Nut-Free Quinoa Cakes

These Nut-Free Quinoa Cakes are a savory, protein-packed delight perfect for appetizers, snacks, or light meals. Made with fluffy quinoa, grated vegetables like zucchini and carrot, and seasoned with fresh herbs and a hint of paprika, these golden-brown patties are bursting with flavor and nutritious goodness. What sets this recipe apart is its simplicity and allergen-conscious approach—entirely nut-free, yet rich in texture thanks to breadcrumbs and Parmesan cheese. With just 20 minutes of prep time, these quinoa cakes are pan-fried to crispy perfection, making them an irresistible option for both vegetarians and anyone looking for a healthy, hearty dish. Serve them warm with a dollop of Greek yogurt or a sprinkle of fresh parsley for a beautiful finishing touch!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 3 tablespoons Olive oil
• 0.5 cup Yellow onion, finely chopped
• 2 Garlic cloves, minced
• 1 medium Carrot, grated
• 1 medium Zucchini, grated
• 3 large Eggs
• 0.5 cup Breadcrumbs
• 0.25 cup Parmesan cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Chives, chopped
• 0.5 teaspoon Paprika

Directions

Step 1

Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed. Fluff with a fork and let cool.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent.

Step 3

Add the minced garlic to the skillet and cook for an additional minute until fragrant.

Step 4

In a large mixing bowl, combine the cooked quinoa, sautéed onion and garlic, grated carrot, grated zucchini, eggs, breadcrumbs, Parmesan cheese, salt, black pepper, parsley, chives, and paprika. Mix well until all ingredients are fully integrated.

Step 5

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Step 6

Using your hands, form the quinoa mixture into small patties, about 2 inches in diameter. Gently place them in the hot skillet.

Step 7

Cook the patties for about 4-5 minutes on each side, or until golden brown and crispy.

Step 8

Remove the quinoa cakes from the skillet and drain on paper towels if necessary.

Step 9

Serve warm, optionally garnished with additional parsley or a dollop of Greek yogurt.

Nutrition Facts

Serving size	1300.5 grams (1300.5g)

Amount per serving	% Daily Value*
Calories	1563

Total Fat 78.00g	100%
Saturated Fat 16.00g	80%
Polyunsaturated Fat 4.00g
Cholesterol 578mg	193%
Sodium 5041mg	219%
Total Carbohydrate 157.00g	57%
Dietary Fiber 8.40g	30%
Total Sugars 15.20g
Protein 62.90g	126%

Vitamin D 123IU	615%
Calcium 491mg	38%
Iron 12mg	68%
Potassium 1341mg	29%

*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: 44.4%

Protein: 15.9%

Carbs: 39.7%