Quinoa Cakes

Quinoa Cakes

Whenever I have leftover quinoa, I make these crispy, nutty, delicious quinoa cakes. They’re great as a side dish, but substantial and filling enough to serve as a vegetarian main dish.

Quinoa Cakes
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegetarian, Gluten-Free
Yield: 6 quinoa cakes
  • 2 cups cooked quinoa
  • 2 large eggs
  • 1 teaspoon minced garlic
  • 2 tablespoons grated Parmesan
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped parsley
  • 2 tablespoons unsalted butter
  1. In a large bowl, combine all the ingredients except the butter.
  2. Heat a double-burner griddle, or 2 large skillets, over medium heat. Add 1 tablespoon butter and brush to coat. Using a ¼ cup measuring cup per cake, drop mixture into pan and lightly flatten.
  3. Fry until golden-brown, about 4 minutes per side, adding more butter as needed.
I marked this recipe as "gluten free," but if you must avoid gluten, double-check to make sure that the quinoa you buy is marked as gluten-free.
Nutrition Per Serving
Serving size: 1 cake; Calories: 170; Fat: 7g; Carbohydrates: 19g; Sodium: 148mg; Fiber: 2g; Protein: 7g

quinoa cakes

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