Gluten Free Quinoa Cakes

Crispy, nutty gluten-free quinoa cakes are gluten free and made without breadcrumbs. Serve them as a side dish, or as a main course with poached eggs or vegetables. 
Course Main Course
Cuisine American
Keyword quinoa
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 quinoa cakes
Calories 170kcal
Author Vered DeLeeuw


  • 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. 


If you must avoid gluten, double check to make sure that the quinoa you buy is marked as gluten-free.


Serving: 1quinoa cake | Calories: 170kcal | Carbohydrates: 19g | Protein: 7g | Fat: 7g | Sodium: 148mg | Fiber: 2g