Adapted from Vegetarian Times, May 2008

A hot oven and a baking sheet are all you need to make fritters that taste deep-fried without the fat and calories.

1/2 cup NOW Organic Quinoa* (item #6311)
1/2 tsp. RealSalt (salt in its natural state, without additives, chemicals, or heat processing)
8 oz. cauliflower florets
1/4 cup grated Parmesan cheese
2 large eggs
2 Tbsp. chopped Italian parsley
2 Tbsp. bread crumbs
Prepared tomato-and-basil sauce, warmed

*Look for these NOW ingredients at your local health food store.

Coat baking sheet with cooking spray. Heat saucepan over high heat. Add quinoa and cook 3 minutes, or until quinoa begins to pop, stirring constantly. Add one cup water and 1/2 tsp. salt. Bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes, or until water is absorbed. Cool.

Meanwhile, cook cauliflower in boiling water 8 minutes, or until tender. Drain and break into small pieces.

Pre-heat oven to 450 degrees F. Mix quinoa, cauliflower, Parmesan, eggs, parsley, bread crumbs, and pepper in large bowl. Mixture will be moist and loose. Shape into 3-inch patties and arrange on baking sheet. Bake 20 minutes, or until fritters are golden brown. Serve with tomato-basil sauce.

Serves 6 (makes 18 fritters).

Per serving: 110 Calories, 6g Protein, 4g Total Fat (1g Saturated Fat), 13g Carbohydrate, 73mg Cholesterol, 294mg Sodium, 2g Fiber, 1g Sugars.