Quinoa Cakes
These vegan quinoa cakes are savory, herb-flecked patties made from cooked quinoa, fresh bell pepper and greens, bound and pan-fried until golden. They work for breakfast, lunch, or dinner, and they come together in no time, especially if you already have cooked quinoa waiting in the fridge. Think of them as a fluffy, fritter-style patty that fills you with good vibes and plenty of plant protein.
Those of you who know me know that I love making quick and easy vegan snacks. Vegan cooking isn’t all about struggling to find a suitable replacement for every meat and animal product out there. It is also about enjoying the lifestyle and finding out what works for you. I think veganism is still an underrated current, but all will be solved in due time. Quinoa cakes are one of my favorite examples, because I think this fritter recipe is very intuitive. I usually like making them when I come home from work and I have a bunch of leftover cooked quinoa in the fridge, since the whole thing isn’t that time consuming and I can get some spare time to enjoy myself.
Why quinoa instead of rice
Quinoa is one of the most widespread ingredients in vegan recipes, and for good reason. In my opinion, it is a much healthier alternative to rice, specifically white rice, as it has fewer calories and a higher nutritional content, like more protein and a lot fewer carbohydrates. It can be personal preference, but I, for one, also prefer the texture of quinoa over rice. That slightly nutty, springy bite is exactly what gives these cakes their character. I always encourage more people to try quinoa out, even if they’re not vegans. If you want more ways to use it, my collection of vegan quinoa recipes is a good place to start.
What goes into these quinoa cakes
The base is two cups of cooked quinoa, so this is a great way to use leftovers. From there, chopped green bell pepper and scallions bring freshness and a little crunch, while parsley and dill keep everything bright and green. Chia seeds and flour do the binding: the chia absorbs moisture and turns slightly gelatinous, which helps the patties hold together, and the flour ties the batter into a shapeable mixture. A teaspoon of ground cumin adds warmth, and salt and pepper round it out. For the binder, I use psyllium husks (or a flax egg) to keep these fully plant-based; if you are not cooking vegan, two regular eggs work in their place. Use gluten-free flour if you need these to be GF.
How to get them to hold together
The whole recipe is very forgiving, but a few small things make a difference. After I cook the quinoa, I usually prefer to leave it for a couple of hours to reach room temperature; cool quinoa holds its shape far better than steaming-hot quinoa, which stays loose. The two resting steps matter too: letting the mixed batter sit for about 5 minutes lets the chia hydrate, and resting again after you add the flour gives everything time to firm up. When you shape the cakes, press the batter lightly with a measuring cup into a firm patty rather than a loose mound. Cook on low to medium heat for about 8 minutes per side, and resist the urge to flip early. The golden crust is your signal that the underside has set and will lift cleanly. The fun part, or at least one of my favorite parts, about making vegan fritters is choosing the shape you want to make them in.
What to serve with quinoa cakes
I serve these with a vegan hollandaise sauce, which turns them into something you could easily put on the table for brunch. They are also great alongside a crisp green salad or a scoop of grains for a fuller plate; a high-protein salad makes it a satisfying meal without much extra effort. Because they hold their shape and taste good warm or at room temperature, they double as vegan finger food for a party spread. Plus, their light and fluffy texture are perfect for my ideal dinner.
Make ahead, storing, and more ideas
These keep well, which is part of why I make them so often. Once cooled, store the cakes in an airtight container in the fridge for a few days, and reheat them in a dry skillet to bring back the crust rather than the microwave, which softens them. You can also mix the batter ahead and keep it chilled, then fry fresh when you want them. I’ve been doing a lot of recipes like this one lately, so if you enjoy these, try my quinoa balls or these spicy vegan lentil cakes next. I encourage you to give some to your kids to try, and they might just discover their new favorite snack; my roundup of vegan recipes for kids has more along those lines. I personally haven’t met anyone who didn’t like the vegan cakes I’ve been making, and this is something I wish upon you, too.
I hope you’ll have a fantastic time making these vegan quinoa cakes. If you try them, please rate the recipe below and leave a comment telling me how yours turned out, whether you went with dill, parsley, or your own herb twist. I love hearing your thoughts, so don’t hesitate to write me back!
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Quinoa cakes
Ingredients
- 2 cups quinoa cooked
- 1 green bell pepper chopped
- ½ cup scallions chopped
- 2 Tbsp parsley chopped
- 1 Tbsp dill chopped
- 2 Tbsp chia seeds
- 2 eggs or 4 Tbsps psyllium husks for vegan version
- 1 cup flour use GF if needed
- 1 tsp cumin ground
- salt and pepper to taste
- 2 Tbsp oil for frying
Instructions
- In a large bowl, add the cooked quinoa, chopped bell pepper, scallions, parsley, dill, chia seeds, flax eggs, and cumin. Mix and let sit for about 5 minutes.
- Stir in the flour until well combined and let sit for about 5 more minutes.
- Heat a skillet on low medium heat.
- Scoop the quinoa batter with a measuring cup. Press lightly to form a firm shape and discard the cakes in the skillet.
- Cook each cake for about 8 minutes or until golden.
- Serve with a vegan hollandaise sauce.
Frequently Asked Questions
Use cooled or room-temperature quinoa rather than hot, since hot quinoa stays loose and won’t hold. Give the batter its two short resting periods so the chia seeds and flour can hydrate and firm up, press each cake into a firm shape, and let the first side cook a full 8 minutes until golden before flipping so the crust has set.
Yes, they are vegan when you use the psyllium husks or a flax egg as the binder instead of eggs. The card lists eggs as an alternative for anyone who isn’t cooking plant-based, but the full vegan version uses 4 tablespoons of psyllium husks in place of the 2 eggs. Serve with a vegan hollandaise to keep the whole plate plant-based.
Yes. Simply swap the 1 cup of regular flour for a gluten-free flour blend and the recipe works the same way. The flour is there mainly to bind the batter, so a one-to-one GF blend does the job well.
Absolutely, and it’s the best way to make them. This recipe calls for 2 cups of already-cooked quinoa, so leftovers from a previous meal are ideal. Cooked, cooled quinoa actually holds its shape better in the cakes than freshly cooked, still-hot quinoa.
A vegan hollandaise sauce is the classic pairing and makes them brunch-worthy. They also go well with a crisp green or high-protein salad for a fuller meal, and because they taste good warm or at room temperature they work as finger food on a party spread.
Let them cool, then keep them in an airtight container in the fridge for a few days. Reheat in a dry skillet over medium heat to bring back the crisp crust, rather than the microwave, which tends to soften them. You can also refrigerate the uncooked batter and fry the cakes fresh when you want them.
Hi there, Can these be frozen? I am cooking for a vegan camping group and wanted some food I can freeze and bring.
Thanks, these sound delicious
Hi Deanna. Sure! All the patties on my blog can be frozen. Cook them first and freeze them already cooked.
Perfect for a packed lunch! Keep up the good work! 🙂
Thank you!