays commercials? You know the ones where they show chicken tenders, french fries, fried macaroni and cheese, and all that?

No? Nobody? Yeah, me either! I mean, really! Who thinks of that?!

Well, today I was not thinking about that fried macaroni and cheese, when i made this. Mmmkay?

Quinoa is such a versatile food. It's also packed with protein. These little babies are full of protein, and complex carbs.

I'm a big believer in beans. I regularly eat black beans, kidney beans, white beans, and pinto beans. Beans are a great source of soluble and non soluble fiber, protein, and vitamins.

Quinoa Crac an' Cheese Cakes

2 1/2 c. Water
1 c. Qunioa
1 c. Sharp Cheddar Cheese
1 15 oz can Kidney Beans, chopped slightly
Salt and Pepper
Olive Oil

1. Bring the water to a boil. Add the quinoa and simmer covered until all the water is gone and the quinoa is mushy. Remove from heat.

2. Add the cheese and salt. Stir and let sit for 2 minutes. This will help the cheese melt into the quinoa. Stir until the cheese is completely melted into, and no longer visible in the quinoa.

3. Heat a large saute pan with 2 Tbs of Oil. When hot, spoon the "Crac" into the pan. This will make 4 or 6 cakes. Flip when brown and crunchy. Serve warm.

3. Add beans and salt and pepper to taste.

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