Prep time: 45 mins
Cook time: 15 mins
Yield: about 30 small cakes

* To make 4 1/2 cups cooked quinoa, combine 1 1/2 cups well-rinsed raw quinoa with 2 1/4 cups water and a pinch of fine sea salt in a medium pot. Bring to a boil, then cover and simmer over medium-low heat for about 15 minutes, until water is absorbed. Let rest for 5 minutes before continuing.

hese little green superfood bombs are great with just a squeeze of lemon but would also work well with some jazzed up Greek yogurt as a dipping sauce. And while they’re a fitting one-dish dinner for four, they’d also work really well as finger food at a party with, say, a bunch of gluten-free vegans invited.