Meatless Monday Recipe: Savory Quinoa Cakes

Happy Monday!  Are you tired of eating the same ol’ same ol’?  I sure am!  I’ve been in the kitchen this afternoon trying to whip up something different, and I came up with these Savory Quinoa Cakes that I’m sure you are going to love.  I know I did!

Savory Quinoa Cakes

I wish you could smell them too 🙂

These are a great Meatless Monday recipe idea for lunch or a light dinner.  Have you ever wondered what to do with leftover quinoa?  I had some leftover cooked quinoa in the fridge, which was perfect for this recipe.  If you don’t have any quinoa leftovers, then first you’ll need to make some and let it cool to room temp.  Once that’s done, you are ready to go!

Ingredients

  • 2 cups cooked quinoa, at room temperature
  • 4 liquid egg whites (I use 3/4 cup of Cage Free 100% liquid egg whites)
  • 1/2 teaspoon sea salt
  • 1/3 cup cilantro
  • 1/3 cup Parmesan cheese
  • 3 cloves garlic, chopped
  • 1 medium carrot, chopped
  • 1 cup almond flour
  • 1/2 teaspoon garlic power
  • 1/2 teaspoon Italian seasoning
  • 1 dash pepper
  • 1 tablespoon extra-virgin olive oil (for cooking)

 

Preparation

Combine the quinoa, egg whites, and salt in a medium-sized bowl. Put the garlic and carrot in a food processor until finely chopped.  Add to the bowl with quinoa and other ingredients.  Stir in the cilantro and parmesan cheese.

In a small bowl, add the almond meal and season with the garlic powder, pepper, and Italian seasoning.

Add one third of the seasoned almond meal at a time to the quinoa mixture, mixing well after each addition.

You should have enough mixture that can be formed into twelve 1-inch thick cakes or patties.

Savory Quinoa Cake Prep

If the mixture seems dry, you can add a little water to moisten.  I used almond flour instead of breadcrumbs to make sure this was gluten-free.  You shouldn’t need to add water if you followed the above exactly.

Heat half of the olive oil in a large skillet over medium-low heat and add 6 of the quinoa cakes.  Cover and cook for 7 – 10 minutes until the bottoms browned, taking care not to burn the bottoms.  Flip the cakes and cook the other side for 7 – 10 minutes. Remove from skillet and cool.  Repeat with the second batch.  Serve and enjoy!

Nutrition information (from Wellness Science): Calories 113.0, Total Fat 6.9 g, Saturated Fat 0.9 g, Cholesterol 1.8 mg, Sodium 168.6 mg, Potassium 51.6 mg, Total Carbohydrate 8.2 g, Dietary Fiber 1.7 g, Sugars 0.6 g, Protein 5.7 g

Savory Quinoa Cakes

These are great alone, with a few slices of fresh avocado, and amazing with a side of my favorite Easy Guacamole.

Let me know how you liked these in the comments below!  They make fun little finger foods that even the kiddos would enjoy.

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Other recipes you might like:

Meatless Monday Spicy Veggie Frittata | The Wellness Scientist

Meatless Monday Spicy Veggie Frittata | The Wellness Scientist

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

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