It’s a typical Wednesday. I head to my fridge to see what needs used up to create a wonderful, but easy and healthy dinner. Today’s no exception. With chicken sausage to use up, and my ongoing desire for beans and rice (or something similar), I realized just the thing for today’s recipe as I meandered the aisles at SuperTarget this morning: Quinoa and Lentil Cakes with Spiced Cod. And dinner was born.
This recipe, again crafted “on the fly,” is nutrient dense with lentils for fiber, protein, folate, iron, and zinc, while the quinoa “stand their own” in providing an additional source of protein, fiber, and Vitamin B, and finally oatmeal for fiber, omega-3 fatty acids, folate, and potassium. All served on a bed of kale for its vitamins K, A, and C, as well as its alkalizing properties, and you have yourself one crazy, healthy dinner!
I love that this meal is easy and flexible. Intended to be made of all organic ingredients, my practical side ruled supreme, and I opted for “clean” convenience ingredients, albeit non-organic, that literally involve no cooking…just open pre-cooked packages of quinoa and lentils, chop a few items, spice, stir, and bake.
To accompany the Quinoa Lentil Cakes, I’ve selected wild cod, but you could sub in chicken or any other lean protein. And, served with beautiful slices of avocado, this is a perfect meal for a weeknight dinner or even for company. As delicious as it looks, and with its health properties, you will make this a regular!
QUINOA AND LENTIL CAKES
By Pacer Kristen
1/2 lbs organic Applegate turkey breakfast sausage, cooked and crumbled
8 ounces Simply Balanced Black Beluga Lentils
8 ounces Simply Balanced Quinoa
1/2 cooked, diced sweet potato
1 tsp minced garlic cloves
1 TBSP tahini paste
2 TBSP chopped cilantro
1 tsp red wine vinegar
1/4 cup finely chopped walnuts
1/4 chopped sun dried tomatoes + 1 tsp sun dried tomato oil
1 TBSP finely chopped yellow onion
1 tsp Pink Himalayan salt
1 tsp fresh squeezed lime juice
1/4 tsp dried basil
1/ 4 tsp cumin
1/2 tsp ground black pepper
1/2 tsp chili powder
1 egg OR flax seed egg substitute
3 TBSP gluten free, organic flour
1/4 cup ground, slow cooked oatmeal
- Preheat oven to 400 degrees F. Spray large cookie sheet with coconut oil or line with parchment paper.
- Combine all ingredients in a medium sized mixing bowl and stir until the mixture is incorporated but not mushy. Adjust flour so mixture is not too dry but holds together to mold into patties.
- Scoop mixture into 1/4 cup and pack tightly so the patty holds together. Slightly flatten and place on baking sheet.
- Bake for 15 minutes, then carefully turn and bake another 10-15 minutes until slightly crispy on the outside.
- Immediately serve on a bed of mixed greens.
** Finely chopped kale, onion, red cabbage, and jalapeño mixed with lime juice and Pink salt is superb to receive these Quinoa Lentil cakes. Even better with a side of Mexican seasoned cod, and avocado slices. A whole wheat tortilla on the side completes the meal.