Crispy Quinoa Cakes

Quinoa Cakes
Crispy Quinoa Cakes from
Top Ate on Your Plate


  • 1/2 cup uncooked quinoa 
  • 1 cups vegetable stock
  • 1/2 cup cooked chickpeas, coarsely chopped 
  • ¼-1/2 cup shredded cheddar cheese (or really whatever you like)
  • 1/4 cup panko bread crumbs 
  • 2 garlic cloves, grated
  • ¼ cup carrot, grated 
  • 1/4 cup Vidalia onion, finely chopped 
  • 1 large egg, lightly beaten 
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 avocado, sliced for topping
  • 1/4 cup low fat or fat free sour cream 
  • 1 tsp smoked paprika 


  1. Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. Let cool. 
  2. In a medium mixing bowl, combine quinoa, chickpeas, onions, breadcrumbs, carrots, garlic, cheese, egg and salt. Mix well by using your hands. Form into golf ball sized rounds by squeezing a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick. This recipe should make about 5 or 6 cakes. 
  3. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Once hot, add the cakes and cook until crispy and golden brown, about 5-6 minutes. Gently flip and cook 3-4 minutes more. Remember that the second side always cooks faster. While cakes are cooking, combine the sour cream and paprika. Serve warm with sour cream and avocado.

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