Dairy-Free Quinoa Cakes
Discover the perfect blend of wholesome ingredients and bold flavors with our Dairy-Free Quinoa Cakes recipe, a delicious and nutritious option that's sure to impress! These golden-brown patties are crafted from fluffy quinoa, chickpea flour, and a medley of fresh scallions, parsley, garlic, and warming spices like cumin and paprika. Naturally dairy-free and packed with plant-based protein, these quinoa cakes are easy to prepare and ready in under 40 minutes. Lightly pan-fried to crispy perfection, they make an excellent appetizer, side dish, or even a light main course. Serve them warm with creamy avocado slices and a burst of citrus from lemon wedges for a simple yet elegant presentation. Perfect for vegetarians, vegans, or anyone looking to elevate their healthy cooking game!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 0.5 cup Chickpea flour
- 4 pieces Scallions, finely chopped
- 0.25 cup Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 piece Avocado, for serving (optional)
- 4 pieces Lemon wedges, for serving
Instructions
Rinse the quinoa in a fine-mesh sieve under running water until the water runs clear to remove any bitterness.
In a medium-sized saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, until water is absorbed and quinoa is fluffy.
Remove the quinoa from heat and let it cool for about 5 minutes.
In a large bowl, combine the cooked quinoa, chickpea flour, scallions, parsley, garlic, cumin, paprika, salt, and black pepper. Stir until well combined.
With damp hands, form the quinoa mixture into small patties, about 2 inches in diameter.
Heat olive oil in a large non-stick skillet over medium heat.
Once the oil is heated, add the quinoa cakes to the skillet in batches, avoiding overcrowding. Cook each side for about 3-4 minutes until the cakes are golden brown and cooked through.
Transfer cooked quinoa cakes to a plate lined with paper towels to drain any excess oil.
Repeat cooking process with remaining quinoa mixture, adding more oil to the skillet as needed.
Serve quinoa cakes warm, with avocado slices and lemon wedges on the side, if desired.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 7.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 788 mg | 17% | |
*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.
