Quinoa Cakes

Crispy on the outside and tender on the inside, these Quinoa Cakes are a nutritious and flavorful way to elevate your mealtime. Packed with protein-rich quinoa, sautéed vegetables like carrot and zucchini, and a zesty hint of lemon, these golden patties are as wholesome as they are satisfying. A touch of Parmesan cheese adds a savory depth, while fresh parsley brings a burst of freshness to every bite. Perfect as an appetizer, snack, or a light main course, these vegetarian quinoa cakes come together in just 40 minutes, making them ideal for busy weeknights or meal prep. Pair them with a dollop of yogurt sauce or a fresh salad for a delightful and well-rounded dish the whole family will love!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 diced medium onion
• 2 minced garlic cloves
• 1 grated carrot
• 1 grated zucchini
• 0.25 cup fresh parsley
• 2 large eggs
• 0.5 cup breadcrumbs
• 0.25 cup Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon lemon zest

Directions

Step 1

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute.

Step 3

Add the grated carrot and zucchini to the skillet with the onion and garlic. Sauté for another 5-7 minutes or until the vegetables are soft. Remove from heat and let it cool.

Step 4

In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, chopped parsley, eggs, breadcrumbs, Parmesan cheese, salt, black pepper, and lemon zest. Mix well until all ingredients are evenly incorporated.

Step 5

Shape the mixture into small patties, about 2-3 inches in diameter.

Step 6

In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Add the quinoa cakes to the skillet in batches, being careful not to overcrowd. Cook for 3-4 minutes on each side, or until golden brown and crispy.

Step 7

Serve the quinoa cakes hot, garnished with extra parsley or a dollop of yogurt sauce, if desired.

Nutrition Facts

Serving size	1207.2 grams (1207.2g)

Amount per serving	% Daily Value*
Calories	1403

Total Fat 60.10g	77%
Saturated Fat 12.60g	63%
Polyunsaturated Fat 2.80g
Cholesterol 394mg	131%
Sodium 4999mg	217%
Total Carbohydrate 162.60g	59%
Dietary Fiber 7.60g	27%
Total Sugars 21.10g
Protein 55.80g	112%

Vitamin D 82IU	410%
Calcium 449mg	35%
Iron 11mg	61%
Potassium 1032mg	22%

*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: 38.2%

Protein: 15.8%

Carbs: 46.0%