I’ve been making a habit of preparing big batches of whole grains like quinoa and brown rice to last a few days. (Brown rice is on the stove right now.) It is so nice to have the base of a healthy meal ready to go!
The other day, I was feeling a little snacky and needed something so I decided to try making some quinoa cakes with the quinoa I had in the fridge. I’ve seen them at Whole Foods in the deli section and figured I could easily recreate them at home. I’m not sure what the Whole Foods version tastes like, has anyone ever tried them?
We loved these and have made them a few times since. They come together really quickly and are surprisingly addicting. I’m ok with an addicting snack of whole grains, protein and a little fat. 
These reminded us of fried rice – but I didn’t add any asian seasoning so I’m thinking it must have been the combination of eggs and green onions. They are great because you can flavor them with whatever you want. I chose to use olives because we had some on hand, but I think they would be great with vegetables, cheese, etc.
Quinoa Cakes
Prep Time: 10 min
Cook Time: 5 min
Keywords: fry appetizer side snack gluten-free high fiber high protein vegetarian quinoa
Quick and easily customizable quinoa cakes!
Ingredients (12 cakes)
- 2 cups cooked quinoa
- 2 eggs, well beaten
- 2 green onions, chopped
- 2 Tbsp flavor (I used chopped olives but you could replace with cheese, vegetable, etc.)
- seasonings: salt-free seasoning, red pepper flakes, garlic salt
- 2 Tbsp butter or oil
Instructions
Combine quinoa, eggs, onions, and seasonings.
Heat 1 Tbsp oil in large pan until very hot.
Add heaping Tablespoon of quinoa mixture to hot oil and flatten gently.
Add as many as you can to pan, while ensuring you have room to flip.
Cook for about 2 minutes, until edges are browned and carefully flip over.
Cook for another 2 minutes and remove from pan.
Add remaining oil and cook remaining quinoa.
Serve hot.
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{ 16 comments }
Do they get crispy on the outside? I tried to make quinoa fritters and they utterly flopped.
They did – did you use enough oil/butter? I personally tried both and preferred the butter.
I just sat some quinoa out to soak and think I may partition a bit of it for these. They look fantastic!
Coming back to say I made these for lunch. YUM! I added some black beans, cilantro, cumin and garlic salt. I used butter. These are getting added to the rotation.
Love the Mexican twist! Glad you enjoyed them!
These look delicious, not to mention impressive. Quinoa cakes are one of the dishes I’ve been meaning to make whenever I see them. I think I know what’s for dinner tonight
Those look delicious! I’ve never had quinoa cakes, I’m excited to try these after the holidays.
This looks light and amazing!!
How do you think they could hold up if, for instance, crab meat was added? I’m always on the search for healthy ways to make my favorite southern recipes
Seriously, did you read my mind today? I was JUST thinking about how I want to make some kind of grain cake/patty for dinner tonight. Great minds think alike!
Yes they do Megan.
These look like great snacks! I think I’ve tried to make black bean quinoa cakes before and they turned out pretty good. Love how versatile quinoa is.
Since decreasing my meat and dairy, I have been all about the grains too. I love the sweet potato quiona cranberry cakes at Whole Foods, but have never tried to make them. I’m happy you gave it a go! I look forward to trying these!
I had a recipe for quinoa cakes bookmarked for this week but never got to them. This version looks so simple and delicious. I love that you eat them for snacks
ohhh yum yum YUM!
I love this idea and can’t wait to try it! It would be good with some sriracha!!
Hello Anutritionisteats,
Neat Post, If you are looking for more great quinoa recipes, check out The Complete Guide To Cooking Quinoa at http://bit.ly/sBgxaD
I look forward to your next post
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