Amy Fothergill  Gluten Free Quinoa and Corn Cakes Recipe  by Amy
Fothergill on April 3rd, 2012     "What's that, Mama?" she
asked.   "Can I have some?"  "Sure honey" and I gave her a
piece.      Quinoa and Corn Cakes Makes about 10-12  1/2 cup
quinoa 1/2 cup water 1/2 cup chicken or vegetable broth (you can
also use all water or broth) 1 large egg 1/2 cup corn (if using
frozen, thaw slightly before adding or add to cooked quinoa) 2
scallions, finely chopped (white and green) 1/3 cup red pepper,
diced 1/4 cup shredded mozzarella (optional) 1/4 cup The Family
Chef's gluten-free flour blend (or all-purpose flour for non
gluten-free) 2 tablespoons corn flour (the fine type, not coarse
like polenta) 2 tablespoons milk or milk substitute 1/4 teaspoon
Kosher salt 1/8 teaspoon ground pepper  Vegetable oil for frying
1. Cook quinoa. If quinoa has not been pre-rinsed (check
package), rinse briefly under cold water. Add quinoa, water and
broth to a small to medium sized pot with a pinch of salt. Bring
to a boil, lower