Clean Eats - Krabby Patties and More Quinoa!

Yes, it appears I over-browned the krabby patties.
I'm no good with the skillet.

I'm SO ready for summer-time food, aren't you guys? I've been reading a lot of great recipes lately for fresh, light, summery foods. I can't wait to add them all to our weekly meal plans (and by meal plans, I mean whatever I decide to make an hour before dinner time). I brought a couple new recipes to the dinner table tonight; they were super well-received and I want to tell you all about them.

The first recipe is a sweet potato salmon cake from the Queen of Quinoa. I lovingly told the children they were "krabby patties" because, you know, that sounds more like kid food and I thought they'd buy-in. It totally worked; they had two each and I heard the term "krabby patty" used about 817 times at the table while we ate. These were super delicious. Of course, I can't leave well enough alone, so I switched things up a little. Here's my version with just a few mods: 

Here's what you need: 

• 
½ cup cooked quinoa (I made mine in the rice cooker ahead of time so I wouldn't have so many irons in the fire at once).
• 
1 medium sweet potato (I used one leftover from the night before - it was baked in foil in the oven and I just scraped it into the bowl)
• 
1 (6 oz) can wild salmon (skinless and boneless if possible)
• 
2 large eggs

• 1/2 white onion, minced
• 1 tsp garlic, minced
• 
2 tablespoons cornmeal

• Sea salt and pepper to taste

• Canola oil for cooking

Follow the cooking directions found on the original link (simple - mix it all up, form into patties and brown in hot oil, 3-5 minutes on each side until cooked through). 

Even though I really would have been happy with just krabby patties for dinner, I felt like my family would like some sides sooooo....I made some extra quinoa and added some simple ingredients to make a delicious salad/side dish that also went over quite well! 

Here's what you need: 

• 1-1 1/2 cups cooked quinoa (make extra when you make it for the krabby patties)
• 1 jar heart of palm (sliced into bite size pieces)
• 1 jar of pitted black olives
• lemon juice
• garlic salt

Here's what you do: 

• In a large salad bowl, add the first three ingredients. 
• Season with garlic salt and a lemon juice to taste (start with just a little).
• Gently toss with a fork.
• Cover and refrigerate for 20-30min until all ingredients are slightly chilled.
• Serve and enjoy!

Hope you all love these recipes! Let me know if you decide to try them! :)