Heart-Healthy Quinoa Cakes
Discover delicious and nutritious Heart-Healthy Quinoa Cakes, a delightful plant-based recipe perfect for light meals or snacks. Packed with protein-rich quinoa and fiber-loaded chickpeas, these crispy golden patties are seasoned with aromatic spices like cumin and smoked paprika, ensuring every bite is flavorful and satisfying. With fresh parsley, grated carrots, and green onions adding vibrant color and nutrients, these cakes are both wholesome and tasty. Made with a flax egg binder, they’re entirely vegan and ideal for those seeking heart-healthy options. Serve them warm with your favorite dip to elevate their savory goodness; they’re ready in just 40 minutes, making them a quick and guilt-free treat.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 cup low-sodium vegetable broth
- 1 medium carrot, finely grated
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons ground flaxseeds
- 6 tablespoons water (for flax egg)
- 0.25 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and let it simmer for 15 minutes until the grains are soft and water is absorbed. Remove from heat and let it cool slightly.
In a small bowl, combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water to make a flax egg. Let it sit for about 5 minutes to thicken.
In a large bowl, mash 1 cup of chickpeas using a fork or potato masher until they are mostly smooth with a few chunks remaining.
Add the cooked quinoa, grated carrot, chopped green onions, minced garlic, chopped parsley, cumin, smoked paprika, salt, and pepper to the mashed chickpeas.
Stir in the thickened flax egg mixture until well integrated.
Form the mixture into 8 patties, about 1/2 inch thick.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add half of the quinoa cakes and cook for about 4 minutes on each side, or until they are golden brown and crispy. Repeat with remaining olive oil and patties.
Serve the quinoa cakes warm, enjoying them plain or with a dollop of your favorite heart-healthy dip or sauce.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 16.8 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2181 mg | 46% | |
*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.
