Published on June 2, 2016

Quinoa cakes

These golden-brown quinoa cakes are packed with nutrients and protein and are excellent served hot or at room temperature.

These golden-brown cakes are packed with nutrients and protein. Serve with a side salad or make smaller cakes for an appetizer.

Ingredients (Serves 14)

  • 3 sweet potatoes, peeled and cut into spears
  • 1 cup uncooked quinoa
  • 2 eggs
  • 3 cloves garlic, minced
  • 6 ounces Gruyere or Parmesan cheese, shredded
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive oil

Directions

Heat oven to 375 F. Place the potatoes on a greased baking sheet. Bake for 45 minutes or until potatoes are completely soft. Meanwhile, cook quinoa according to package directions; set aside to cool.

In a large bowl, combine cooked potatoes, cooked quinoa, eggs, garlic, cheese, parsley, salt, pepper and nutmeg.

Heat 1 tablespoon of olive oil in a large saucepan. Form half of the quinoa mixture into 1/4-cup patties and place in the pan; cook until cakes are golden brown. Place cooked patties on a baking sheet. Repeat process with remaining oil and quinoa mixture. Bake cakes in the oven for 5 minutes to ensure they are heated through.