Go Back

Quinoa and Sautéed Veggie Cakes

Print Recipe
Course Main Course, Side Dish
Servings 8 quinoa 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!
Keyword quinoa cakes, vegan recipe, veggies