Broccoli Quinoa Fritters

Makes 6-8 fritters

INGREDIENTS

• 1/3 cup uncooked Royal white quinoa (should yield ½ + 1/3 cups cooked quinoa)
• 1 broccoli head, cleaned and cut into florets (approximately 13-15 florets of different sizes)
• ¼ cup olive oil
• 1 flax egg
• 2 garlic cloves
• 1 tsp onion powder
• ¼ tsp ground cumin
• ½ tsp paprika
• ½ tsp Andean pink salt
• 10-12 twists of freshly ground pepper
• ¼ cup sweet corn
• 1/3 cup carrots, finely chopped
• 2 tbsp quinoa flour

DIRECTIONS

1. Follow package instructions and cook quinoa.
2. Preheat oven to 375^oF and line a baking tray with parchment paper.
3. While the quinoa is cooking, place broccoli, olive oil, flax egg, garlic cloves, onion powder, cumin, paprika, salt and pepper in a blender or food processor. Pulse/blend until well combined.
4. Transfer mixture to a large bowl and mix in cooked quinoa, sweet corn, carrots and flour. Using your clean hands, form 6-8 fritters and place them on the baking tray. Bake for 25 minutes, flip and continue to bake for another 10 minutes. Serve hot with dip of choice.

Cooking Notes:

1. If the fritters don’t hold or the mixture is too sticky, add some more quinoa flour, 1 tbs at a time.
2. Instead of baking the fritters, you can fry them in a pan with a drizzle of oil until cooked through and brown on both sides.