Quinoa Cakes & Flax Egg Tutorial

Have you ever made a flax egg? Sounds kind of strange, but many vegan recipes call for a flax egg to replace a real egg. I’ve never made one until very recently and it had always sounded weird and complicated to do, but it takes a mere minutes and the process comes in handy whenever I want to up the glow of any dish I’m making. Like quinoa cakes with homemade ketchup!


Before we get to the quinoa cakes, let’s get the glow down:

Flax seeds: fight diabetes, has a high amount of cancer-protective compounds lignans (up to 800 times the amount as in any tested plant food) and alpha linolenic acid, fights constipation with its soluble and insoluble fiber content (one ounce of flax provides 32% of the US daily allowance of fiber), combats inflammation with its Omega-3 essential fatty acids, prevents menopausal symptoms with its estrogen-like phyoestrogens, fights heart disease by reducing LDL (bad) cholesterol, boosts the immune system, improved Alzheimer’s symptoms, and helps brain function and overall mood.


Quinoa Cakes

Before preparing the quinoa cakes, make yesterday’s recipe. For the quinoa cakes, all you have to do is add 2 more ingredients to the Rainbow Quinoa Salad: 1 flax egg and 3 tbsp of oat flour.

For the flax egg:

Take one tablespoon of flax seeds, grind them up, put them into a bowl with 3 tablespoons of water. Let sit for about 5-10 minutes.


You will notice that the water congeals and becomes jelly-like. Almost like an egg white.


That was easier to do than I thought!

For the quinoa cakes:

Add the flax egg to the Rainbow Quinoa Salad.


Fold in the oat flour. If you have oats, simple food process the oats until they are fine like flour.


Mix the quinoa thoroughly with the other ingredients. Shake into little palm cup-sized patties. Place delicately on a baking sheet, drizzle with extra-virgin olive oil, and bake at 400 degrees Fahrenheit for 15 minutes, or until the patties hold together and are crispy on the outside.


When they are finished cooking, they should look like this:


Serve on a plate with some homemade ketchup to dip. Enjoy!





Grab and dip!


Bon Appetit!

xo Aylin

Rainbow Quinoa Salad

This is a quick chop-chuck-‘n-chew recipe that I make all the time, depending on what grain and vegetable leftovers I have. I chop the vegetables small, toss with cooked quinoa (or any grain for that matter) and fold in a simple lemon and olive oil dressing. It’s a fresh, light, and satisfying way to get rid of veggies on their last leg and put to good use otherwise bland grains.


Its glowsomeness revealed:

Quinoa: is a protein powerhouse (one cup has 9 grams), containing all  of the essential amino acids and is thus a complete protein, is rich in fiber and digests slowly as to provide a feeling of fullness, acts an an internal cleanser and helps keep you “regular”, contributes to liver health with it vitamin B and folate content, builds bones with his good calcium content, and offer 15 percent of the U.S. recommended daily allowance of iron in just one cup, helping to deliver oxygen to the blood and boosting energy and brain power.

Keeps you sharp, thin, and strong. Make sure you get some!

Rainbow Quinoa Salad

by Aylin @ Glow Kitchen


  • 2 cups cooked quinoa
  • 1 yellow red pepper, diced
  • 1 tomato, diced
  • 1 green pepper, diced
  • 1 carrot, shredded
  • 1 red onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup olive oil
  • Juice of 1/2 a lemon


Begin by chopping the veggies into fine pieces. Grate the carrot.  Add to two cups of cooked quinoa.


For the dressing, whisk together salt, pepper, olive oil and juice of 1/2 a lemon. Fold into quinoa mixture until all is evenly coated.


The dressing helps break down the toughness of the raw vegetables, evening out the textures and making for an awesome bite.


Serve and enjoy!




Bon Appetit!

xo Aylin

Buddha Bowl

A “Buddha Bowl” is essentially a kitchen sink salad. It includes whatever raw vegetables you have on hand—avocado and carrots are usual suspects—and a grain. My version is a bit different in that it emphasizes the grain over the greens and if I’m using carrots, and not grating them, I like to cook them slightly, so overall the veggies in the dish aren’t entirely raw.

This dish is wonderful in that it can be repeated in so many different ways. Simply by substituting the grain with, say, quinoa will change the entirely aesthetic, taste and overall experience. I like to use heavier grains, like millet or brown rice. And, because I love spices and all things spicy, I usually add a touch of red pepper flakes (or sometimes even cumin) to give an entire new dimension to the outcome.

Here’s my Saturday night’s version:

The GK Go-To Buddha Bowl



– 1 cup cooked brown rice

– 1 cup spinach or kale, without stems

– 1 tbsp extra virgin olive oil

– 1/2 cup carrot, chopped

– 1 clove garlic, chopped

– 1/4 cup scallions, chopped

– 1 tbsp nutritional yeast

– handful chopped parsley

– Salt and pepper, to taste

– pinch of red pepper flakes

– 1/4 avocado per serving

Serves: 1


Always wash rice before cooking—it gets rid of some of the starch that makes the result less sticky and gluten-y.


You could easily eat the carrots raw, but I like them lightly cooked and infused with some garlic taste, so I like to toss them in a pan with some olive oil and fresh garlic for a few minutes or until slightly browned.



While the brown rice is cooking away, assemble the rest of the ingredients next to a salad bowl with the green of choice – I used spinach – already in place.



When the brown rice is ready, put 1 cup into the salad bowl, atop the greens. The heat from the rice will help the greens to wilt. Then add the remainder of the ingredients, EXCEPT for the avocado, which will be used as a garnish once served. You don’t want the avocado to get mushy or overheated.


Incoming: Nutritional Yeast.

Say what?

Nutritional Yeast: an inactive yeast that has a distinct nutty/cheesy flavor. It is also the only reliable food source of vitamin B12, so if you’re vegan, it’s a good idea to add some to your food regularly.

You can find it in most health food stores. It has been gaining popularity in health-food circles and is breaching the mainstream. I find it absolutely delicious and recently it has become a staple in all of my salads and sprinkled atop cooked veggies. It’s unreal on popcorn with some salt and garlic and also a star when used in vegan “cheese” sauces, because it gives it that taste you crave for in cheese without the dairy.

But, we digress…


Serve from this…


…to this:





Hearty, earthy and tasty!

Bon Appetit!

xo Aylin

Vegan Banana & Quinoa Pancakes

I love pancakes, but truth be told, they aren’t an ideal way to start any day – traditional recipes call for sugar, white flour, eggs and milk. Fortunately, you can have your (pan)cake and eat it too.

This recipe is vegan, save for the butter I used to cook it in, and uses almond milk in place of traditional milk and cooked quinoa and buckwheat flour in place of white flour. The quinoa gives the pancakes added protein and fluff.

I used bananas, but you could replace them with blueberries, strawberries, chocolate… you name it!

Vegan Banana & Quinoa Pancakes



3/4 cup buckwheat flour

3/4 cup cooked quinoa (according to package instructions—nix the salt and butter/oils)

1 1/2 cup almond milk (<click to learn how to make it yourself)

1/2 tsp baking soda

1/2 tsp sea salt

2-3 dates, pitted, soaked (1-2 hours)

1 banana, crushed

2-3 drops of liquid stevia or 1 packet of powdered stevia

Serves: 2-4


Mix everything together. That simple. Then cook evenly on both sides.


Serve with bananas sliced on top and drizzle with honey Smile with tongue out




Bon appetit!

xo Aylin