by Olena

Quinoa Cakes

by Olena

5 from 3 reviews

Quinoa Cakes Recipe with sun-dried tomato and feta cheese, crispy on the outside, soft and moist inside quinoa patties. | ifoodreal.com

I love quinoa in any shape or form, even in slow cooker breakfast quinoa and quinoa granola bars. Quinoa makes amazing quinoa falafelquinoa bread recipe and quinoa granola. It is (relatively) 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 for brown rice. Quinoa can be pricey if bought in small packages. That’s why I always buy a huge bag at Costco (=> my healthy Costco shopping list).

Making quinoa cakes has been on my mind for some time. I love making cauliflower and baked zucchini fritters, particularly in summer, so I wanted to experiment with quinoa cakes. 

Quinoa Cakes Recipe with sun-dried tomato and feta cheese, crispy on the outside, soft and moist inside quinoa patties. | ifoodreal.com

This quinoa patties 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. Quinoa cakes can be a side dish or snack-on-the go. Just grab from the fridge and go, I’m serious.

Quinoa Cakes Recipe with sun-dried tomato and feta cheese, crispy on the outside, soft and moist inside quinoa patties. | ifoodreal.com

I used full fat feta cheese as I do with all dairy nowadays. To bind quinoa cakes 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.

Quinoa Cakes Recipe with sun-dried tomato and feta cheese, crispy on the outside, soft and moist inside quinoa patties. | ifoodreal.com

Almond meal, chickpea/quinoa or whole wheat flour would be great substitute for cornmeal. I wanted to make quinoa cakes without breadcrumbs, I loved the coarse texture that cornmeal adds to them. It doesn’t turn cakes into pancakes like texture. Mixture came out not extremely delicate but it helps to be gentle with it. Therefore, I scooped 1/4 measuring cup, 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!

Quinoa Cakes Recipe with sun-dried tomato and feta cheese, crispy on the outside, soft and moist inside quinoa patties. | ifoodreal.com

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Quinoa Cakes

5 from 3 reviews

Quinoa Cakes Recipe with sun-dried tomato and feta cheese, crispy on the outside, soft and moist inside quinoa patties.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 14 servings 1x
Scale

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, finely chopped
  • 1/4 cup basil, finely chopped
  • 1/4 tsp + a pinch salt
  • Ground black pepper, to taste
  • Cooking spray (I use Misto)

Instructions

  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.

Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.

Make Ahead: Do Step 1 and 2, cover mixture tightly with plastic wrap and refrigerate for up to 48 hours. Proceed with Step 3 when ready to cook.

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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

19 comments on “Quinoa Cakes

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    1. Oh my… Maybe flax egg but I have no idea. Maybe it will work. Melting cheese like mozzarella? You would have to experiment on your own. Depends how much you want these. 🙂

  1. Do you think these could be baked instead? If so, at what temperature and for how long? These look great but I tend to avoid almost any recipe that involves standing at the stove and pan frying things in batches.

  2. These are delicious! I added chickpeas for a little extra protein! I also used whole wheat flour instead of almond flour and thyme instead of basil because I did not have the suggested ingredients. They turned out great!! Thank you for all of your amazing recipes! I am obsessed.

  3. I tried this recipe and for some reason, my cakes didn’t stick together. I couldn’t even form them into patties. So I just gave up and cooked it as one big omelette. Turned out quite tasty, but obviously looked completely different lol. Any ideas or suggestions, olena? The only thing I did that was different from the recipe was add a third whole egg instead or adding just the whites. Was that the culprit?

    1. Hmmm, I wonder if you are saying you cooked the cakes as an omelette if you had too many eggs and the mixture was too runny. Maybe with egg whites the mixture is drier than with another egg. I honestly don’t know. The recipe also says to scoop the mixture with a measuring 1/4 cup and press gently to pack. This step will make it easier to form the cakes. Did you try that?

      1. No but I will:) I didn’t tell my hubby about the fail and he thought it was supposed to look like that. He said it was delish lol.

        1. I used coconut flour, which may or may not be why I couldn’t get these to hold together like cakes. Nonetheless, the flavor – not a neutral one!! – was incredible. My husband is very rarely so insistent that we have a dish again.

    2. I used another whole egg instead, and mine didn’t stick!! I didn’t think the yolk could be the reason… but maybe? I did do the 1/4 measure thing. Sort of.

      1. The yolk definitely wasn’t the reason. I think it’s coconut flour. I honestly have never used coconut flour in making patties. I know oats, regular flour or cornmeal work well. Coconut in any batter is crumbly and super “thirsty”.

    1. 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.:)

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