Quinoa is a nourishing ingredient that can be used in a variety of ways. As a pseudo-grain that contains all nine essential amino acids, it has a low glycemic index to prevent spikes in blood sugar levels, is gluten-free, and is rich in protein, fiber, iron, magnesium, manganese, B vitamins, and so much more.
Tonight I decided to branch out and attempt a quinoa creation that would go beyond my usual salads and pilafs. These cakes are great served as an appetizer, but they also make a delicious main meal when served over a green salad or roasted vegetables. I enjoyed mine with some homemade Roasted Red Pepper Hummus. The combination of the two is simply mouthwatering, if you ask me.
Quinoa and Sautéed Veggie Cakes
Ingredients
- 3/4 cup dry quinoa rinsed
- 1 1/2 cups water
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic minced
- 1 small onion diced
- 1 1/2 cups diced veggies such as carrots, zucchini, or squash
- 1 tsp ground turmeric or desired spices
- 1/2 tsp salt
- 2 flax eggs 2 tbsp ground flaxseed mixed with 6 tbsp water, set aside to thicken
- 1/4 cup all-purpose flour may be gf
Lemon-Tahini Sauce:
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1/4 tsp each garlic powder and salt
- 2-3 tbsp water as needed to thin to desired consistency
Instructions
- Place quinoa and water in a small pot and bring to a boil. Reduce heat, and simmer for 15 minutes, until all liquid is absorbed. Remove from heat and allow to sit.
- Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion and sauté 5 minutes, until fragrant. Add in veggies, turmeric, and salt, and sauté another 5 minutes until softened. Remove from heat.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, stir together the quinoa, sautéed veggies mixture, flax eggs, and flour until the mixture sticks together nicely. Form into 8 patties, and place on the lined baking sheet.* Bake 25-30 minutes, until golden.
- For the sauce, simply whisk all ingredients together until smooth and creamy. Drizzle over the cakes and enjoy!
I make these often and I (and others) just love them; thank you. Can I freeze these though? I’d like to make them before my 7 day vacation and enjoy them when I return home. Thanks!
I appreciate the positive feedback, I am so glad that you love them! You can absolutely freeze them, just warm them in a pan or the oven when you are ready to eat them!