Quinoa Cakes

A good friend turned me on to quinoa about two years back and I will often make it as an alternative to rice, but I’ve been looking to mix it up a little. After seeing some recipes for quinoa bites floating around Pinterest, I came up with the idea for these cakes.

Ideally, I would recommend using the standard white or yellow quinoa – it would probably be a little easier to tell the doneness when cooking – however I had red on hand so that’s what I used. I would discourage using black quinoa as it would be even harder to tell when they were done. The red quinoa looked a little bit like hamburger patties once they were cooked up.

Quinoa Cakes

  • 1 cup quinoa, uncooked
  • 3 eggs, beaten
  • 1/2 tsp salt
  • 3-5 scallions, finely chopped
  • 1/2 cup cheddar cheese, grated
  • 3 cloves garlic, grated
  • 1/2 cup breadcrumbs (I used “Italian style”)

Prepare the quinoa per the package directions. When it cooks up, you should have just over two cups in quinoa. Let it come down to room temperature before mixing the ingredients.

Once cooled, put the quinoa in a large mixing bowl. Add the remaining ingredients and mix thoroughly. If it’s too wet, add more breadcrumbs or, if it’s too dry, add water.

Heat some vegetable oil in a skillet over medium high heat. Form the quinoa into patties – very similar to forming ground beef patties for hamburgers – and place them into the skillet. After roughly 7 minutes, flip and cook for 7 minutes on the other side. The cakes should flip very easily, if they don’t budge, wait a few more seconds.

I chose to serve the quinoa alongside some sautéed spinach and Ellie Krieger’s pork tenderloin with seasoned rub – a dry pork rub made up of 1 tsp each per pound of: garlic powder, oregano, cumin, coriander, thyme, and salt.

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