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Quinoa Cakes

Orange Icon  Quinoa Cakes

Orange Icon  Quinoa Cakes

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Submitted by: Coach Taryn

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 6

From Super Natural Everyday by Heidi Swanson

  • 2 1/2 c. quinoa, cooked, organic
  • 4 egg, omega-3, cage-free, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/3 c. chives, fresh, organic
  • 1 onion, yellow, organic
  • 1/3 c. cheese, parmesan, raw, organic
  • 3 garlic, fresh, organic
  • 1 c. breadcrumbs, made from sprouted whole-grain bread, organic
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives (finely chopped), onion (finely chopped), cheese (grated), and garlic (finely chopped). Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a a very moist mixture you can easily form into twelve 1-inch thick patties. If your mixture is too dry, add some water or more beaten egg. If your mixture is too wet, add some more breadcrumbs.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

This recipe makes 12 cakes - I would eat 2 for a serving. One serving (2 cakes) is equal to 1.5 carbs and 1 protein.