Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli
Elevate your dinner table with these irresistible Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli, a dish that strikes the perfect balance between wholesome and indulgent. Packed with protein-rich quinoa, sharp cheddar, and nutty Parmesan, these golden-brown patties are crispy on the outside and delightfully tender inside. The real star, however, is the creamy roasted garlic and lemon aioli, made with caramelized garlic and zesty lemon juice, adding a burst of savory brightness to every bite. Perfect as an appetizer, side dish, or light meal, this recipe combines easy prep with gourmet appeal, making it an ideal choice for busy weeknights or special gatherings. Plus, it’s a fantastic way to enjoy a vegetarian dish without compromising on bold flavors or satisfying textures!
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Recipe Information
Ingredients
- 1 cup (uncooked) Quinoa
- 2 cups Water (or vegetable stock)
- 1 cup Soft breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Shredded sharp cheddar cheese
- 2 large Eggs
- 2 Green onions (thinly sliced)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 tablespoons (divided) Olive oil
- 1 Whole garlic bulb
- 0.5 cup Mayonnaise
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (finely chopped, optional)
Instructions
Preheat the oven to 400°F (200°C).
Cut the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for 30-35 minutes, or until soft and caramelized. Set aside to cool.
While the garlic roasts, rinse the quinoa under cold water, then combine it with 2 cups of water (or vegetable stock) in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender. Fluff with a fork and allow to cool slightly.
In a large bowl, combine the cooked quinoa, breadcrumbs, Parmesan cheese, cheddar cheese, eggs, green onions, garlic powder, salt, and pepper. Mix well until evenly combined.
Form the mixture into 8-10 small patties, pressing them firmly to ensure they hold together.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Working in batches if necessary, cook the quinoa cakes for 3-4 minutes per side, or until golden brown and crispy. Add more oil as needed between batches.
While the cakes cook, squeeze the roasted garlic cloves out of their skins and mash them into a paste using a fork.
In a small bowl, whisk together the roasted garlic paste, mayonnaise, lemon juice, and parsley (if using) to create the aioli. Adjust seasoning with salt and pepper as desired.
Serve the quinoa cakes warm with a generous dollop of roasted garlic and lemon aioli on top or on the side.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 4450 mg | 194% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 6.5 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1211 mg | 93% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
