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Ovo-Vegetarian Quinoa Cakes Recipe

Quick, Easy Delicious Quinoa Recipe Made with Cooked Quinoa

Quinoa Cakes

Quinoa Cakes Recipe from food blogger Michael Natkin's Herbivoracious cookbook - one of my favorite new recipes using quinoa.

Quinoa cakes come together quickly, especially if you have cooked quinoa on hand. Replace the eggs with silken tofu for a vegan version.

Try these quinoa cakes with Natkin's Tomato Jam with Rosemary & Saffron. I bet they'll become one of your favorite quinoa recipes as well! - Sarah Kingsbury

Total prep & cook time: 45 minutes

8 cakes

Nutrition Data, 67g Serving: 94 cal, 10g carb, 4g fat, 175mg sodium, 2g fiber, 4g protein, 0g Sugars, good source Protein, Phosphorus, Manganese and Selenium. Estimated glycemic load 5

Ingredients:

  • 1 cup uncooked quinoa (or 2 cups cooked and cooled)
  • 2 cups water (if cooking quinoa)
  • 1/2 tsp. kosher salt
  • 2 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano or leaves from a couple stems fresh oregano, minced
  • 2 or 3 large eggs, lightly beaten
  • Vegetable oil
  • Flaky sea salt (such as Maldon)
  • Freshly ground black pepper
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Directions:

  1. If using uncooked quinoa, rinse the grain twice in cold water, then drain in a fine-mesh strainer.
  2. In a pot or ricer cooker, combine the quinoa with 2 cups of water.
  3. If using a pot bring to a boil, reduce the heat to low, cover, and cook until the water is absorbed, 15 to 18 minutes.
  4. If using a rice cooker, simply use the regular white rice cycle.
  5. Allow the quinoa to cool. If you are in a hurry, spread the quinoa in a large, shallow dish and place, uncovered, in the refrigerator.
  6. Combine the cooled quinoa, salt, paprika, cumin, oregano, and 2 eggs.
  7. You should have a “dough” that will form a moist ball. If the mixture is still dry and fluffy, add another egg.
  8. Heat your largest skillet or, better yet, a flat griddle pan over medium-high heat. Lightly oil the skillet or griddle pan.
  9. Form 1/4 cup of the quinoa mixture into a ball. Place it in the skillet and use a spatula to flatten it into a pancake about 1/4-inch thick.
  10. Repeat to make 7 more pancakes, working in batches as necessary.
  11. Cook the quinoa cakes until golden brown on one side, 2 to 3 minutes, then flip and brown the other side, about 2 minutes more.
  12. Remove from the pan and season with flaky sea salt and pepper. Serve immediately.
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Recipe Tips:

Measure the quinoa after it cooks, I ended up having to use the extra egg and having enough dough for 12 cakes. I suspect my quinoa cooked up to be closer to 3 cups.

The dough should hold together really well, if it doesn't, add the extra egg.

Don't be afraid of heat. My quinoa cakes took a lot longer than 2 to 3 minutes per side. I suspect that I could have turned the heat up even higher than I did.

Vegan Option: We haven't tested the recipe without eggs, but think that the quinoa cakes would need silken tofu or chickpea flour to glue them together.

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