Crispy, nutty quinoa cakes are made without breadcrumbs. Serve them as a side dish, or as a tasty main dish with poached eggs or vegetables.
Whenever I have leftover cooked quinoa, I make these crispy, nutty, delicious quinoa cakes. My entire family loves them, and they are so easy to make!
Gluten-free quinoa cakes
These tasty patties 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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty patties. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Cooked quinoa: you’ll need 2 cups.
- Eggs: I use large eggs in almost all of my recipes.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
- Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
- Kosher salt and black pepper: I use kosher salt in most of my recipes. If using fine salt, you might want to use less salt.
- Chopped parsley.
- Unsalted butter for frying.
How to make quinoa cakes
It’s easy! Scroll down to the recipe card for the detailed instructions. The basics steps:
- Mix together cooked quinoa, eggs, garlic, Parmesan, salt and pepper.
- Drop mounds of the mixture into a buttered skillet or griddle.
- Cook the patties until golden and set, about 4 minutes per side.
How to serve quinoa cakes
They’re wonderful as a side dish, but substantial and filling enough to serve as a meatless main dish.
Is this a healthy recipe?
Whether quinoa is healthy or not depends on your dietary goals. It’s technically a seed, not a grain, but it’s high in carbs. If you don’t mind the carbs, quinoa is indeed considered a good nutritious choice and some even say it’s a superfood.
What about leftovers?
You can keep them in the fridge, in an airtight container, for up to 4 days. But if the quinoa you used was already a few days old, you’ll need to take that into account when you count those 4 days.
Reheat the leftovers gently, in the microwave on 50% power, or enjoy them cold – they are surprisingly good straight out of the fridge.
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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 mounds of the mixture into the pan and lightly flatten.
- Fry the quinoa cakes until golden-brown, about 4 minutes per side, adding more butter when flipping them. Serve immediately.