Quinoa cakes
Level up your vegan snacking game with these savory quinoa cakes, perfect for breakfast, lunch, or dinner. Crispy on the outside, tender inside, and ready in about 40 minutes.
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 flax eggs or 2 eggs for a non-vegan version
- 1 cup flour use gluten-free flour 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 over low-medium heat.
- Scoop the quinoa batter with a measuring cup and press lightly to form a firm shape, then place the cakes in the skillet.
- Cook each cake for about 8 minutes, or until golden.
- Serve with a vegan hollandaise sauce.
Notes
For the fully vegan version use flax eggs (or psyllium husks) as the binder. Cool the cooked quinoa to room temperature before mixing so the cakes hold their shape. Store leftovers in an airtight container in the fridge for up to 3 days.