quinoa cakes

Quinoa cakes on a tray with a fork alongside a chopped spinach salad with asparagus spears.

Quinoa cakes are one versatile recipe. You can use them as a side dish, serve as an appetizer, or make ahead and keep in your freezer for a last minute dinner. Dress them up and smother with wilted greens, sautéed onions and bacon or perhaps some fresh bay shrimp. Today, I’m having one for lunch with fresh asparagus spears and sliced tomatoes drizzled with a balsamic vinaigrette. Thanks Lindsay for sharing this one.

quinoa cakes

Serves: 8
Cooking Time: 8 minutes


  • 1¾ cups vegetable stock
  • 1 cup dry quinoa
  • 1 clove garlic, minced
  • ½ cup panko breadcrumbs, divided
  • ¾ cup flour
  • 1 teaspoon italian herbs
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¾ cup Parmesan cheese
  • 2 eggs
  • 2 tablespoons extra-virgin olive oil



In a large sauce pan bring vegetable stock to a boil.


Rince the quinoa in a fine sieve and add it to the stock along with the garlic and simmer until tender, about 20 minutes. Let cool.


In a shallow bowl, pour ¼ cup panko for dipping.


In a medium bowl, combine the cooled quinoa, cheese, eggs and ¼ cup panko, flour, salt and pepper. Mix well and shape into 2½-inch patties about 1-inch thick. You can use a ramekin to form the patties if you prefer.


Heat a large skillet and heat the olive oil. Working in batches, coat the patties with panko and place in the hot skillet, turning once, until golden brown, about 4 minutes per side.


Serve warm or room temperature. Keep leftovers in the refrigerator for up to a week or store in the freezer.

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