Quinoa Cakes.

I have an odd relationship with quinoa. I love it out of principle because it’s filling, nutritious, and gluten-free, but I don’t always dig the flavor and texture. To make things worse, my family is definitely not on the quinoa fun train. This recipe made a few converts! I had read somewhere you can make quinoa cakes, so I researched it and thought I’d try it out. These cakes pack a protein and flavor punch! The texture was to die for. We ate them dipped in your average condiments (mustard was the best!), but I bet these would be bangin’ on a bed of spinach or with a fried egg and salsa on top. Go on, I dare you…give these babies a try!


1 1/2 c water

1 c red quinoa

1 small white onion, finely diced

2 eggs

3/4-1 c ground oats

Zest of one lemon

1 tsp sea salt

Oil for frying


Rinse quinoa* and place in a saucepan with the 1 1/2 c water. Bring to a boil; reduce heat and simmer until water is absorbed. Remove from heat and dump into a medium bowl. Allow to cool. Add onion, eggs, zest, and salt and combine well with a fork. Sprinkle in 3/4 c ground oats and stir, adding more if necessary. In a large skillet, heat 1 tbsp oil over medium-high heat. Place large spoonfuls of quinoa mixture in hot oil and flatten with a spatula. Flip when lightly browned and continue cooking until crunchy-brown on both sides. Serve immediately over salad or with your favorite dips.

*If you don’t have a mesh strainer, line the bottom of a regular colander with a coffee filter and gently run water over quinoa.


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