Quinoa Cakes with Lemon, Olive, and Parsley Recipe

Looking for an easy Quinoa Cakes with Lemon, Olive, and Parsley recipe? Learn how to make Quinoa Cakes with Lemon, Olive, and Parsley using healthy ingredients.


Submitted by ladeyday

Makes 12 servings



Hearty grain cakes for appetizer or main dish

Recipe Ingredients for Quinoa Cakes with Lemon, Olive, and Parsley

1 1/2 cups raw quinoa
2 1/4 cups water
1/2 teaspoon salt
4 large eggs, beaten
1 medium yellow onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup grated parmesan cheese
1/3 cup coarsely chopped green or kalamata olives
1/3 cup chopped parsley
1 tablespoon lemon zest
1 cup panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes
1 tablespoon water
2 tablespoon olive oil

Recipe Directions for Quinoa Cakes with Lemon, Olive, and Parsley

  1. Place dry quinoa in a fine mesh strainer and rinse under cool water for a few minutes.

  2. Place quinoa, water, and 1/2 teaspoon salt in a medium saucepan. Stir over medium heat and bring to a gentle boil. Cover, decrease the heat, and simmer for about 25 t0 30 minutes, or until the quinoa is tender but still has a bit of crunch left (al dente, I suppose!). Remove from heat and allow to cool to room temperature. You?ll need 3 cups of cooked quinoa for the recipe.

  3. In a small bowl, whisk eggs. Set aside.

  4. In a large bowl, mix together onion, garlic, cheese, olives, parsley, lemon zest, bread crumbs, salt, pepper, and cooled quinoa. Add eggs and stir until quinoa is evenly moistened. Add water to thoroughly moisten mixture. Quinoa should be slightly wet so it doesn?t dry out during cooking.

  5. Scoop out mixture by the 2 tablespoonful. Use clean, moist fingers to form into a patty. Alternatively, we found that using one of our 2-cup plunger measuring cups, lightly oiled and set to about 1/4-cup capacity. Fill and compact the quinoa into the cup, then simply pop the cake out and right out and into the hot skillet. Much easier and the cakes held together much better.

  6. In a large skillet over medium low heat, heat olive oil. Add four to six patties to the hot pan (or as many as you can fit without overloading). You?ll need a bit of room to successfully flip them.

  7. Cook on each side until beautifully browned, about 4 to 5 minutes on each side. Medium-low heat helps insides cook at an even pace. Remove browned cakes to a paper towel lined plate and repeat with remaining quinoa mixture.

  8. Quinoa mixture will keep, uncooked and covered in the refrigerator for a few days. Just prior to serving, cook as directed and serve hot.

  9. From Super Natural Everyday via Joy the Baker. via http://www.loveandoliveoil.com

Categories

Vegetarian

Nutrition Facts
Serving Size 115.0g
Amount Per Serving
Calories
182
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
1.9g
9%
Trans Fat
0.0g
Cholesterol
74mg
25%
Sodium
383mg
16%
Potassium
188mg
5%
Total Carbohydrates
21.3g
7%
Dietary Fiber
2.2g
9%
Sugars
1.2g
Protein
8.0g
Vitamin A 6% Vitamin C 6%
Calcium 9% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  •   Bad points
  • High in cholesterol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement