Nut-Free Quinoa Cakes
Elevate your appetizer game with these flavorful Nut-Free Quinoa Cakes, a protein-packed and allergy-friendly twist on classic patties. Made with fluffy cooked quinoa, vibrant grated vegetables like zucchini and carrot, and bound together with eggs and breadcrumbs, these crispy cakes are seasoned to perfection with garlic, Parmesan cheese, paprika, and fresh herbs. Perfectly browned in olive oil, they boast a golden crust and tender interior. Ready in just 40 minutes, these easy-to-make quinoa cakes are ideal for meal prep, as a shareable snack, or a nutritious side dish. Serve them warm with a sprinkle of parsley or a dollop of Greek yogurt for a wholesome and satisfying treat.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 3 tablespoons Olive oil
- 0.5 cup Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Carrot, grated
- 1 medium Zucchini, grated
- 3 large Eggs
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Chives, chopped
- 0.5 teaspoon Paprika
Instructions
Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed. Fluff with a fork and let cool.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
In a large mixing bowl, combine the cooked quinoa, sautéed onion and garlic, grated carrot, grated zucchini, eggs, breadcrumbs, Parmesan cheese, salt, black pepper, parsley, chives, and paprika. Mix well until all ingredients are fully integrated.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Using your hands, form the quinoa mixture into small patties, about 2 inches in diameter. Gently place them in the hot skillet.
Cook the patties for about 4-5 minutes on each side, or until golden brown and crispy.
Remove the quinoa cakes from the skillet and drain on paper towels if necessary.
Serve warm, optionally garnished with additional parsley or a dollop of Greek yogurt.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5041 mg | 219% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 15.2 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 491 mg | 38% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1341 mg | 29% | |
*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.
