Long a staple grain in the Andes, quinoa, with its nutty flavor and high nutritional value, has become very popular in the U.S. If you're in the habit of serving it alongside chicken or fish as a healthy side, make a double batch next time and refrigerate half, says Michael Natkin, author of
Herbivoracious. When it's time for your next dinner, mix the cooked quinoa with spices and eggs. Form the dough into balls, flatten it into pancakes and brown each one in a skillet until golden-brown. With simply prepared vegetables, the cakes make a wholesome 20-minute meal.
Get the recipe: Quinoa Cakes
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