Baked Quinoa Cakes with Avocado Tahini Sauce

I just had to pop in today and share these quinoa cakes with you.  I made them for my lunch the other day and quickly devoured a great portion of them.

I often double this recipe and stash a bunch in the freezer, as they easily reheat and make the perfect salad topper, or wrapped up in a tortilla with veggies, you can’t go wrong.
IMG_3859 I have previously posted a quinoa cake recipe on this site, which you can find here, but this one was too yummy not to share.  I think it’s partially because I had not made them in so long, I was really just in the mood and craving them again.

The main difference between the two recipes is that the new one has no chickpeas and uses more quinoa.  I did not have chickpeas on hand, hence the sub, but that’s the great thing about these,  you can just use what you have.  I sometimes shred in some carrots and zucchini and sometimes I don’t, but they always taste yummers.

Baked Quinoa Cakes with Avocado Tahini Sauce
Author: 
Recipe type: Vegetarian, lunch, dinner, salad, appetizer
Prep time: 
Cook time: 
Total time: 
 
These healthy baked quinoa cakes make the perfect salad topper, appetizer, or tortilla filler, just make sure to make some extra for the freezer!
Ingredients
  • 2 cups cooked quinoa, cooled
  • 2 large eggs, lightly beaten (or 2 flax "eggs")
  • ½ teaspoon fine-grain sea salt
  • 3 green onion, chopped
  • ¼ cup parsley, chopped
  • ¼ cilantro, chopped
  • 1 cup kale, finely chopped
  • 1 yellow or white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp cumin
  • ¼ tsp pepper
  • ¾ tsp baking powder
  • ⅓ cup oatmeal
  • ¼ cup crumbled goat cheese
  • For the Sauce:
  • 1 avocado
  • 3 Tbsp tahini
  • juice of 1 lemon
  • ¼ cup cilantro
  • 2-3 Tbsp water
  • salt and pepper
Instructions
  1. Preheat oven to 400F
  2. Combine the quinoa, eggs, and salt in a medium bowl. Stir in parsley, cilantro, kale, onion, garlic, and cumin and pepper.
  3. Add the baking powder and oatmeal, stir, and let sit for a few minutes so the oats can absorb some of the moisture. Gently stir in the cheese
  4. Scoop and form mixture into patties, placing on a greased baking sheet. Bake for 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
  5. Meanwhile, prepare the sauce. Combine all ingredients in a small food processor and blend until smooth. Add more water or lemon juice to reach desired consistency.
  6. Enjoy hot, or allow to cool to room temperature on a cooling rack.
Notes
If you think there is too much moisture, just add a bit more oatmeal or bread crumbs if you like. If you think the mixture is too dry, add a couple Tbsp of water or lemon juice.

You can easily make these vegan by using flax "eggs" instead of eggs and leaving out the goat cheese.

I prepared half the batch in the oven, as described in the recipe and the other half in a pan with a bit of oil, both ways worked well.

The inspiration for the chickpea-less quinoa cakes came from 101 cookbooks

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Happy weekend!

I am off to prepare pizza for dinner and enjoy a glass of wine.

xo

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