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

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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