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Quinoa Cakes
Recipe

13 INGREDIENTS • 10 STEPS • 55MINS

Quinoa Cakes

4.5
2 ratings
These quinoa cakes are the perfect solution to eating healthier without sacrificing flavor! They are packed with flavor that satisfies just like comfort food! Best of all, they are so simple to make.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
These quinoa cakes are the perfect solution to eating healthier without sacrificing flavor! They are packed with flavor that satisfies just like comfort food! Best of all, they are so simple to make.
55MINS
Total Time
$0.79
Cost Per Serving
Ingredients
Servings
12
US / Metric
Vegetable Stock
1 cup
Vegetable Stock
Quinoa
1/2 cup
Quinoa
Oat Flour
1 1/2 cups
Oat Flour
Egg
1
Egg
Milk
1/2 cup
Milk
Olive Oil
1/2 cup
Olive Oil
Worcestershire Sauce
1 dash
Worcestershire Sauce
Salt
1 pinch
Salt
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Ground Cumin
1 pinch
Ground Cumin
Celery
1 stalk
Celery, diced
Cremini Mushroom
1 cup
Cremini Mushroom, finely chopped
Fresh Baby Spinach
1/2 cup
Fresh Baby Spinach, finely chopped
Nutrition Per Serving
VIEW ALL
Calories
212
Fat
12.0 g
Protein
5.4 g
Carbs
21.7 g
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Quinoa Cakes
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C) and line a 12 well muffin tin with paper liners.
step 2
In a small pot, bring the Vegetable Stock (1 cup) to a low boil.
step 3
Stir in the Quinoa (1/2 cup). Cover the pot and let it simmer on medium low for 12 minutes, until the quinoa is tender. You should see little tendrils coming out of it. Fluff it up using a fork and then let it cool completely off of the heat.
step 4
Whisk the Egg (1), Milk (1/2 cup), and Olive Oil (1/2 cup) together in another bowl for the wet ingredients.
step 4 Whisk the Egg (1), Milk (1/2 cup), and Olive Oil (1/2 cup) together in another bowl for the wet ingredients.
step 5
When the quinoa has cooled, add it to the bowl of Oat Flour (1 1/2 cups).
step 5 When the quinoa has cooled, add it to the bowl of Oat Flour (1 1/2 cups).
step 6
Add the Worcestershire Sauce (1 dash), Salt (1 pinch), Crushed Red Pepper Flakes (1 pinch), and Ground Cumin (1 pinch) to the bowl with the quinoa. Whisk it all together.
step 7
Pour in the wet ingredients and stir it all together well until it is a uniform batter. Fold in the Celery (1 stalk), Cremini Mushroom (1 cup), and Fresh Baby Spinach (1/2 cup) to finish it up.
step 8
Scoop a 1/4 cup of batter into each well of the prepared muffin tin.
step 8 Scoop a 1/4 cup of batter into each well of the prepared muffin tin.
step 9
Bake the cakes for 20-25 minutes. They should be slightly crisp and golden on top and around the edges but still tender in the middle.
step 10
Let them cool when they are done, then serve!
step 10 Let them cool when they are done, then serve!
Tags
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Appetizers
Lunch
Snack
Healthy
Shellfish-Free
Vegetarian
Side Dish
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