High Protein Quinoa Cakes
Elevate your plant-based meal game with these High Protein Quinoa Cakes, a delicious fusion of wholesome ingredients and bold flavors. Packed with protein-rich quinoa and chickpeas, these crispy, golden patties are seasoned with aromatic spices like cumin, garlic powder, and paprika, complemented by the fresh crunch of red bell peppers, green onions, and parsley. The use of a flaxseed "egg" makes this recipe completely vegan, while keeping the cakes delightfully firm and flavorful. Perfect as a savory appetizer, a hearty main course, or even a quick snack, these veggie-packed quinoa cakes are easy to make and ready in under an hour. Serve them warm with your favorite sauce or a fresh side salad for a nutritious and satisfying meal that’s both healthy and irresistibly tasty.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup chickpeas, canned, drained and rinsed
- 1 red bell pepper, finely diced
- 3 green onions, finely chopped
- 0.25 cup fresh parsley, chopped
- 3 tablespoons flaxseed meal
- 9 tablespoons water (for flax egg)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Rinse the quinoa under cold water thoroughly. In a medium saucepan, bring the quinoa and 2 cups of water to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it cool slightly.
In a small bowl, whisk together the flaxseed meal and 9 tablespoons of water to make a flax egg. Set aside for 5-10 minutes to thicken.
In a large mixing bowl, mash the chickpeas with a fork or a potato masher until slightly chunky.
Add the cooked quinoa, diced red bell pepper, chopped green onions, parsley, garlic powder, cumin, paprika, salt, pepper, and flax egg to the mashed chickpeas. Mix thoroughly until everything is well combined.
Heat olive oil in a large skillet over medium heat.
Form the quinoa mixture into 8 small patties, about 1/2 inch thick.
Once the oil is hot, carefully place the patties in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
Remove the quinoa cakes from the skillet and let them drain on a paper towel-lined plate.
Serve warm with your choice of sauce or salad.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 18.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1871 mg | 40% | |
*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.
