Crispy, nutty gluten free quinoa cakes are made without breadcrumbs. Serve them as a side dish, or as a main course with poached eggs or vegetables.
Whenever I have leftover cooked quinoa, I make these crispy, nutty, delicious quinoa cakes.
They’re wonderful as a side dish, but substantial and filling enough to serve as a meatless main dish.
These quinoa cakes are gluten free (as long as you make sure your quinoa is gluten free). I make them without breadcrumbs, and there’s truly no need for breadcrumbs – the cakes hold just fine without them, and they also crisp up just fine.
Whether quinoa is healthy or not depends on your particular dietary goals. It’s a seed, not a grain, but it’s high in carbs and can be difficult to digest. If you don’t mind the carbs, quinoa is one of the better choices and certainly superior to starchy grains.
By the way, if you happen to have any leftovers of these quinoa cakes, they are great too – heated up, or even cold.
Gluten Free Quinoa Cakes
- 2 cups cooked quinoa
- 2 large eggs
- 1 teaspoon minced garlic
- 2 tablespoons grated Parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped parsley
- 2 tablespoons unsalted butter
- In a large bowl, combine all the ingredients except the butter.
- Heat a double-burner griddle over medium heat. Add 1 tablespoon butter and brush to coat.
- Using a 1/4 cup measuring cup per cake, drop the mixture into pan and lightly flatten.
- Fry the quinoa cakes until golden-brown, about 4 minutes per side, adding more butter when flipping them. Serve immediately.