Low Sodium Quinoa Cakes
Light, flavorful, and heart-healthy, these Low Sodium Quinoa Cakes are the perfect savory treat for any meal of the day. Packed with protein-rich quinoa, Greek yogurt, and fresh veggies like red bell pepper and scallions, these cakes deliver a satisfying crunch while keeping sodium levels in check. A touch of garlic, parsley, and lemon juice brightens up the flavor, while whole wheat breadcrumbs bring a wholesome texture to these golden, pan-seared patties. Ready in just 35 minutes, these easy-to-make quinoa cakes are ideal as a lunch centerpiece, a healthy appetizer, or even a vegetarian burger alternative. Serve them warm with a dollop of Greek yogurt or fresh herbs for a nutritious and delicious meal bursting with natural goodness.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.25 cup plain Greek yogurt
- 2 large eggs
- 2 cloves garlic
- 3 pieces scallions
- 0.5 cup red bell pepper
- 0.25 cup fresh parsley
- 1 tablespoon lemon juice
- 0.5 cup whole wheat breadcrumbs
- 2 tablespoons olive oil
- 0.5 teaspoon ground black pepper
Instructions
Begin by rinsing the quinoa thoroughly under cold water to remove any bitterness caused by the saponin coating. Drain well.
In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
Fluff the cooked quinoa with a fork and let it cool for a few minutes.
In a large mixing bowl, whisk together the Greek yogurt and eggs until well combined.
Mince the garlic cloves and finely chop the scallions, red bell pepper, and fresh parsley.
Add the cooled quinoa, minced garlic, chopped scallions, red bell pepper, parsley, and lemon juice to the yogurt and egg mixture.
Stir in the whole wheat breadcrumbs and ground black pepper. Mix until all ingredients are well combined and the mixture holds together when shaped.
Form the mixture into small patties, about 2 inches wide and 1/2 inch thick. This should yield about 8 cakes.
Heat the olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, carefully place the quinoa cakes in the skillet, leaving a bit of space between each one to ensure even cooking.
Cook the cakes for about 3-4 minutes on each side or until they are golden brown and crispy on the outside.
Transfer the cooked quinoa cakes to a plate lined with paper towels to absorb any excess oil.
Serve the quinoa cakes warm, topped with additional parsley or a dollop of Greek yogurt if desired.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 8.3 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 940 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.
