Vegetable Quinoa Cakes

Vegetable Quinoa Cakes

Vegetable Quinoa Cakes
Prep time
Cook time
Total time
Recipe type: Lunch, snacks, dinner, vegetarian
Serves: 10 cakes
  • ½ c quinoa (about 1 cup cooked)
  • 2 eggs
  • ½ chopped red onion
  • ½ red pepper, chopped
  • 6 sundried tomatoes, finely chopped
  • ½ c grated cheese
  • ¼ c grated parmesan cheese
  • 1 t cumin powder
  • 1 t paprika
  • 4 gherkins, finely chopped (optional)
  • 1 t pesto
  • ¼ c fresh parsley, chopped
  • ¼ c black olives, chopped
  • 2 T capers
  • ½ t salt
  • a good grinding of black pepper
  1. Preheat the oven to 180° C. Place the quinoa and one cup of water in a pot. Cover and bring to boil and simmer for 10 minutes or until quinoa is tender. Allow to cool slightly.
  2. Mix all the ingredients together in a medium mixing bowl.
  3. Grease or line a muffin tray with baking paper (I use the oversized muffin trays) and press the mixture in firmly. Bake for 20 -25 minutes (less if you're using the smaller muffin tins). Cool for 10 minutes before removing from the pan. Suitable to freeze. Makes 5 large or 10 small vegetable cakes.

About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

Leave A Comment

Rate this recipe: