Gluten-Free Quinoa Recipe – Cheesy Crab Patties

gluten-free cheesy quinoa crab patties
gluten-free cheesy quinoa crab patties
I used to eat quinoa a lot before I even had celiac disease because it had more protein than other carbs, which I need more when I’m strength training. Now I get to experiment with this nutty flavored ingredient to find new and fun gluten-free foods to eat since I’m getting bored with the usual. Most of my recipes will be 10 ingredients or less because that’s just how I work. Simple. Easy. So check out my new  gluten-free quinoa recipe!
Gluten-Free Quinoa Recipe – Cheesy Crab Patties:
Cook plain quinoa in water for 15 minutes (2 cups cooked) –
You can also cook it in broth but be careful it is gluten-free broth!
mixed in:
3/4 shredded cheddar cheese – (we use non hormone, organic cheese)
1/2 cup ricotta cheese
1 carrot grated (regular size carrot)
3 organic eggs
1/4 cup of gluten-free flour (we used Trader Joe’s)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
Aaron and I decided to try it both with salmon and crab. We divided up the batter into 2 bowls.
In one bowl we added 1 can of lump crab, drained – approximately 1 cup
In another bowl we added 1 can of salmon, drained – approximately 1 cup
Both were cooked the exact same way….
Cooked in grass-fed butter on low heat, one heaping spoon molded in egg-shaped and flatten out like pancake, both sides until crisp. Once they were done, we took them out and put them on paper towels to absorb the extra butter from the pan.
Topped with sour cream or ketchup
I topped mine with lactose free sour cream and preferred the crab cakes.
Aaron topped his with ketchup (gross) and enjoyed the salmon ones better.