What You Need

• 1     cup dry quinoa
• 1     large carrot – grated
• 1     zucchini – grated
• 1     medium sweet potato – grated
• 1     cup fava beans
• 1/2   cup red onion
• 3   garlic clove – minced
• 1/2  cup red bell pepper – small dice
• 2  corn on the cob – kernels removed or frozen peas about 1 cup
• 2   tbsp basil – chopped
• 2    tbsp oregano – chopped
• 2   tbsp olive oil
• 2    organic egg whites or egg substitute like chai seed gel 3:1

What You Do

• Cooking the quinoa. Bring two cups of water to a boil and add the quinoa. Reduce     heat to a med heat. 13 minutes is usually perfect. All water should be     absorbed. ( ne cup of dry quinoa to 2 cups of water. I like to put raw     cloves of garlic into the water with some sea salt and pepper to help     infuse the quinoa with taste!
• Preheat  oven to 350°F
• Heat a frying pan with a small amount coconut oil and saute onions for 30  seconds. 
• Add garlic, red pepper and corn and saute for 5 minutes until  softened.
• In  a separate large mixing bowl add everything else, including the quinoa and onion mixture along with 2 egg whites.
• Mix     thoroughly with a wooden spoon. Taste and season with S&P.
• To     make: Preheat large non-stick     skillet and drizzle olive oil in pan. Add golf ball size amount of mixture     in pan and gently push down to make patty size. Sear for 1 minute until     browned and gently flip over for another minute or so.
• Place     on baking sheet with parchment paper. Once all cakes are seared place in     oven for 10 minutes to cook through. The egg will firm up the cake when     baked in the oven.