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Lemon, Parsley and Olive Quinoa Cakes
Ingredients
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1 1/2 cups quinoa, uncooked
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2 1/4 cups water
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1/2 teaspoon salt
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4 large eggs
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1 medium yellow onion, finely chopped
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4 cloves garlic, finely chopped
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1/3 cup grated Parmesan cheese or Pecorino Romano
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1/3 cup green olives, chopped
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1/3 cup Italian parsley, chopped
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1 tablespoon lemon zest
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1/2 cup Panko, whole wheat breadcrumbs
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1/4 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
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2 tablespoons extra virgin olive oil
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8 tablespoons marinara sauce or Very Saucy Cherry Tomatoes recipe
Preparation
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Place dry quinoa in a fine mesh strainer. Wash under cool water for a few
minutes.
In a medium saucepan place rinsed quinoa, water and 1/2 teaspoon of sea salt. Bring to a boil over medium heat.
Cover, decrease heat and simmer 10 to 15 minutes or until quinoa is tender. Remove from heat and cool to room
temperature. You will need 3 cups of cooked quinoa for this recipe.
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In a small bowl, whisk eggs and set aside.
In a large bowl, combine the onion, garlic, cheese, olives, parsley, lemon zest, bread crumbs, salt, pepper and
cooled quinoa. Add the beaten eggs and stir until all of the quinoa is moistened. Add 1 tablespoon of water if
needed.
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In a large nonstick skillet, warm the olive oil on medium heat. Using a 1/4 cup scoop, measure out a
generous 1/4 cup of quinoa mixture and form a pattie. Place six patties at a time into skillet.
Press down on the patties with your
fingers or a spatula to flatten and expand into 3-inch diameter patties. Do not crowd the pan as you
will need room to flip the patties. Cook on each side 4 to 5 minutes or until beautifully browned. You should get between 16 and 18 medium-size patties altogether.
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Remove patties to paper towel lined plate and keep warm until ready to serve. Delicious served with a tossed
green salad or a steamed fresh vegetable of choice! Top with your favorite marinara sauce or
Very Saucy Cherry Tomatoes (see separate recipe).
Categories
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Grain
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Plant-Based Protein