Straight from My Recipes | Serves: 4 | Time: About 40 min
Ingredients:
1/4 cup uncooked #quinoa
1/2 cup organic vegetable broth
2 cups canned black-eyed peas, rinsed, drained, and divided
2 garlic cloves, chopped
1/2 cup panko (Japanese breadcrumbs)
1/2 cup finely chopped red onion
1 1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp kosher salt
1/8 tsp ground red pepper
2 large eggs, lightly beaten
1 tbsp EVO, divided
Instructions:
Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain well. Combine broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork.
Combine 1 cup peas and 2 garlic cloves in a food processor; process until peas make a thick paste. Combine pea mixture, remaining 1 cup peas, panko, and the next 6 ingredients (through eggs) in a large bowl. Stir in quinoa. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add 4 patties; cook 4 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Keep warm.
What I ate and drank today (1/28):
Black-eyed pea cakes with steamed kale
1/2 reduced fat peanut butter sandwich
1 cup of Greek yogurt
2 blueberry pancakes
2 cups of decaf coffee
1 glass of almond milk
96 oz or water
1 glass of white wine
Exercise:
Grocery shopping (Still staying off the ankle as much as possible)
What I ate and drank today (1/27):
Egg Scramble
Pretzel
Veggie pizza - literally the only thing at the restaurant that was vegetarian >:(
80 oz of water
2 cups of decaf coffee
Beer
Exercise:
Still staying off the ankle as much as possible