Crispy Quinoa Cakes

Quinoa Cakes

Crispy Quinoa Cakes make a delightful and healthy dinner with just a salad on the side.

Don’t get me wrong – I love salmon and tuna cakes, but these vegetarian quinoa cakes are such a surprise treat. The quinoa gives these cakes an interesting texture on the inside and then a nice crispy crust on the outside. I have made this recipe three times in the last 2 weeks – and they are so good, I will be adding them to my Go-To Easy Dinners List.

Quinoa is a healthy substitute for rice in so many recipes. It is a complete protein and has much lower carb levels than rice. Quinoa provides essential vitamins, minerals, and fiber, which help to regulate the digestive system and to keep you fuller and more satisfied. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Watch for quinoa subbing in for lots of dishes – coming soon on Apron Strings!

Quinoa Cakes

CRISPY QUINOA CAKES

1 cup tri-color quinoa, rinsed
2 cups water
1 teaspoon salt
2 tablespoons minced shallot
2 tablespoons olive oil
1/4 cup minced mushrooms
2 cloves garlic, minced
2 large eggs
1 tablespoon cayenne pepper sauce
1/3 cup garbanzo bean flour
3 tablespoons minced parsley

Simmer quinoa in water and salt until softened and all water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet to let cool to room temperature and let excess moisture evaporate.

Saute the shallot in the oil in a skillet over medium high heat for about 2 minutes. Add in mushrooms and garlic and cook another 2 minutes, until all vegetables are softened.

Stir together the eggs, cayenne pepper sauce, garbanzo flour, parsley. Stir in the skillet mixture and the quinoa. Form into 8 patties that are about 1/3 cup each. Let chill in fridge for about 30 minutes.

Cook in a large skillet in a little oil for about 3 minutes on each side, until golden brown and cooked through. Serve immediately.

Quinoa Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 1 cup tri-color quinoa, rinsed
  • 2 cups water
  • 1 teaspoon salt
  • 2 tablespoons minced shallot
  • 2 tablespoons olive oil
  • ¼ cup minced mushrooms
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 tablespoon cayenne pepper sauce
  • ⅓ cup garbanzo bean flour
  • 3 tablespoons minced parsley
Instructions
  1. Simmer quinoa in water and salt until softened and all water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet to let cool to room temperature and let excess moisture evaporate.
  2. Saute the shallot in the oil in a skillet over medium high heat for about 2 minutes. Add in mushrooms and garlic and cook another 2 minutes, until all vegetables are softened.
  3. Stir together the eggs, cayenne pepper sauce, garbanzo flour, parsley. Stir in the skillet mixture and the quinoa. Form into 8 patties that are about ⅓ cup each. Let chill in fridge for about 30 minutes.
  4. Cook in a large skillet in a little oil for about 3 minutes on each side, until golden brown and cooked through. Serve immediately.

Other bloggers do quinoa cakes:

Sweet Potato Quinoa Cakes, How Sweet Eats
Baked Quinoa Cakes, Cookin’ Canuck
Salmon Quinoa Cakes, The Perfect Pantry

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: