Crispy Quinoa Cakes
Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all on their own. It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well.
Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all on their own. It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well.
- 1 clove garlic minced
- 1 1/2 teaspoons dried oregano
- 1/4 cup sunflower seeds
- red pepper flakes to taste
- 1 1/2 cups cooked quinoa
- 1/4 cup fresh basil leaves finely chopped
- 1/2 teaspoon fine grain sea salt or to taste
- 2 tablespoons ground flax + 6 tablespoons water
- 1 cup destemmed and finely chopped kale
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
- 2 tablespoons finely diced onion
- 1 tablespoon runny tahini paste
- 1 1/2 teaspoons red or white wine vinegar
- 1/2 cup rolled oats, ground into a flour (use certified g
- 3 tablespoons gluten-free all-purpose flour (i used king arthur
- Carbohydrate 81.4884649986503 g
- Cholesterol 0 mg
- Fat 24.7087899998114 g
- Fiber 13.3345999587281 g
- Protein 22.8768800000122 g
- Saturated Fat 1.60794599993983 g
- Serving Size 1 1 dozen cake (647g)
- Sodium 97565.3151089656 mg
- Sugar 68.1538650399223 g
- Trans Fat 8.36603199997038 g
- Calories 623 calories
Step-by-step
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
- Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
- Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
- Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
- Cool for 5 minutes on the sheet and then enjoy!
- Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.
Crispy Quinoa Cakes: A Healthy and Delicious Addition to Any Meal
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and managing a household, the last thing I want to spend my evenings doing is slaving over a hot stove. That's why I'm always on the lookout for recipes that are both nutritious and quick to prepare. These crispy quinoa cakes fit the bill perfectly!
These aren't your average, bland quinoa patties. Oh no, these are bursting with flavor and texture. The combination of earthy quinoa, vibrant kale, sweet sweet potato, and tangy sun-dried tomatoes creates a symphony of tastes that will leave you wanting more. The addition of sunflower seeds adds a satisfying crunch, and the subtle spice from the red pepper flakes provides a delightful kick. I've even incorporated a bit of tahini for a creamy richness that perfectly balances the other ingredients.
The best part? These quinoa cakes are incredibly versatile. They can be enjoyed as a standalone meal, served alongside a simple salad for a light lunch, or incorporated into a hearty breakfast. They make a fantastic addition to a bowl, on top of a vibrant salad, or even tucked into a wrap. I personally love them with a side of roasted home fries and a slice of avocado toast – pure comfort food, elevated.
Why this recipe works: The secret to perfectly formed, crispy quinoa cakes lies in the preparation. Make sure your vegetables are finely chopped – this ensures that the mixture binds together properly during cooking. I also find that adding a flaxseed "egg" helps create a lovely cohesive patty. The oats ground into flour add extra structure and absorb moisture nicely.
Ingredient Spotlight: Quinoa. This tiny grain is a nutritional powerhouse, packed with protein, fiber, and essential minerals. It’s a gluten-free alternative to rice or couscous and adds a hearty texture to these cakes. Kale adds a boost of vitamins and antioxidants, while the sweet potato contributes natural sweetness and a lovely color.
Tips and Tricks for Success: Don’t overmix the batter, as this can lead to tough cakes. The flaxseed mixture should be mixed well enough to bind the patties.
Serving Suggestions: The possibilities are truly endless! Here are a few of my favorite ways to serve these delightful cakes:
- Breakfast: Top with a fried egg, some avocado, or a dollop of Greek yogurt.
- Lunch: Add them to a salad with your favorite dressing.
- Dinner: Serve them alongside roasted vegetables or a hearty soup.
- Snack: Enjoy them on their own as a healthy and satisfying snack.
These crispy quinoa cakes are more than just a recipe; they’re a testament to the fact that healthy eating doesn’t have to be boring. They're a quick, flavorful, and nutritious meal (or snack!) that can easily be incorporated into a busy lifestyle. So, go ahead, give them a try and see for yourself. You won't be disappointed!
Variations: Feel free to experiment with different vegetables and spices to create your own unique flavor combinations. Add some diced bell peppers, zucchini, or mushrooms for extra texture and nutrients. You can also swap out the oregano for other herbs, such as thyme or rosemary.
Storage: Leftover cakes can be stored in an airtight container in the refrigerator for up to 5-6 days. To reheat, simply pan-fry them in a little oil until heated through, or pop them in the microwave for a quicker option.
