Quinoa Cakes

Quinoa Cakes
Summary

Quinoa is a great substitute for cous cous in most recipes. This ancient grain is hearty and delicious and an excellent source of fiber. Make mini versions of these Quinoa Cakes for a excellent party appetizer.

  • Prep time
    20 min
  • Servings
    8 Servings
  • Serving size
    1 cake
Appetizers Dinner Foodie Holidays & Entertaining Lunch Sides Snacks Vegetarian High in Fiber Low Sodium
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cake
  • Amount per serving Calories 170

  • Total Fat 2g
    • Saturated Fat 0.5g
  • Cholesterol 25mg
  • Sodium 125mg
  • Total Carbohydrate 28g
    • Dietary Fiber 5g
  • Protein 10g
Appetizers Dinner Foodie Holidays & Entertaining Lunch Sides Snacks Vegetarian High in Fiber Low Sodium
Ingredients

Ingredients

  • quinoa
    1 cups
  • water
    2 cups
  • red onion (minced )
    1/4 cups
  • garlic (minced)
    2 clove
  • black beans (15-ounce, rinsed and drained)
    1 can
  • cilantro (minced and divided)
    2 tbsp
  • medium carrot (grated (yield about 1 cup))
    1
  • all-purpose flour
    2 tbsp
  • baking powder
    1 tsp
  • egg(s)
    1
  • egg white
    1
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp
  • remaining cilantro (minced)
    1 tbsp
  • plain Greek style yogurt (non-fat)
    1 cups
  • lime juice
    2
Directions

Directions

  1. Preheat oven to 400°F. Coat a large baking sheet with Cooking Spray.

  2. Cook quinoa according to package directions. Fluff with a fork and set aside to cool.

  3. In a large bowl, combine cooked quinoa with onion, garlic, black beans, 1 Tbsp. cilantro, carrot, flour, baking powder, egg, salt (optional) and pepper.

  4. Form mixture into eight patties (press firmly to form patty) and place onto prepared baking sheet. Spray the top of the cakes with Cooking Spray.

  5. Bake the cakes for 15 minutes, then flip. Respray them with the cooking spray. Continue cooking for 15 more minutes or until lightly golden brown.

  6. While the cakes are baking, combine the remaining cilantro, yogurt and lime juice in small bowl. Serve the sauce with the warm quinoa cakes.

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