Low FODMAP Quinoa cakes are an easy way to use up any leftover quinoa that may be lying around the kitchen. This tasty side dish is ideal for the summer and can be combined with a number of other foods to make a healthy and tasty meal. Not only are Quinoa cakes delicious, but they are also very good for the body. Since quinoa is high in protein and fibre, it is perfect for people on a low FODMAP diet that are looking to ease digestive distress, especially those with Irritable Bowel Syndrome. FODMAP is an acronym for a collection of complex molecules found in foods and poorly absorbed by the small intestine. The following is a recipe for making quinoa cakes (from Kate Scarlata RD) that will sparkle up any meal and provide plenty of health benefits.
Ingredients for Low FODMAP Quinoa cakes:
- 6oz quinoa, cooked
- 1 pinch of Parmigiano Reggiano cheese, grated
- 1 egg and 1 egg white, thoroughly beaten
- 2 scallions, diced green section only
- 1 pinch of red pepper, chopped finely
- 1 pinch of fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon grapeseed or olive oil
- Dash of salt and pepper to taste
Begin by combining all of the ingredients into a large mixing bowl. Mix the ingredients softly until they are well blended together. Salt and pepper the mixture to add any necessary taste. Place a medium griddle on direct medium heat on the stovetop. Drizzle one tablespoon of grapeseed or olive oil into the griddle. Then, take a tablespoon and scoop up a ball of the quinoa cake mixture. Drop the heaping tablespoon right onto the griddle. Please bear in mind how hot the oil has now become, so be careful to avoid splattering the oil onto skin.
Next, flatten the heaps of mixture gently using a spatula, until they begin to resemble small pancake shapes. Let the quinoa cakes cook for approximately one to two minutes on this side without flipping. Watch for the edges to start turning golden brown in colour. Once this occurs, carefully flip the cakes in the griddle. Let the other side cook for an additional one to two minutes, until the same colouring appears around the edges. After they have finished on both sides, remove from the griddle pan onto a serving platter.
Following this recipe will result in eight perfectly cooked and scrumptious small quinoa cakes. They can be served alongside a main course of your choosing, such as grilled chicken, grilled fish, or spinach salad. However, whatever main dish is chosen, the Low FODMAP Quinoa Cakes are sure to steal the spotlight at this meal. Bon appetite!