Tuesday, January 22, 2013

Hubby Approved Quinoa Cakes

Quinoa cakes - handy for Mom's on the run!

Frying them up on the griddle!
Okay - this recipe goes back to our pre-clean eating days. I've modified it a bit (lost the breadcrumbs) and its still a crowd pleaser. Back before my husband was used to all my clean cooking, he saw me pulling the quinoa out of the pantry and sighed and said "what are you making"? My reply of quinoa cakes earned a big eye roll and an "I might not eat that" which was weird because he usually eats whatever I put in front of him. Anyway - turns out he LOVES them. We have literally had them a dozen times and he still seems surprised that they are so tasty. Ha - Mama knows best.

We generally don't eat much for grains (although its actually a seed) but this recipe is so good we've kept it in the rotation. They fry up so nice. I like that I can make it ahead of time (I usually cook the quinoa the night before and mix everything in but the egg) and one batch can last us for two meals (or you can easily halve the recipe). Unfortunately the girls don't like it but I'll keep trying. 

Hubby Approved Quinoa Cakes

1 cup uncooked quinoa (I buy mine at Costco)
1 or 2 cloves garlic, minced
1/4 of a medium onion, finely chopped
4 eggs (beaten)
4 tbsp Parmesan cheese
1/2 cup feta cheese
4 tbsps sun-dried tomatoes
2 tbsps ground golden flaxseed
salt and pepper to taste

Cook quinoa according to package directions except replace water with chicken or vegetable stock (gluten-free if possible). Once cooked, add garlic and onion and mix thoroughly. Let cool. Once cool add remaining ingredients and mix thoroughly. I fry it on medium heat in a mixture of butter and olive oil (no specific reason I do this but it works). Each cake should be about 1/4 to 1/3 cup of mixture. I just scoop it on the griddle and then flatten it with the ladle. Cook each side for about 3 minutes (don't flip before it has started to brown or it will fall apart). They can be served with plain greek yogurt, sour cream or tzatziki but we actually just eat them plain. 

The sun-dried tomatoes and feta are optional. I have also tried them with a combination of feta and sun-dried tomatoes which was good. I've also done with no flax and they were just fine.


  1. These sound delicious - do you think there is any way to avoid the egg? suggestions on a substitution?

    1. Hey there,
      I haven't tried it but in my baking I often replace egg with chia or flax eggs (1 tbsp ground chia or flax mixed with 1/4 cup warm water - let sit for 5 minutes). I would only try it on a part batch first to see if it works. I'm wondering if a bit of coconut flour would help it stick. Let me know if it works out for you.