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June 14th, 2012 1 Comment

Quinoa Cakes


I made these quinoa cakes 3 times last week!  Healthy, hearty, and delicious by everyone’s standards.  Make these instead of a potatoes for your next bbq or even breakfast.

The recipe is from my new cookbook, Super Natural Every Day by Heidi Swanson.  (You can also find the recipe on Epicurious here.)  All of her recipes are vegetarian but look to be so rich with a variety of flavors I wouldn’t normally put together.

Quinoa Cakes

Makes enough for 12 cakes.  Store the unused uncooked mix for for up to 5 days in the fridge.


  • 2 1/2 cups cooked quinoa
  • 4 large eggs
  • 1/2 teaspoon fine grain sea salt
  • 1/3 cup finely chopped chives
  • 1 yellow or white onion finely chopped
  • 1/3 cup fresh grated parmesan  or Gruyere cheese
  • 3 cloves garlic finely chopped
  • 1 cup bread crumbs (I used organic gluten free made from rice)
  • Water, if needed
  • 1 Tbspn Extra Virgin Olive Oil
Optional: Any veggies you have available.  Finely chopped.


1.  Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

2.  At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

3.  Heat the oil in a large, heavy skillet over medium-low heat, add 4- 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.

4.  Remove from the skillet and cool on a wire rack while you cook the remaining patties.

MR Note: I went for a wetter patty so they would be moist inside.  When I initially put them in the pan, they looked like they were going to fall apart.  A couple minutes in, I flattened them with the spatula to get more browning and the cake formed back into one piece.  You really can’t mess these up.  The more burned the better in my opinion :)


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  • Jen

    Ha! I was flipping through her cookbook over the weekend and made these on Sunday. I have eaten them all week. They are my new favorite thing- so delicious!

    Try flash freezing for easier consumption during the week. I can’t wait to make another batch this weekend.

    Hope all is well!