Heart-Healthy Quinoa Cakes

Elevate your plant-based cooking game with these Heart-Healthy Quinoa Cakes, a nutritious and flavorful recipe that's perfect for any meal. Packed with protein-rich quinoa, fiber-filled chickpeas, and vibrant veggies like grated carrots and green onions, these golden, crispy patties are as satisfying as they are wholesome. Infused with aromatic spices like cumin and smoked paprika, and held together with a vegan-friendly flax egg, these cakes are pan-fried to perfection in just a touch of heart-healthy olive oil. Whether served as a main course with a fresh salad or as a hearty appetizer paired with your favorite dip, these quinoa cakes are a deliciously nourishing option for those seeking a low-sodium, plant-powered dish. With minimal prep time and simple ingredients, they’re an easy way to bring healthy, homemade comfort food to your table.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 0.5 cup low-sodium vegetable broth
• 1 medium carrot, finely grated
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 cup canned chickpeas, drained and rinsed
• 2 tablespoons ground flaxseeds
• 6 tablespoons water (for flax egg)
• 0.25 cup fresh parsley, chopped
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and let it simmer for 15 minutes until the grains are soft and water is absorbed. Remove from heat and let it cool slightly.

Step 2

In a small bowl, combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water to make a flax egg. Let it sit for about 5 minutes to thicken.

Step 3

In a large bowl, mash 1 cup of chickpeas using a fork or potato masher until they are mostly smooth with a few chunks remaining.

Step 4

Add the cooked quinoa, grated carrot, chopped green onions, minced garlic, chopped parsley, cumin, smoked paprika, salt, and pepper to the mashed chickpeas.

Step 5

Stir in the thickened flax egg mixture until well integrated.

Step 6

Form the mixture into 8 patties, about 1/2 inch thick.

Step 7

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add half of the quinoa cakes and cook for about 4 minutes on each side, or until they are golden brown and crispy. Repeat with remaining olive oil and patties.

Step 8

Serve the quinoa cakes warm, enjoying them plain or with a dollop of your favorite heart-healthy dip or sauce.

Nutrition Facts

Serving size	1480 grams (1480.0g)

Amount per serving	% Daily Value*
Calories	1317

Total Fat 52.30g	67%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3276mg	142%
Total Carbohydrate 170.90g	62%
Dietary Fiber 25.80g	92%
Total Sugars 16.80g
Protein 48.40g	97%

Vitamin D 0IU	0%
Calcium 504mg	39%
Iron 19mg	107%
Potassium 2181mg	46%

*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: 34.9%

Protein: 14.4%

Carbs: 50.7%