Servings: 2

½ cup White quinoa ½ cup White quinoa
2 ¼ oz Roasted red peppers 2 ¼ oz Roasted red peppers
1 ½ tbsp Chia seeds 1 ½ tbsp Chia seeds
14 ¾ oz Artichoke hearts 14 ¾ oz Artichoke hearts
1 ½ oz Corn 1 ½ oz Corn
1 whole Zucchini 1 whole Zucchini
½ oz Walnuts ½ oz Walnuts
1 cup Breadcrumbs 1 cup Breadcrumbs
1 tbsp Bay-style spice blend 1 tbsp Bay-style spice blend
3 ½ oz Lemon tartar sauce 3 ½ oz Lemon tartar sauce

O Bring 1 ¼ cups water and about ¼ teaspoon salt to a boil in a small pot. Add
white quinoa and roasted red peppers. Stir. Return to a boil, then reduce heat to
medium-low. Cover pot with lid. Simmer 16 to 18 minutes, or until quinoa is tender and
water is absorbed.
O Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.
O Combine chia seeds and about 3 tablespoons water in a large bowl. Let soak at least
5 minutes, or until water is absorbed.
O Strain and rinse artichoke hearts. Place artichokes and corn in a food processor.*
Pulse until veggies are finely chopped.
O Trim ends off zucchini;** discard. Halve lengthwise. Lay flat and cut across into
half-moons, about ¼ inch thick.
O Roughly chop walnuts if necessary.
O Add about ¾ cup of the breadcrumbs (or about one and a half of the breadcrumb
packages), Bay-style spice blend, and about 3 tablespoons of the lemon tartar sauce
to bowl with chia seeds. Stir to combine. Add artichokes and corn. Mix thoroughly for
about 1 minute. Let artichoke mixture set at least 5 minutes.
O Form artichoke mixture into eight patties, about ¼ inch thick.*
O Place patties on a plate. Transfer to refrigerator. Let set at least 5 minutes.
O Heat about 1 ½ tablespoons cooking oil in a large nonstick pan over medium heat until
shimmering. Once pan is hot, carefully add four patties. Cook 4 to 5 minutes on each
side, or until golden brown.
O Transfer cakes to a plate.
O Repeat process with remaining patties.
O Heat about 1 ½ tablespoons cooking oil in pan used for artichoke cakes over
medium-high heat. Add zucchini and walnuts to hot pan. Season with about
¼ teaspoon salt and a pinch of pepper. Cook 3 to 4 minutes, or until zucchini is tender
and walnuts are lightly toasted, stirring occasionally.
O Divide quinoa with roasted red peppers between plates. Shingle artichoke “crab”
cakes over quinoa. Drizzle with remaining tartar sauce. Serve sautéed zucchini and
walnuts on the side. Enjoy!