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Scrumptious gluten free quinoa cakes with sun kissed tomatoes, salty feta cheese and fresh herbs.

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I love quinoa in any shape or form. Well, except in breakfast cereal and bars (do you have good recipe?! Please share). Quinoa makes amazing side dish, salad or a casserole (my favourite). It is new superfood and for a good reason – full of protein, complex carbs and high in soluble fiber. And it cooks in 12 minutes versus 45 minutes like brown rice does. Quinoa can be pricey if bought in small packages. That’s why I always buy TruRoots 4lb bag of quinoa at Costco.

Making quinoa cakes has been on my mind for some time. I love making cauliflower or zucchini fritters, particularly in summer, so I wanted to experiment with quinoa cakes. I knew kids wouldn’t eat this dish, so I really was free to choose my flavours. I always have feta cheese and sun-dried tomatoes on hand.

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This recipe would be perfect to use up leftover quinoa. Sometimes, I cook quinoa in a big batch to last for a week and then am left with some. You could also freeze cooked quinoa in batches.

What you need to know about this recipe? Well, not much. Can’t go wrong with crispy outside, moist inside, full of caramelized sun-dried tomatoes, salty feta cheese and fresh herbs. What not to like?! Oh, kids. Quinoa cakes can be a side dish or snack-on-the go. Just grab from the fridge and go, I’m serious.

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I used full fat feta cheese as I do with almost all dairy. But it’s up to you. The sun-dried tomatoes I have is a jar of delicious organic tomatoes packed in olive oil and herbs. It contains a lot of oil and if I wasn’t on a quest to see my abs this summer, I honestly would love to add all of that goodness to these quinoa cakes. Sigh. Instead, I rinsed and drained them. It’s up to you, just note that nutritional info will change.

To bind the quinoa patties together I used 2 eggs, 1/4 cup egg whites and a bit of cornmeal. Use what you have. You could use all egg whites or all eggs. I had only 1/4 cup egg whites on hand, otherwise I would have used 1/2 cup. Again, my abs, otherwise nothing is wrong with egg yolks at all. In fact, they contain all of the nutrients found in an egg.

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Almond meal, chickpea/quinoa flour would be a great substitute for cornmeal. I wanted to keep the cakes gluten free and love the coarse texture that cornmeal adds to them. It doesn’t turn the cakes into pancakes like texture. You could definitely use flour as well.

The mixture came out not extremely delicate but it helps to be gentle with it. Therefore, I scooped 1/4 measuring cup of mixture, gently pressed it into the cup and then transferred onto preheated skillet. Press the cake gently with spatula to help bind and then cook until nice golden crust appears on both sides. Pretty simple. Enjoy!

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Sun-dried Tomato and Feta Quinoa Cakes

Sun-dried Tomato and Feta Quinoa Cakes

Ingredients

  • 1 cup dry or 3 cups cooked quinoa
  • 2 cups water (for cooking quinoa)
  • 2 eggs
  • 1/4 cup egg whites
  • 1/2 cup sun-dried tomatoes, packed in oil or water (drained)
  • 1/3 cup feta cheese, crumbled
  • 3 tbsp cornmeal or almond flour
  • 1/2 cup parsley, minced
  • 1/4 cup basil, minced
  • 1 tsp ground black pepper
  • 1/4 tsp salt + a pinch
  • Cooking spray (I use Misto)

Directions

  1. In a small pot, add quinoa, water and a pinch of salt. Cover, bring to a boil on high, reduce heat to low and cook for 10 mins. Remove from heat and let stand covered for 5 minutes. Fluff with fork and set aside.
  2. In a large mixing bowl, combine eggs with egg whites and whisk for 30 seconds. Add quinoa, sun-dried tomatoes*, feta cheese, cornmeal, parsley, basil, black pepper, 1/4 tsp salt and stir to combine.
  3. Preheat large skillet on medium heat and spray with cooking spray. Scoop the mixture with a measuring 1/4 cup and press gently to pack. This step will make it easier to form the cakes. Place on a skillet, press slightly with spatula and cook for 5 - 6 minutes or until golden brown. Flip carefully and cook for another 5 minutes. Repeat this step with remaining mixture. Serve hot.
  4. Storage Instructions: Refrigerate covered for up to 3 - 4 days. Freeze in an airtight container for up to 2 months.

Notes

* I used Kirkland sun-dried tomatoes packed in oil. To get rid of extra oil, I rinsed and drained them. It's up to you.

http://ifoodreal.com/sun-dried-tomato-and-feta-quinoa-cakes/

Nutritional Info

Servings Per Recipe: 14

Amount Per Serving = 1 cake:
Calories: 90.8
Total Fat: 2.5 g
Cholesterol: 30.5 mg
Sodium: 145.2 mg
Total Carbs: 13.1 g
Dietary Fiber: 1.5 g
Protein: 4.3 g
WW Points+: 2

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5 Responses to “Sun-dried Tomato and Feta Quinoa Cakes”

  1. Chrissy

    I’ve tried three of your recipes within two days and I love them all! So happy I found your site!!!

    Reply
    • Olena

      Wow, ifoodreal kitchen in full swing. So glad and thank you for letting me know! Good to know after 2 failed recipes in my kitchen today. Will keep cooking.:)

      Reply

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