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Lunch/Dinners

Quinoa Cakes

TIME

30 min

DIFFICULTY

Easy

SERVINGS

2

CALORIES

835 kcal

CARBS

43 g

PROTEIN

14 g

FAT

69 g

Z Quinoa Cakes

About this recipe

Quinoa has been cultivated for millennia in the Andes. In Bolivia’s southern Altiplano, native Quinoa Real cultivars of the Salares ecotype grow in the Intersalar region near Salar de Uyuni, the world’s largest salt flat. These crisp, modern quinoa cakes pair this Andean heritage grain with eggs and chimichurri.

WHY YOU’LL LOVE IT

Crispy edges and tender quinoa make every cake satisfying Chimichurri brings fresh herbs, garlic, and a bright tang Serve them as a vegetarian main or make smaller cakes to share

Ingredients

  • 1 cup cooked quinoa (about 185 g)
  • 2 large eggs (about 100 g without shells)
  • ¼ cup whole-wheat flour (about 30 g; the source specifies whole-wheat)
  • 1 cup chimichurri (about 240 ml; Bite of Hope variation replacing the source’s pesto)
  • ½ tsp salt (about 3 g), plus more to taste
  • Black pepper, to taste
  • 1 tbsp olive oil (15 ml), for the pan; add more as needed
  • Fresh basil, optional, for garnish

Preparation

Preparation — CODE

  1. In a large bowl, mix the cooked quinoa, eggs, flour, chimichurri, and ½ teaspoon salt until evenly combined. Season with black pepper to taste.
  2. With slightly wet hands, shape the mixture into about 10 cakes.
  3. Heat a thin layer of olive oil in a large skillet over medium-low heat. Cook the cakes in batches until golden on both sides and hot throughout, about 10–12 minutes total per batch. Add a little more oil if the pan becomes dry.
  4. Serve warm, with fresh basil if desired.

Tips

  • Use cooked, cooled quinoa so the mixture is not too wet.
  • If the cakes are too loose to shape, mix in a little more flour; if they feel fragile, chill them briefly before frying.
  • Let the first side brown before turning, then flip gently with a thin spatula.

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