Quinoa Cakes

November 1, 2013

I had never worked with quinoa before I tried making these quinoa cakes. Now I’m wondering why it’s taken so long for me to get on the train! I’ve been trying to find ways to have my hubby and I eat healthier without sacrificing flavor and quinoa was the perfect solution. I came across the inspiration for this recipe on Pinterest and played with it quite a bit. The results were little packages of huge flavor that satisfied like comfort food! Best of all, they were simple to make. I quickly got my quinoa cooking first. It just cooked in vegetable stock for 12 minutes or so. Then I let it cool.

The prepped veggies for the quinoa cakes.
I used a fantastic mix of celery, cremini mushrooms, and spinach in these delectable quinoa cakes. The veggies gave them so much flavor!
The wet ingredients for the quinoa cakes whisked together.
A mixture of egg, olive oil and milk served as the wet ingredients for the quinoa cakes. It held them together beautifully! I used my largest measuring cup to just measure it all out in one place easily. Doing less dishes is always a good thing!
I stirred my cooled quinoa in with oat flour, Worcestershire sauce and seasoning. Then the wet ingredients and veggies were mixed in to finish up the batter!
I stirred my cooled quinoa in with oat flour, Worcestershire sauce and seasoning. Then the wet ingredients and veggies were mixed in to finish up the batter!
Then I scooped that batter using a 1/4 cup measure into a lined muffin tin to form the quinoa cakes. They just had to bake for 20 to 25 minutes to get gorgeous and golden.
Then I scooped that batter using a 1/4 cup measure into a lined muffin tin to form the quinoa cakes. They just had to bake for 20 to 25 minutes to get gorgeous and golden.
Quinoa Cakes
When they were done, I just let them cool a bit before serving. Oh my goodness, they were so packed with flavor and satisfying! I couldn’t even believe I was eating something healthy since they tasted so decadent. These little quinoa cakes were the whole package and I was so happy. They made the perfect light lunch or snack this week. Enjoy, friends!
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Quinoa Cakes
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Appetizer, Main Course, Side Dish
Servings: 12 quinoa cakes
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 cup vegetable stock
  • 1/2 cup uncooked quinoa
  • 1 stalk celery finely diced
  • 4 ounces cremini mushrooms finely chopped
  • 1/2 cup baby spinach leaves finely chopped
  • 1 1/2 cups oat flour
  • 1 whole egg
  • 1/2 cup milk
  • 1/2 cup olive oil
  • 1 dash worcestershire sauce
  • 1 pinch salt
  • 1 pinch crushed red pepper
  • 1 pinch cumin
Instructions
  1. Pre-heat the oven to 350 and line a 12 well muffin tin with paper liners. In a small pot, bring the stock to a low boil. Then stir in the 1/2 cup of quinoa. 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.
  2. While the quinoa cooks and cools, prep the veggies and set them aside. Then measure the oat flour out into a large mixing bowl and set it aside. Whisk the egg, milk and olive oil together in another bowl for the wet ingredients. When the quinoa is cooled, add it to the bowl of oat flour. Add the Worcestershire sauce, salt, crushed red pepper and cumin and then whisk it all together. Pour in the wet ingredients and stir it all together well until it is a uniform batter. Fold in the chopped veggies to finish it up.
  3. Scoop a 1/4 cup of batter into each well of the prepared muffin tin, then 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. Let them cool for a minute when they are done, then serve immediately! They make a great lunch, snack or side dish!

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