Vegan, gluten-free, nut-free, refined sugar-free, soy-free

Crispy Quinoa Cakes with label

These crispy quinoa cakes are packed with arugula, sun-dried tomatoes, sweet potatoes, shallots and sunflower seeds.  Delicious!  My husband says he loves them over salmon cakes.  And they actually stay together very well.

They pair well over an arugula salad with avocado and roasted sweet potatoes and drizzled with tahini sauce or lemon-tahini dressing.  These cakes are also wonderful served on their own or as a side dish.  Recipe inspired by OhSheGlows.com.

Servings: makes a dozen patties

Crispy Quinoa Cakes

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Crispy Quinoa Cakes


  • Author: Eating by Elaine
  • Prep Time: 20 mins
  • Cook Time: 23 mins
  • Total Time: 43 mins
  • Yield: 12 cakes 1x

Description

These crispy quinoa cakes are packed with arugula, sun-dried tomatoes, sweet potatoes, shallots and sunflower seeds. They pair well over an arugula salad with avocado and roasted sweet potatoes and drizzled with tahini sauce or lemon-tahini dressing. These cakes are also wonderful served on their own or as a side dish. Recipe inspired by OhSheGlows.com.


Scale

Ingredients

  • 1 1/2 cups cooked quinoa (see my post on How to Make Perfectly Cooked Quinoa)
  • 2 tablespoons ground flax + 6 tablespoons water
  • 1 cup arugula (pulsed until fine in food processor)
  • 1/2 cup gluten-free rolled oats (ground into a fine flour with a food processor)
  • 1/2 cup sweet potato (finely grated using the pulse feature on a food processor)
  • 1/4 cup oil-packed sun-dried tomatoes (finely chopped using the pulse feature on a food processor)
  • 1/4 cup sunflower seeds (roasted & salted)
  • 3 tablespoons finely diced shallot
  • 1 clove garlic, minced
  • 1 tablespoon runny tahini paste
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 teaspoon fine grain sea salt
  • 3 tablespoons brown rice flour or regular all-purpose flour
  • pinch of red pepper flakes

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper
  2. Mix the ground flaxseed and water in a small bowl and set aside for 5 minutes or so to thicken.
  3. Combine and stir all ingredients in a large bowl.
  4. Shape into 1/4-cup patties by packing into a measuring cup tightly before placing on the baking sheet.
  5. Bake for 15 minutes, then carefully flip cakes, and bake for another 5-8 until golden and firm.
  6. Cool for 5 minutes on the sheet and then enjoy!

  • Category: Vegan, gluten-free, nut-free, refined sugar-free, soy-free