Whole30 Quinoa Cake
Elevate your healthy eating routine with this Whole30 Quinoa Cake recipe, a nutritious and irresistible dish packed with flavor and texture! These golden-brown patties combine fluffy quinoa with naturally sweet grated carrot and zucchini, complemented by the nutty richness of almond and coconut flours. Aromatic spices like cumin and onion powder enhance the savory profile, while fresh parsley adds a refreshing herby note. These protein-packed cakes are pan-fried in olive oil for a crispy exterior, making them perfect as a satisfying snack, a hearty side dish, or even a light main course. With a prep time of just 20 minutes and a gluten-free, grain-free composition, these quinoa cakes are the ultimate wholesome comfort food for those following a Whole30 or clean eating lifestyle.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 small carrot, grated
- 1 cup zucchini, grated and excess moisture squeezed out
- 0.5 cup almond flour
- 2 tablespoons coconut flour
- 2 eggs
- 0.25 cup chopped fresh parsley
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove any bitterness.
In a medium-sized saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
While the quinoa cooks, prepare the vegetables by grating the carrot and zucchini. Make sure to squeeze out any excess moisture from the zucchini.
In a large mixing bowl, combine the cooked quinoa, grated carrot, and squeezed zucchini.
Add almond flour, coconut flour, eggs, chopped parsley, onion powder, cumin, salt, and black pepper to the quinoa and vegetable mixture.
Mix everything together until well combined and the ingredients are evenly distributed.
Form the mixture into medium-sized patties, about 1/4 cup each, and place them onto a parchment-lined baking sheet.
Heat olive oil in a large nonstick skillet over medium heat.
Once the oil is hot, carefully place the quinoa cakes in the skillet and cook for 3-4 minutes on each side until golden brown and crispy.
Once cooked, transfer the quinoa cakes back to the baking sheet to drain any excess oil.
Serve the quinoa cakes warm and enjoy as a side dish or a snack.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 12.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 389 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1631 mg | 35% | |
*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.
