Back to the list

Quinoa Cakes

By Kari Rich

Serves 2, as a side course


2.5 cups cooked quinoa, chilled

2 eggs

1/2 cup red bell pepper, chopped

1/2 cup Red Cabbage, shredded

1/2 cup Kale, shredded

2 cloves garlic, minced

1 medium carrot, chopped

2 scallion stalks, chopped

1 tsp ground cumin

4 large leaves Basil

1/2 bunch Cilantro leaves

2 tsp Turmeric

1/4 cup Tofu

1/2 TB Soy Sauce, low sodium

2/3 cup shredded Jarlsberg or Edam cheese

Olive oil, as needed



*Honorable Recognition from "Beauty of Good Food" Photo Contest 2013*

1. In a medium mixing bowl, place cooked quinoa and shredded cheese.

2. In a food processor add all other ingredients. Combine for 15 seconds or until well incorporated.

3. Mix all ingredients together well. Can be chilled at this stage up to 1 week.

4. In a large skillet*, heat 1 tsp oil or butter over medium heat-- use an ice cream scoop for even patties.

5. Cook for about 6 minutes on each side or until browned and a crust is formed.

6. Using a spatula, carefully flip over and cook an additional 4 minutes or until browned

*Can also be scooped onto a greased cookie sheet and baked at 400F for 10 mins. Let cool completely before removing.

Serve with a light salad and tomatoes.


Photo Credit: Neens Camillo of


Add Your Comment