Ovo-Vegetarian Quinoa Cakes Recipe
Quick, Easy Delicious Quinoa Recipe Made with Cooked Quinoa
Quinoa Cakes Recipe from food blogger Michael Natkin's Herbivoracious cookbook - one of my favorite new recipes using quinoa.
Quinoa cakes come together quickly, especially if you have cooked quinoa on hand. Replace the eggs with silken tofu for a vegan version.
Try these quinoa cakes with Natkin's Tomato Jam with Rosemary & Saffron. I bet they'll become one of your favorite quinoa recipes as well! - Sarah Kingsbury
Total prep & cook time: 45 minutes
8 cakes
Nutrition Data, 67g Serving: 94 cal, 10g carb, 4g fat, 175mg sodium, 2g fiber, 4g protein, 0g Sugars, good source Protein, Phosphorus, Manganese and Selenium. Estimated glycemic load 5
Ingredients:
- 1 cup uncooked quinoa (or 2 cups cooked and cooled)
- 2 cups water (if cooking quinoa)
- 1/2 tsp. kosher salt
- 2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano or leaves from a couple stems fresh oregano, minced
- 2 or 3 large eggs, lightly beaten
- Vegetable oil
- Flaky sea salt (such as Maldon)
- Freshly ground black pepper
Directions:
- If using uncooked quinoa, rinse the grain twice in cold water, then drain in a fine-mesh strainer.
- In a pot or ricer cooker, combine the quinoa with 2 cups of water.
- If using a pot bring to a boil, reduce the heat to low, cover, and cook until the water is absorbed, 15 to 18 minutes.
- If using a rice cooker, simply use the regular white rice cycle.
- Allow the quinoa to cool. If you are in a hurry, spread the quinoa in a large, shallow dish and place, uncovered, in the refrigerator.
- Combine the cooled quinoa, salt, paprika, cumin, oregano, and 2 eggs.
- You should have a “dough” that will form a moist ball. If the mixture is still dry and fluffy, add another egg.
- Heat your largest skillet or, better yet, a flat griddle pan over medium-high heat. Lightly oil the skillet or griddle pan.
- Form 1/4 cup of the quinoa mixture into a ball. Place it in the skillet and use a spatula to flatten it into a pancake about 1/4-inch thick.
- Repeat to make 7 more pancakes, working in batches as necessary.
- Cook the quinoa cakes until golden brown on one side, 2 to 3 minutes, then flip and brown the other side, about 2 minutes more.
- Remove from the pan and season with flaky sea salt and pepper. Serve immediately.
Recipe Tips:
Measure the quinoa after it cooks, I ended up having to use the extra egg and having enough dough for 12 cakes. I suspect my quinoa cooked up to be closer to 3 cups.
The dough should hold together really well, if it doesn't, add the extra egg.
Don't be afraid of heat. My quinoa cakes took a lot longer than 2 to 3 minutes per side. I suspect that I could have turned the heat up even higher than I did.
Vegan Option: We haven't tested the recipe without eggs, but think that the quinoa cakes would need silken tofu or chickpea flour to glue them together.
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