Quinoa Cakes

Quinoa is such a versatile grain – full of protein, packed with deliciousness, and apparently just MADE for making quinoa cakes. Seriously. We could eat these every night, and we’ve had them for two nights in a row. This recipe from Becky Selengut’s Good Fish cookbook pairs quite nicely with any type of fish dinner. We enjoyed these with halibut.

Quinoa Cakes Ingredients

Quinoa Cakes Ingredients

Add 2/3 cup quinoa, 1 1/3 cups water and a pinch of salt to a medium saucepan, and bring to a boil. Cover, cut the heat, and simmer until the quinoa has absorbed all the water (about 12 minutes). Spread the quinoa on a pan to cool.

In a small skillet over medium-high heat, cook 1/4 cup minced shallots, 1 tsp olive oil and a pinch of salt until the shallots are soft.

In a large bowl, mix the quinoa, cooked shallots, 1/4 cup all-purpose flour, 1/4 cup feta, 1/4 cup chopped fresh parsley, 1 egg, and 1 egg yolk. Season with pepper.

Shape the Patties

Shape the Patties

Heat a large heavy skillet over medium heat and add 2 T vegetable oil. Wet your hands and scoop out a small amount of quinoa mixture. Shape it into a ball and then flatten it into a cake.

Fry Until Golden

Fry Until Golden

Fry the cakes until the bottoms are golden brown and crunchy – about 1 to 2 minutes per side. Drain on a paper towel on a dish. Fry the rest of the cakes until done. This made nine cakes.



In a small bowl, mix 1/4 cup plain greek yogurt, 2 T finely snipped chives, salt and pepper. Serve with the quinoa cakes.

Quinoa Cakes, Grilled Halibut and Fresh Chives

Quinoa Cakes, Grilled Halibut and Fresh Chives


  • 2/3 cup quioa
  • 1 1/3 cups water
  • salt
  • 1/4 cup minced shallots
  • 1 tsp olive oil
  • 1/4 cup flour
  • 1/4 cup feta
  • 1/4 cup chopped fresh parsley
  • 1 egg
  • 1 egg yolk
  • fresh pepper
  • vegetable oil (for frying)
  • 1/4 cup plain greek yogurt
  • 2 T finely snipped fresh chives

About Seattle Foodshed

We live in the Pacific Northwest, where we're cultivating our urban garden and eating the fruits (and vegetables) of our labors.
This entry was posted in Appetizers, Dinner and tagged , , . Bookmark the permalink.

9 Responses to Quinoa Cakes

  1. emmaorussell says:

    OMGoodness, you’ve done it again, providing me with another idea, that I have never seen – but which looks scrummily lovely. I MUST try these.

  2. Anonymous says:

    I can’t wait to make these this weekend! Just the pictures alone are making me drool!

  3. JannyAn says:

    Looks good! I’ll try them. Nice to see you’ve linked my quinoa blogpost

  4. musingmar says:

    I’ve been looking for more quinoa ideas. These cakes look very appealing!

  5. Erina says:

    Looks beautiful and delicious!!

  6. Erina says:

    Also, if you like these you might like the following…perfect to make a big batch of for summer parties and leftovers.

    Quinoa with Feta, Tomatoes, and Basil, tossed with a lemon vinaigrette


  7. Pingback: Picnic-Perfect Quinoa Salad with Roasted Vegetables & Chickpeas | Seattle Foodshed

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