Quinoa Cakes


I have to be honest.  My main reasons for eating quinoa are for the health benefits and the sense of fullness it gives me, not necessarily the taste.  I’ve tried it in pilafs, casseroles, baked goods, salads, you name it and while it is not horrible tasting, I am just never wowed by the flavor of a dish with quinoa in it.  Until I met these quinoa cakes.

About a year ago I had some leftover cooked quinoa in the fridge so I decided to throw a bunch of ingredients with it and fry them on the stove into “cakes”.  I typically do this with leftover rice so thought I would give it a try.  The taste was shockingly good but the texture wasn’t perfect, they fell apart on me while cooking them.  After a few other attempts and some changes in the ingredients and process they are just what i was hoping for.  Nutty, cheesy, crunchy on the outside gooey on the inside wonderfulness.  They contain an insane amount of protein, magnesium, iron, fiber and vitamins and are the perfect meal in one little cake. Your kids will love them dipped in anything…we prefer a dolop of sour cream and salsa right on top.

One last note….my freezer is never without these.  I make a batch, freeze them and pull a few out for quick lunches.  They reheat wonderfully in the oven or microwave.

Quinoa Cakes 


3 Cups Cooked Quinoa, cooled

1 Cup Oats

1 Cup Shredded Cheddar Cheese

2 Cups Fresh Spinach Leaves, chopped

1/3 Cup Cooked Corn Kernels

5 Eggs, lightly beaten

2 Teaspoons Onion Powder

1 1/2 Teaspoon Baking Powder

1 Teaspoon Salt

1/2 Teaspoon Pepper


Preheat oven to 400 and grease a baking sheet with butter or oil.  Combine all ingredients in a large bowl and use your hands to mix well.  Form mixture into patties using either 1/4 cup or 1/3 cup measuring spoon so that they are all about the same size.  Place cakes on greased baking sheet about 2 inches apart.  Bake for 15-20 minutes or until bottoms turn golden.  Flip over and bake the other sides for 5 additional minutes.  Makes 10-12 cakes.

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