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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

Ingredients

  • 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

Instructions

  • 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. 

Notes

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

Nutrition

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