Cheesy Quinoa Cakes

Now that I’ve discovered quinoa cakes, I could be a vegetarian.  Except for bacon.  But seriously, these are that good.  Even my husband, who never likes this sort of thing, agreed he wouldn’t mind having one as a sandwich with some mayo and pickles.  Just follow the packages directions for cooking quinoa.  It’s pretty much the same process as cooking rice, and I’ve heard you can cook quinoa in a rice cooker as well.

Really, you could change this recipe up any way you’d like.  The patties should be firm but moist, so you might have to add more bread crumbs to get the consistency just right.  But whatever you do, try them!  They are sooooooo tasty!

Cheesy Quinoa Cakes

Cheesy Quinoa Cakes
 
Prep time
Cook time
Total time
 
Serves: 4-6 servings
Ingredients
  • 2 cups cooked, cooled quinoa (about 1 cup uncooked will yield 2 cups cooked)
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons all purpose flour
  • 2 green onions, thinly sliced
  • 1-2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1/4 cup Panko bread crumbs
  • 1/2 teaspoon freshly ground black pepper
  • Dash of cayenne pepper
  • Salt to taste
  • 3 tablespoons extra virgin olive oil
Instructions
  1. Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined.
  2. Season with salt and allow the mixture to sit for 5 minutes.
  3. Heat oil into a large sauté pan over medium heat.
  4. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan, 3 or 4 at a time.
  5. Cook quinoa cakes for 3-5 minutes on each side, until golden brown.
  6. Repeat with the remaining patties until all of the cakes have been cooked.

Who Dished It Up First: Adapted from Spoon Fork Bacon.

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Comments

  1. YES! Cheese and Quinoa! Exactly! This is the kind of dish that I can make with Quinoa! And since you mentioned bacon…I wonder if it’s possible to add that somehow! You know… to ruin the vegetarian aspect.

  2. These actually seem like they would taste REALLY good. Quinoa is so tasty and anything with cheese is awesome! Can’t wait to try this.

  3. Quinoa and cheese – - sounds like love to me :)

  4. This sounds delicious… almost like rice balls but with some actual nutritional value! I am definitely trying this out!

  5. I tried to make these last night and they didn’t seem to stick together in a ball. Any suggestions? Do I add another egg for more binding? Regardless, I ended up “frying” the quinoa in a pan and they came out yummy, but would have looked prettier in the patty form.

  6. Yes, you could add another egg, or even just a bit of water. They are a little tricky to flip over.

  7. how many servings does this make? sounds good and healthy

  8. I am so in love with Quiona! This is going to be fun to make. Thanks for sharing! :D

  9. What kind of sauce is on the side? I can’t wait to make this!

  10. For that sauce, I mixed some mayo with a little mustard and lemon juice, plus some salt and pepper.

  11. These were Fabulous!! I pressed the quinoa mixture firmly into the measuring cup before putting into the pan. I then used the back of the cup to flatten into a patty and all but one retained it’s shape when flipped. The mayo mixture sauce was a wonderful addition. We also added a green salad for a complete meal. My hubby is a meat eater and he loved these ~ said the consistency reminds him of crab cakes. I will definitely make these again and I am forwarding the recipe to all my favorite people.

  12. Ooooh.. we made these over the weekend and took them on a picnic. The texture reminds me a little bit of birdseed, but they TASTE fabulous. Thank you so much for sharing the recipe for these!

  13. These are delicious!!! I made them tonight and even my preschoolers devoured them, which is always amazing. So glad I found this on Pinterest. ; )

  14. I jumped on Pinterest this morning to find a Cheesy Quinoa “Grits’ breakfast recipe and came across this yummy post. Last night I made Quinoa with Pinto Beans and Corn for dinner and was looking to use up my left overs. These turned out so great and the beans and corn were a perfect addition. Also, I modified this recipe to be diabetic friendly by leaving out the flour and bread crumbs. I had no problems with consistency or maintaining the patty shape. I did add 1/4 cup shredded cheese so that may have helped as they were frying. Loved this and can’t wait to experiment with more ingredients! Next time I think I’ll try a Quinoa Benedict adaptation!

  15. These look fabulous!

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