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. My entire family loves them, and they are so easy to make!
How to make gluten-free quinoa cakes
It’s easy! Scroll down to the recipe card for the detailed instructions. The basics? Mix together cooked quinoa, eggs, garlic, Parmesan, salt and pepper. Drop mounds of the mixture into a buttered skillet, and 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. Sometimes I serve these quinoa cakes with poached eggs. Other times, I serve them with a side of vegetables, such as roasted Brussels sprouts.
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.
Is this a healthy recipe?
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.
What about leftovers?
If you happen to have any leftovers of these quinoa cakes, they are great too – reheated in the microwave, or even cold. You can keep them in the fridge, in an airtight container, for 3-4 days. Unless the quinoa you used was already a few days old, in which case you’ll need to eat them right away.
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.