quinoa cakes

Quinoa Pancakes are fun protein-packed patties that are easy to make.

Quinoa Pancakes

onion, diced small

quinoa

water

salt

flour

baking powder

soy milk

Salt,

Crispy Vegan Quinoa Cakes with Tomato Chickpea Relish- a delicious, healthy, flavorful plant-based vegan dinner that is gluten-free. Please watch the how-to video to see how to get the quinoa to "clump".

Crispy Vegan Quinoa Cakes with Tomato Chickpea Relish

rinsed, white quinoa (rinse and drain!!! DON’T SKIP)

olive oil

tsp cumin

garlic powder

tsp kosher salt

herbs de Provence

——

lemon (optional)

parsley

cherry or grape tomatoes, sliced in half

cucumber, diced

basil

scallions (or finely sliced red onion)

chickpeas

Tbs balsamic vinegar

salt…

garlic (optional)

Read directions and watch the video before starting- this recipe can be tricky.

In a medium pot, over high heat, add rinsed white quinoa, salt, garlic powder, cumin, dried herbs, olive oil, and stir. Bring to a boil. Cover, lower heat to low, and simmer gently for 20 minutes.  Set timer.

While the quinoa is cooking make the Tomato Chickpea Relish, stirring all ingredients together in a medium bowl.

Check quinoa- making sure all the water is gone. If not, continue cooking covered, 5 more minutes, and until steam holes appear (this usually takes me a total of 25 minutes) and quinoa has soaked up all the water and looks fairly dry.)  It is important that quinoa is dry-ish and not watery. Be patient here, all stoves are different. 

While it&#8217;s still warm, stir the quinoa vigorously with a fork, for a one whole minute, until you begin to see the individual grains break apart. This is imperative, to getting the quinoa to bind. Eventually, after a full minute of stirring, the grains will break apart and begin to clump. You can visually see this. Remove from stove, let cool down in the pot to where it&#8217;s cool enough to handle with your hands, about 15 minutes.  Stir in the lemon zest and fresh parsley if you like.

Using wet hands, shape into 4 balls, the size of a tennis ball. Place on a plate or sheet pan.  Using wet hands press into a 1 &#8211; 1 1/2 inch thick cake (about 3-4 inches wide), smoothing any cracks on the edges, making them nice and tidy. Wet hands is key.

Refrigerate 15 minutes to set. As the quinoa cakes cool they will become even more sturdy. (These will keep 3-4 days if made ahead, just lightly oil them, cover, and store in the fridge.)

Gently Pan-sear the Quinoa Cakes in a well-oiled skillet (using a thin metal spatula to flip) over medium heat.  You can pan-sear them without any coating, or for an extra crispy crust, dredge in rice flour or GF Panko. I often do these without any coating at all. Just be sure to not fiddle with them- letting them develop a good crust before flipping. As then develop the crust, they will naturally release themselves from the pan. I like to use a thin metal spatula to flip (more precise).

You can also bake these in a toaster oven ( right on the rack) or in a 400F  oven ( on a parchment-lined pan) until warmed through, about 20 minutes, but the crust for a skillet gives these the BEST texture.

Divide among plates and top with the fresh tomato chickpea relish.  Spoon any remaining dressing over top and around the cakes.

Garnish with OPTIONAL crumbled goat cheese if you like or a balsamic glaze.

This meal was way above my expectations. The flavors and textures were remarkable. And I made the cakes in advance and they were as easy as promised. I think these will make into the regular meal rotation.

This is a great recipe! For all of the vegan patty recipes that fall apart super easy, it's amazing that this one binds and holds together so well with just quinoa! I didn't think it was difficult at all, just followed the instructions exactly as written. I'll definitely be making this again! This is 100% a vegan meal that will please any crowd.

These were great, lovely flavour. Next time I would use lemon juice instead of balsamic so I can use the whole lemon.

https://content.jwplatform.com/videos/PWUL2aRi.mp4

Crispy Vegan Quinoa Cakes with no eggs, flour or bread crumbs -topped with Tomato Chickpea Relish- a healthy flavorful, plant-based VEGAN dinner that is delicious and gluten-free! 50-Second Video!

Quinoa Cakes with Chickpea Relish Video 

A great way to use up any leftover quinoa, these crispy broccoli quinoa cakes make the perfect wholesome snacks, appetizers or a light lunch. Feel free to substitute broccoli with any grated vegetables you have on hand instead! 

Crispy Broccoli Quinoa Cakes

broccoli

wholewheat bread crumbs

mozzarella cheese

eggs

tsp onion powder

garlic powder -

tsp pepper

avocado

cilantro

tomato

juiced

onion powder -

Pepper,

Place all ingredients in a food processor and process until smooth, pausing to scrap down the sides if necessary.

Season to taste with salt and pepper and set aside.

Make avocado dip

Grate broccoli using a box grater. Use the head only. Reserve the rest of it for other recipes such as stir-frys.

Add grated broccoli, quinoa, bread crumbs, cheese, eggs, onion powder, garlic powder, salt and pepper to a large mixing bowl. Mix until combined.

Take a large spoonful of mixture and form into a patty using your hands. Repeat until all mixture is used.

Heat up olive oil in a nonstick skillet over medium-low heat. Cook quinoa cakes for 5-8 minutes each side or until golden brown. Remove from heat and keep warm while you cook the rest of the quinoa cakes.

Serve immediately with avocado dip. Enjoy!

Make broccoli quinoa cakes

These Quinoa Cakes are flavored with fresh herbs, garlic, and parmesan cheese, then pan-fried in olive oil until golden brown and crispy on each side. A great side dish for dinner!

Crispy Parmesan Quinoa Cakes

raw quinoa*

scallion (sliced)

garlic (finely chopped)

parmesan cheese

oregano

panko bread crumbs

eggs (beaten)

olive oil (for pan frying)

black pepper

To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.

Add the scallion, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.

Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.

In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy!

These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein!

Butternut Squash & Lentil Patties

dry green lentils

bay leaf

butternut squash (about 1 small)

garlic powder (divided)

smoked paprika (divided)

sea salt (divided)

quinoa flakes (divided)

yeast

spinach

chili powder

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When...

butternut squash

butternut

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

bakers yeast

Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have absorbed all the water.

While the lentils are cooking, heat the oven to 400 degrees F. Toss the butternut squash in the oil, 1/2 teaspoon of garlic powder, paprika and sea salt. Transfer to a baking sheet and roast for 20 minutes, flipping halfway through, until the squash is tender.

Remove the squash from the oven, place in a separate bowl and mash with a fork. Set aside and turn the oven down to 350 degrees F.

Once everything is done cooking, allow it to cool for 5 minutes then transfer to the bowl of a food processor and add the rest of the spices and 1/3 cup of quinoa flakes. Pulse to combine, scraping down the sides as needed (about 12 pulses). Add the remaining ingredients to the bowl and fold to combine with a spatula.*

Form the mixture into small patties and place on a baking sheet. Bake for 30 minutes, flipping halfway through. Broil at the end if you want a little more browning, but they definitely don't need it.

https://content.jwplatform.com/videos/rYDpTtCf.mp4

Butternut Squash & Lentil Cakes

Sweet Potato Quinoa Cakes are an easy way to pack in nutrients! Make in advance for a fun, healthy side or snack during the week! {Gluten Free &amp; Vegan}

Sweet Potato Quinoa Cakes Recipe

mashed sweet potato (from about 1 large sweet potato)

quinoa (about 1/2 cup dry quinoa)

onion powder

salt (optional)

pepper

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Cook the sweet potato in the oven for 50-60 minutes or in the microwave for 5-10 minutes, until soft.

Cook the quinoa according to package directions. I usually like to do steps 2 and 3 in advance to save time later on.

In a medium-sized bowl, mash the sweet potato with a fork. Mix in the quinoa, parsley, onion powder, pepper and salt (if using).

Using your hands, form the mixture into 12 mini patties, packing the mixture so that it all sticks together. Place the patties on the prepared baking sheet about an inch apart. Brush the top of each patty with half the olive oil.

Place in the oven and bake for 10 minutes. Carefully flip the patties and brush with remaining olive oil. Cook for an additional 10 minutes. Allow to cool for about 10-15 minutes. The patties will firm up during this time.

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Top 6 quinoa cakes recipes from across the web

The most viewed quinoa cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quinoa Pancakes

Crispy Vegan Quinoa Cakes with Toma...

Crispy Broccoli Quinoa Cakes

Crispy Parmesan Quinoa Cakes

Butternut Squash & Lentil Patties

Sweet Potato Quinoa Cakes Recipe

The most viewed quinoa cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine