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.
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.
- 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
- Preheat oven to 400F
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in parsley, cilantro, kale, onion, garlic, and cumin and pepper.
- 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
- 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.
- 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.
- Enjoy hot, or allow to cool to room temperature on a cooling rack.
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
I am off to prepare pizza for dinner and enjoy a glass of wine.