Quinoa Cakes

These quinoa cakes are great for using up leftover veggies – just replace the spinach with any cooked vegetable you have on hand. This recipe was created by Kristin Uhrenholdt and Laurie David, co-authors of The Family Dinner and appears in Emily Abrams’ book Don’t Cook the Planet.

For the quinoa cakes:

  • 2 eggs
  • ¼ cup flour
  • 3 tablespoons tahini, almond butter, or peanut butter
  • 1 tablespoon red or white wine vinegar
  • 3 cups cooked quinoa
  • ¼ cup finely diced onion
  • 2 garlic cloves minced
  • 1 cup finely grated sweet potato (this is a secret ingredient, it holds the batter together)
  • 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
  • ½ cup chopped nuts (pine nuts, walnuts, or your favorite nuts), optional
  • ½ cup chopped sun-dried tomatoes
  • 4 ounces crumbled feta cheese
  • 2 tablespoons chopped parsley, dill, or cilantro
  • 1 teaspoon salt
  • Black pepper, cumin, and/or cayenne to taste
  • Vegetable or grape seed oil

For the quick roasted red pepper sauce:

  • 1 ½ cups drained fire-roasted red peppers from a jar
  • ½ cup toasted almonds
  • 2 teaspoons red wine vinegar
  • Salt and pepper to taste

To make the quinoa cakes:

In your favorite mixing bowl mix the first 4 ingredients, then add all the other ingredients except the oil.  Stir until everything is well combined.  Let the mixture chill in the fridge for about a ½ hour.

Preheat your oven to 400F.

Make the quinoa cakes by placing 3-4 tablespoons of the mixture into your wet hands and firmly forming it into a round flat “patty,” then put it onto a well-oiled baking sheet.

Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.  Serve with quick roasted red pepper sauce (see recipes below), tzatziki, chutney, or tomato sauce.

To make quick roasted red pepper sauce

Put all the ingredients in a blender and blend until smooth.

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Nutrition Information

Quinoa Cakes

Servings per Recipe: 6

Amount per Serving

Calories:  438

Calories from Fat:  181

Total Fat:  20g

Saturated Fat:  5g

Cholesterol:  71mg

Sodium:  1152mg

Potassium:  758mg

Carbohydrates:  46g

Dietary Fiber:  7g

Protein:  16g

Sugars:  4g

Vitamin A:  241%

Vitamin C:  45%

Calcium:  25%

Iron:  28%

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