Quinoa Cakes
Try this Quinoa cakes recipe, or contribute your own.
Try this Quinoa cakes recipe, or contribute your own.
- olive oil
- 3/4 cup bread crumbs
- 3 cloves garlic chopped
- 2 2/3 cups quiona cooked ( i usually cook it in chicken broth)
- 4 each large eggs beaten
- 1/2 tspn salt
- 1/4 tspn lemon pepper
- 2 tbspn fresh parsley c hopped
- 1/2 small onion chopped finely
- 1/3 c fresh parm cheese grated
- 1/4 cup carrot finely chopped
- 1/4 cup zuchinni (or any other vegetable you want finely chopped
- Carbohydrate 7.30363656565657 g
- Cholesterol 84.6 mg
- Fat 2.46618257571258 g
- Fiber 0.580005050155851 g
- Protein 3.78331060606061 g
- Saturated Fat 0.725967459589746 g
- Serving Size 1 1 Serving (38g)
- Sodium 89.9978655303021 mg
- Sugar 6.72363151550071 g
- Trans Fat 0.422427897726053 g
- Calories 67 calories
Step-by-step
- Combine the quinoa, eggs, salt, and lemon pepper in a large bowl.
- Stir in the parsley, onion, cheese, and garlic.
- Stir in the bread crumbs and chopped carrot/zucchini.
- Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
- At this point, you should have a mixture you can easily form into 10-12 thick patties. You want the mixture moist, so the patties aren't dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture.
- The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
- Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned.
- Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden.
- Remove from the skillet and cool on a large plate while you cook the remaining patties.
- Add more oil to the skillet if needed between each batch.
My Favorite Quinoa Cakes: A Weeknight Staple
As a busy working mom, finding quick and healthy meals that the whole family enjoys is a constant quest. This Quinoa Cakes recipe has become a lifesaver! It's incredibly versatile, adaptable to whatever vegetables I have on hand, and surprisingly satisfying. The best part? It's almost entirely prep-free, making it perfect for those chaotic weeknights when time is of the essence.
I first discovered this recipe while searching for a healthier alternative to traditional burger patties. Being mindful of our family's dietary needs, I was looking for something packed with protein and fiber, yet still delicious enough to tempt even the pickiest eaters. This recipe hit all the right notes! The quinoa provides a hearty base, the eggs bind everything together beautifully, and the addition of fresh herbs and vegetables adds a vibrant burst of flavor. I often adapt this recipe based on what’s in season. In the summer, I load it up with fresh zucchini and summer squash, while in the fall, butternut squash becomes my go-to ingredient. I've even been known to sneak in some finely chopped spinach for an extra nutritional boost.
One of the things I love most about this recipe is its flexibility. The beauty lies in its adaptability! Don't have parsley? Use cilantro! No cheddar cheese? Pepper jack or even a sharp white cheddar work wonderfully. I frequently experiment with different cheese varieties, adding a unique twist to each batch. Running low on bread crumbs? A quick pulse of oats in my food processor creates a fantastic alternative, providing a similar texture without sacrificing flavor. I even experiment sometimes with different types of cooked quinoa, sometimes substituting it with other grains.
The quinoa cakes themselves are remarkably versatile. They can be served as a delicious stand-alone meal, topped with a simple salad or a side of roasted vegetables. They make a fantastic burger substitute, nestled between toasted buns with your favorite toppings. I often serve them with a dollop of sour cream, a drizzle of hot sauce, or a fresh avocado salsa for an extra layer of flavor and texture. The possibilities are truly endless!
Beyond their versatility and ease of preparation, these quinoa cakes also offer fantastic storage options. Leftovers store beautifully in the refrigerator for several days, making them perfect for meal prepping and busy lunchboxes. The uncooked mixture can be stored in the refrigerator for a few days as well, so I often make a big batch on the weekend and cook smaller portions throughout the week as needed. Even better, they freeze exceptionally well! Simply pop them in a freezer-safe bag and reheat them in the microwave or oven whenever you have a craving. They're just as delicious reheated, if not even more so, than freshly cooked.
This recipe has truly become a cornerstone of our weekly meal plan. It’s a quick, healthy, and delicious meal that even my kids devour without complaint. The simplicity of the recipe allows for ample creativity and customization, making it a true reflection of my own approach to cooking—flexible, fun, and always flavorful. It’s a recipe that's as much about the process as it is about the result. The joy of experimenting with different ingredients, creating a dish tailored to my family’s preferences and available resources, is a big part of the appeal. Whether I'm serving it up to my family for dinner, or packing it for my own lunch, this Quinoa Cakes recipe is a constant source of satisfaction in my busy life.
Beyond the Basics:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Get creative with vegetables: Experiment with different vegetables like bell peppers, mushrooms, or sweet potatoes.
- Elevate the flavor: Try adding different herbs and spices to change things up.
- Make it a complete meal: Serve with a side salad, roasted vegetables, or a flavorful sauce.
I encourage you to give this recipe a try and make it your own. It's a recipe that grows with you, adapting to your tastes and preferences, and always delivering delicious, healthy results. Happy cooking!
