I’ve been making a habit of preparing big batches of whole grains like quinoa and brown rice to last a few days. (Brown rice is on the stove right now.) It is so nice to have the base of a healthy meal ready to go!
The other day, I was feeling a little snacky and needed something so I decided to try making some quinoa cakes with the quinoa I had in the fridge. I’ve seen them at Whole Foods in the deli section and figured I could easily recreate them at home. I’m not sure what the Whole Foods version tastes like, has anyone ever tried them?
We loved these and have made them a few times since. They come together really quickly and are surprisingly addicting. I’m ok with an addicting snack of whole grains, protein and a little fat.
These reminded us of fried rice – but I didn’t add any asian seasoning so I’m thinking it must have been the combination of eggs and green onions. They are great because you can flavor them with whatever you want. I chose to use olives because we had some on hand, but I think they would be great with vegetables, cheese, etc.
Prep Time: 10 min
Cook Time: 5 min
Keywords: fry appetizer side snack gluten-free high fiber high protein vegetarian quinoa
Quick and easily customizable quinoa cakes!
Ingredients (12 cakes)
- 2 cups cooked quinoa
- 2 eggs, well beaten
- 2 green onions, chopped
- 2 Tbsp flavor (I used chopped olives but you could replace with cheese, vegetable, etc.)
- seasonings: salt-free seasoning, red pepper flakes, garlic salt
- 2 Tbsp butter or oil
Combine quinoa, eggs, onions, and seasonings.
Heat 1 Tbsp oil in large pan until very hot.
Add heaping Tablespoon of quinoa mixture to hot oil and flatten gently.
Add as many as you can to pan, while ensuring you have room to flip.
Cook for about 2 minutes, until edges are browned and carefully flip over.
Cook for another 2 minutes and remove from pan.
Add remaining oil and cook remaining quinoa.