Quinoa Cakes

• 1 c. red quinoa, uncooked
• 2 c. chicken broth
• 4 tbsp. flour
• 1/2 tsp. sugar
• 1/4 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/3 c. chives, chopped
• 1 carrot, grated finely
• 3/4 c. cheddar, shredded
• 3 eggs
• 1/2 c. cottage cheese
• 3 tbsp. olive oil

1. Bring the chicken broth to a boil in a saucepan. Add quinoa, cover and reduce to a simmer for 18 minutes until quinoa is softened.
2. Meanwhile, combine flour, sugar and spices in a large bowl. Toss in chives, carrot and cheese mixing to distribute the dry ingredients. Add in egg substitute, cottage cheese and cooked quinoa.
3. Preheat a large skillet on medium heat using 1 tbsp. of olive oil to coat the surface. With a 1/4 c. ice cream scoop (or measuring cup), drop 3 cakes into the hot skillet.
4. Allow to cook for 4-5 minutes until golden brown, flip and cook an additional 4-5 min (note: don't mess with them while they cook - if you try to flip them too soon they'll stick or fall apart)

red quinoa, chicken broth, flour, sugar, ground cumin, salt, garlic powder, black pepper, chives, carrot, cheddar, eggs, cottage cheese, olive oil

Taken from www.epicurious.com/recipes/member/views/quinoa-cakes-50185556 (may not work)