Quinoa and I are friends again.

A few weeks ago I tried to make “breakfast quinoa” inspired by something I saw on foodgawker, and it was disgusting. Epic fail.

But yesterday I was feeling all healthy after my workout and wanted to keep on that train, so I threw these together.

Sometimes healthy food tastes good. They were filling and have a lot of protein which is good since I pretend I’m a bodybuilder. I did get a good workout in though, probably because the World Championships for gymnastics were on TV. I was completely engrossed and totally know the pressure they’re under after doing a gymnastics unit each year in middle school gym class.

A handstand against the wall with Sheila holding my legs up as my faithful spotter? Degree of difficulty, 5.8.

That time our gym teacher, Mrs. Tunison, let the team down by falling off the balance beam while trying to demonstrate? Good thing Sheila and I were supportive and laughed at her it off.

Three somersaults in a row? I bet you’re thinking, how many talents can one girl possess?

Sheila and I were also in Studio Art in 8th grade, invitation only.

Okay I’m done.

Spicy Quinoa Cakes

1/2 cup uncooked quinoa

1 cup chicken stock

1/2 medium onion, chopped

1 clove garlic, minced

1/4 tsp cayenne pepper

1/4 cup panko bread crumbs

1 egg white

Cook the quinoa in the chicken stock until all the liquid is absorbed and the quinoa is fluffy. Mix in the remaining ingredients. Form into four patties and bake at 400 degrees for 15 minutes.

I served mine over baby spinach topped with zucchini that I sauteed in a little olive oil, cayenne, salt and pepper.

You could season these any way you want to- I would have done my signature onion-garlic-basil but this is what my basil plant looks like after the pesto I made the other night (recipe coming soon):

Plus it sounds fancier to add “spicy” to the title.

Stick it.