Gluten-Free Quinoa Cakes
Elevate your gluten-free cooking game with these delicious Gluten-Free Quinoa Cakes! Featuring protein-packed quinoa, nutritious chickpea flour, and vibrant vegetables like red bell pepper, scallions, and grated carrot, this recipe offers a medley of flavors and textures in every bite. Seasoned with aromatic spices such as cumin, coriander, and garlic powder, these quinoa cakes are pan-fried to golden perfection in olive oil, ensuring a crispy exterior and tender center. With just 15 minutes of prep time and a quick cook, they’re perfect as a wholesome main dish or a savory side. Whether you’re catering to dietary restrictions or simply seeking healthy, gluten-free recipes, these quinoa cakes are guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 0.5 teaspoon Salt
- 0.5 cup Chickpea flour
- 2 large Eggs
- 0.25 cup Scallions, chopped
- 0.5 cup Red bell pepper, finely diced
- 1 medium Carrot, grated
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Parsley, chopped
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear to remove the natural coating, which can make it taste bitter.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Add 0.5 teaspoon salt, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed.
Remove the saucepan from heat and let it stand, covered, for 5 minutes. Fluff with a fork and allow the quinoa to cool slightly.
In a large mixing bowl, whisk together the chickpea flour and eggs until smooth.
Add the cooked quinoa to the bowl along with chopped scallions, diced red bell pepper, grated carrot, cumin powder, coriander powder, garlic powder, and black pepper. Mix until well combined.
Fold in the chopped parsley to the quinoa mixture, ensuring everything is evenly distributed.
Divide the mixture into 8 equal portions and shape each portion into a patty, about 1/2 inch thick.
In a large nonstick skillet, heat 3 tablespoons of olive oil over medium heat.
Carefully add the quinoa cakes to the pan, working in batches if necessary, and cook for about 4–5 minutes on each side, or until golden brown and crispy.
Transfer the cooked quinoa cakes to a plate lined with paper towels to drain any excess oil.
Serve warm, garnished with additional parsley if desired. Enjoy as a main dish or a side.
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 15.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1457 mg | 31% | |
*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.
