Recipes

Veggie, rice and quinoa cakes

If you've never tried cooking with quinoa, this is a great way to start! A delicious snack that covers so many food groups

Veggie, rice and quinoa cakes

Method

  1. Preheat oven to 180°C, spray a 12 hole muffin pan with oil.
  2. In a medium sized pan, heat oil, add onion, broccoli and carrot, stir fry until for 5 minutes, add peas, and pepper to taste and cook a further 2 minutes. Set aside and allow to cool.
  3. Whisk the eggs in a large bowl, fold in cheese, cooled quinoa and rice and vegetables.
  4. Spoon the mixture into the muffin pan, use the back of a spoon to push mixture down.
  5. Bake in preheated oven for 12 – 15 minutes until set and golden. Leave to cool in the pan.
  6. Wrap and place in the lunch box next to an ice pack or cold food item.
  7. Store cakes in a container in the fridge.

Tip

We used a blend of brown rice and quinoa (available from the supermarket, in the rice aisle). Alternatively, you could use all brown rice, or all quinoa, rather than a mix.

Keep lunchboxes cool by freezing a yoghurt or bottle of water the night before.

Note

Children can choke on food at any age but the risk is higher in children under 5 years. Refer to the Ministry of Health Guidelines to find out more. Search ‘food and choking' at health.govt.nz

Veggie, rice and quinoa cakes

To serve

To serve: 12

You need

  • 1 Tbsp canola oil
  • ½ onion, finely chopped
  • 1 ¼ cups finely chopped broccoli
  • 2 carrots, peeled and grated or finely chopped (approx. 2 cups)
  • ½ cup frozen peas
  • freshly ground pepper to taste
  • 2 eggs
  • 2 cups grated Edam cheese
  • 2 cups cooked rice and quinoa, cooled (refer to cooking directions on packet)

Method

  1. Preheat oven to 180°C, spray a 12 hole muffin pan with oil.
  2. In a medium sized pan, heat oil, add onion, broccoli and carrot, stir fry until for 5 minutes, add peas, and pepper to taste and cook a further 2 minutes. Set aside and allow to cool.
  3. Whisk the eggs in a large bowl, fold in cheese, cooled quinoa and rice and vegetables.
  4. Spoon the mixture into the muffin pan, use the back of a spoon to push mixture down.
  5. Bake in preheated oven for 12 – 15 minutes until set and golden. Leave to cool in the pan.
  6. Wrap and place in the lunch box next to an ice pack or cold food item.
  7. Store cakes in a container in the fridge.

Tip

We used a blend of brown rice and quinoa (available from the supermarket, in the rice aisle). Alternatively, you could use all brown rice, or all quinoa, rather than a mix.

Keep lunchboxes cool by freezing a yoghurt or bottle of water the night before.

Note

Children can choke on food at any age but the risk is higher in children under 5 years. Refer to the Ministry of Health Guidelines to find out more. Search ‘food and choking' at health.govt.nz

Veggie, rice and quinoa cakes

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The Fuelled4life team.