Spinach Quinoa Socca Cakes (vegan)

I had a AH-HA recipe-epiphany the other day while driving in my mom-van. I was thinking about dinner and thinking about making something with what I had readily available in my kitchen. Something quick and something toddler-friendly. Something that would be fulfilling by itself and of course have lots of great nutritional value. I do not know why it took me so long to put these super simple ingredients together: garbanzo bean flour, quinoa and spinach. These 3 wonderful ingredients are the base to these cakes and apparently are what I have floating around in my brain while out and about.
I make socca bread from garbanzo bean flour quite often for my son. (Favorite socca bread recipe- yet I do not soak for 8 hours and keep it less crispy so it is easier for my son to eat). It is a great finger food for babes and toddlers full of fiber, protein and lots of good vitamins. Along with garbanzo bean flour, I always seem to have quinoa either already made in the fridge or ready to quickly make in the pantry. So why not add these simple staples together, add a fresh handful of spinach and viola- a hearty healthy dinner recipe made in minutes. Plus, very friendly for the gluten-free budget and can be easily warmed up for leftover lunches and dinners.
1 1/2 cups of cooked quinoa (or 1 cup dry quinoa and 2 cups water cooked on stovetop accordingly)
1 cup of garbanzo bean flour (I use Bob Red Mill's)
1 cup of pure water
2 ts. of extra virgin olive oil
1/2 cup of shredded fresh carrots
2 cups of finely chopped and shredded fresh spinach
1/2 - 1 ts. of sea salt
1/2 ts. of garlic powder
1/2 ts. of paprika
1/2 ts. of ground cumin
1/2 ts. of dried rosemary
1-2 TB of fresh cut parsley (or 2 ts. of dried Italian seasoning herb blend)
optional addition: nutritional yeast

1 TB of sauteing oil: grapeseed oil, ghee or coconut oil
In a mixing bowl, mix together all of the above ingredients. Let sit for a few minutes to let the flour soak up the liquid and everything will mesh together real well. Then prepare a griddle or iron skillet to saute the cakes. Warm 1 TB of oil and have the heat at medium. Then use a 1/3 measuring cup to put the batter in the pan. Use the measuring cup to mold the cakes and then plop in on the pan and use the base of the measuring cup to flatten out the pattie. This seems to be the best way to form the cakes and keep it all together. Saute on each side for 3 minutes. It should be crispy on the outside and cooked in the middle. If you have the heat too high it will crisp up before the middle is cooked and that is fine if it happens, just then you will want to continue to cook the patties in the oven at 350 for another 10-15 minutes. This recipe makes about 8 cakes, so you can put 4 cakes in a pan and cook twice. Within 15 minutes your dinner should be done. Serve with your favorite condiments and a side of salad or veggie. A great finger food, but also could be made into a nice fork and knife dinner as well. 
I really love the flavor of these cakes, but you could add your favorite variety of spices or herbs. Plus, I love how you do not need any eggs or additional flour mixes to make this work and stick together. Garbanzo bean flour is amazing for cooking and has so much protein as well. Love it. This dinner (or lunch) doesn't need more protein or meat and you can make it for less than a dollar. Who said eating less meat or vegan was hard? Really?! It doesn't have to be. And it is amazing how much you will expand your palate and life to try new things.

I hope you have a yummy day planned ahead of you and much love as always!