Quinoa Cakes
Elevate your vegetarian cooking with these crispy and flavorful Quinoa Cakes! Packed with wholesome quinoa, a delicious blend of sautéed vegetables like carrots and zucchini, and a hint of zest from freshly grated lemon, these savory patties are as nutritious as they are satisfying. Perfectly seasoned with Parmesan cheese, garlic, and fresh parsley, they’re pan-fried to golden perfection, offering a delightful crunch with every bite. Easy to prepare in under 40 minutes, these versatile cakes make an excellent appetizer, side dish, or light main course. Serve them with a dollop of tangy yogurt sauce or a fresh salad for a complete meal. Rich in protein and fiber, Quinoa Cakes are both healthy and indulgent—the ultimate crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 diced medium onion
- 2 minced garlic cloves
- 1 grated carrot
- 1 grated zucchini
- 0.25 cup fresh parsley
- 2 large eggs
- 0.5 cup breadcrumbs
- 0.25 cup Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute.
Add the grated carrot and zucchini to the skillet with the onion and garlic. Sauté for another 5-7 minutes or until the vegetables are soft. Remove from heat and let it cool.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, chopped parsley, eggs, breadcrumbs, Parmesan cheese, salt, black pepper, and lemon zest. Mix well until all ingredients are evenly incorporated.
Shape the mixture into small patties, about 2-3 inches in diameter.
In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Add the quinoa cakes to the skillet in batches, being careful not to overcrowd. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Serve the quinoa cakes hot, garnished with extra parsley or a dollop of yogurt sauce, if desired.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 4999 mg | 217% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 21.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 449 mg | 35% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1032 mg | 22% | |
*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.
