Quinoa Sweet Potato Cakes with Avocado Lime Mousse

Yields approximately 10 cakes

Ingredients:

• 2 medium baked sweet potatoes (skins discarded)
• 2 C cooked quinoa
• 2 scallions, chopped
• 2 garlic cloves, minced
• 1/2 t sea salt
• 1/2 t crushed red pepper
• 1 t cumin
• 1/4 C olive oil (or Pam Olive Oil Spray)

1. Preheat oven to 350. Line baking sheet with parchment paper. Place prepared sweet potatoes in a large bowl and use a fork to mash potatoes against sides of bowl until only small chunks of potato appear.
2. Stir in quinoa, and remaining ingredient - combine thoroughly. Using wet hands, shape quinoa mixture into palm-sized patties, place on prepared baking sheet.
3. Pour olive oil into a small bowl and use a silicone brush to lightly coat the top of each patty with oil. Bake for 10-15 minutes, until golden brown.

Avocado Lime Mousse

Gluten-free and vegan

Yields approximately 6 servings

Ingredients:

• 1 avocado, peel and pit removed
• 1 large garlic clove, smashed
• 1 Tp. of sesame tahini
• 1 Tp. olive oil
• 1 T seasoned rice wine vinegar
• 1/4 c cilantro sprigs, minched
• juice of 1/2 lime
• 1 t honey or agave

1. Place all ingredients in a high speed blender and pulse until smooth (about 1-2 minutes).

Basic Quinoa Instructions

Ingredients:

• 2 C rinsed quinoa
• 3 C chicken or vegetable stock*
• 1 large garlic clove, minced
• salt and pepper
• 1 T evoo

1. Heat the olive oil over medium-high heat in a saucepan. Saute quinoa, stirring frequently, until just toasted and lightly golden brown (1-2 minutes).
2. Add minced garlic clove and stir for one minute. Add 3 C stocks and bring to a boil. Place cover on saucepan and turn to lowest heat. Cook for 7-9 minutes.
3. When liquid is completely absorbed, remove pan from flame and let sit 5 minutes. Fluff with fork.

*NOTE: Some instructions call for more liquid. Quinoas can differ from brand, and this increment worked the best for us at camp. Be prepared to add more liquid, if needed.