
Quick, healthy and easy to make. These Quinoa Cakes are great for breakfast, lunch, dinner or even right out of the pan!
INSTRUCTIONS
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Combine the quinoa and barley in a small sauce pan. Add 1 cup of water, bring to a boil. Once boiling, reduce to a simmer, cover and let cook for about 20 minutes until water absorbed. Transfer quinoa and barley to a large bowl.
Heat the olive oil in a large skillet over medium heat. Add the leek, cook 1-2 minutes then add the garlic, cook for about 30 seconds until fragrant. Add the spinach and cook for about 2 minutes until wilted. Add the mixture to the large bowl with the quinoa and barley.
Beat the eggs and milk together in a small bowl and then add to the large bowl. Add the breadcrumbs, cheddar, salt and pepper to taste. Stir everything together until well incorporated.
Using the same skillet, add 1 tablespoon of coconut oil and heat over medium-high heat. Shape the mixture into patties and cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined rack to drain. Add oil to the pan as necessary while cooking the patties. Serve warm with the dipping sauce.

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