Gluten-Free Quinoa Cakes

These Gluten-Free Quinoa Cakes are a flavorful, protein-packed delight that are perfect for a healthy main dish or a savory side. Made with fluffy quinoa, chickpea flour, and vibrant vegetables like red bell pepper, grated carrot, and scallions, these patties are seasoned with warm spices like cumin, coriander, and garlic powder for an irresistible taste. Lightly pan-fried in olive oil until golden and crispy, they offer the perfect balance of crunch on the outside and tender, savory goodness on the inside. Quick to prepare in just 40 minutes and completely gluten-free, these quinoa cakes are a nutritious option for lunch, dinner, or even meal prepping. Garnish with fresh parsley and serve warm for a wholesome and satisfying bite that’s as versatile as it is delicious.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 0.5 teaspoon Salt
• 0.5 cup Chickpea flour
• 2 large Eggs
• 0.25 cup Scallions, chopped
• 0.5 cup Red bell pepper, finely diced
• 1 medium Carrot, grated
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Parsley, chopped

Directions

Step 1

Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear to remove the natural coating, which can make it taste bitter.

Step 2

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Add 0.5 teaspoon salt, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed.

Step 3

Remove the saucepan from heat and let it stand, covered, for 5 minutes. Fluff with a fork and allow the quinoa to cool slightly.

Step 4

In a large mixing bowl, whisk together the chickpea flour and eggs until smooth.

Step 5

Add the cooked quinoa to the bowl along with chopped scallions, diced red bell pepper, grated carrot, cumin powder, coriander powder, garlic powder, and black pepper. Mix until well combined.

Step 6

Fold in the chopped parsley to the quinoa mixture, ensuring everything is evenly distributed.

Step 7

Divide the mixture into 8 equal portions and shape each portion into a patty, about 1/2 inch thick.

Step 8

In a large nonstick skillet, heat 3 tablespoons of olive oil over medium heat.

Step 9

Carefully add the quinoa cakes to the pan, working in batches if necessary, and cook for about 4–5 minutes on each side, or until golden brown and crispy.

Step 10

Transfer the cooked quinoa cakes to a plate lined with paper towels to drain any excess oil.

Step 11

Serve warm, garnished with additional parsley if desired. Enjoy as a main dish or a side.

Nutrition Facts

Serving size	1078.5 grams (1078.5g)

Amount per serving	% Daily Value*
Calories	1423

Total Fat 69.10g	89%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 4.00g
Cholesterol 372mg	124%
Sodium 2635mg	115%
Total Carbohydrate 146.20g	53%
Dietary Fiber 13.20g	47%
Total Sugars 15.20g
Protein 53.60g	107%

Vitamin D 82IU	410%
Calcium 261mg	20%
Iron 14mg	75%
Potassium 1457mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 15.1%

Carbs: 41.2%