Fall Flavor Quinoa Cakes

I’ve been indulging in a lot of comfort food lately because it is what I crave when life throws me curveballs. I stress eat for sure. Now that things are beginning to look up again and settle down it was time to get back on track with better eating and more activity. I didn’t want to sacrifice flavor or satisfaction though. These fall flavor quinoa cakes fit the bill perfectly. They are vegetarian and low gluten using quinoa flour with lots of carrot and apple mixed in for nutrition. I also love how easy they are to whip up!

To make prep easier, I used organic bagged shredded carrots and blitzed all of it with my apples, cheese and aromatics in my food processor. It was finely processed but still had some texture.
When I combined that with my tender, cooked quinoa, quinoa flour, seasoning and my wet ingredients I had a gorgeous batter on my hands. Lots of cumin and warm spices helped balance out the sweetness of the apples, carrots and the apple cider in my wet ingredients. The cheese I used was also a lovely smokey gouda.
The batter was enough to make 24 fall flavor quinoa cakes, so I filled up two muffin tins with that batter. It took 25-30 minutes for them to bake to perfection.

Oh my goodness, these babies were exactly the healthy but still yummy grab and go lunch I was needing in my life. They make a great snack too, or side. Marc and I even love them for a light dinner. Hope you all enjoy them too! xoxo

Fall Flavor Quinoa Cakes
Fall Flavor Quinoa Cakes
4 from 1 vote
Fall Flavor Quinoa Cakes
Fall Flavor Quinoa Cakes
Prep Time
Cook Time
Total Time

These are such flavorful, healthy and wonderful fall flavor quinoa cakes loaded with carrots, apples and lots of seasoning!

Course: Main Course, Side Dish
Keyword: Quinoa, Quinoa Cakes
Servings: 24cakes
Calories: 307kcal
Author: Jeanie and Lulu's Kitchen
  • 2cupsvegetable stock
  • 1cupuncooked quinoa
  • 10ouncesshredded carrotsI just used bagged shredded carrot to save time
  • 2wholeapplescored and roughly chopped
  • 2clovesgarlic
  • 1/2an onionquartered
  • 1tablespoonfresh sage
  • 4ouncessmoked goudaquartered
  • 3cupsquinoa flour
  • 2pinchessalt
  • 2pinchesblack pepper
  • 1teaspooncumin
  • 1/2teaspoonpumpkin pie spice
  • 1cupolive oil
  • 1/2cupmilk
  • 1/2cupapple cider
  • 1wholeegg
  1. Pre-heat the oven to 350 and take two 12 well muffin tins and line them with paper liners. Then cook the quinoa. Bring the stock to a low boil in a medium saucepan. Then stir in the quinoa and cover it with the lid. Turn the heat to low and let it cook until tender for about 12-15 minutes. When it is done, fluff it up with a fork and set it aside to cool a little. While the quinoa is cooking and cooling, combine the shredded carrot, apples, garlic, onion, sage and smoked gouda in the bowl of a food processor and pulse it all together. It should be fine but still have some texture to it. Transfer that to a large mixing bowl and add the flour, salt, pepper, cumin and pumpkin pie spice. Stir in the cooled quinoa next.

  2. Whisk the olive oil, milk, apple cider and egg together in another small bowl and then pour those wet ingredients into the mixing bowl with the rest of it. Stir it all together thoroughly until you have a lovely batter. Fill each lined muffin well to the top using a heaping 1/4 cup as an approximation. Gently press the batter firmly into each liner so that it is solid and even. Bake them for 25-30 minutes until completely baked through and just starting to crisp up around the edges. Let them cool for 10 minutes or so, then serve immediately! They make great leftovers too for a grab and go lunch or snack. 

Nutrition Facts
Fall Flavor Quinoa Cakes
Amount Per Serving (2 quinoa cakes)
Calories 307Calories from Fat 196
% Daily Value*
Fat 21.8g34%
Saturated Fat 5.1g32%
Cholesterol 23mg8%
Sodium 271mg12%
Potassium 233mg7%
Carbohydrates 24.3g8%
Fiber 3.2g13%
Sugar 7.2g8%
Protein 6.6g13%
Calcium 80mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Fall Flavor Quinoa Cakes
Fall Flavor Quinoa Cakes

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