vegetable:1
meat:1
yield (meals * people):6
prep.:30
cook:30
recipe source:http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

1 c quinoa
4 tbsp ground flax seeds
6 leaves kale
1 c rolled oats
1 grated_c sweet_potato
0.5 chopped_c tomato
4 chopped_tbsp onion
2 cloves garlic
0.5 c sunflower seeds
2 tbsp basil
2 tbsp peanut butter
1 tbsp oregano
1 tbsp apple cider vinegar
6 tbsp flour
1 bit red pepper flakes

Cook quinoa (rinse for 2 min in strainer then boil for 12 min with twice as much water, until all the water is absorbed
Soak flax seed in water at a 3:1 (water:flax) ratio in a large bowl for 5 min
finely chop the kale, adding it
grate the sweet potato, adding it
finely chop the tomato, adding it
finely chop the onion and garlic, adding them
Add everything
Preheat oven to 400F
Mix everything together well
Grease baking pans
Wet your hands and make into patties, packing them tightly so they stay together
Bake for 23 min

Note: could use eggs instead of flax seed