Quinoa Cakes

Crispy Quinoa Cakes

Crispy Quinoa Cakes


  • 1 1/2 cup Cooked Quinoa
  • 2 tablespoons Ground Flax + 6 tablespoons Water (or 2 eggs)
  • 1 cup Kale (finely chop stems and leaves separately)
  • 1/2 cup Rolled Oats (ground into a flour)
  • 1/3 cup Veggie Evolution Kale Crisp crumbs
  • 1/2 cup Sweet Potato (grated)
  • 1/4 cup Sunflower Seeds
  • 1/4 cup Fresh Basil, Cilantro or Parsley (finely chopped)
  • 2 tablespoons Onion (diced)
  • 1 clove Garlic (minced)
  • 1 tablespoon Runny Tahini Paste
  • 1 tablespoon Fresh Ginger (finely grated)
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon Red or White Wine Vinegar
  • 1/2 teaspoon Fine Grain Sea Salt (to taste)
  • 3 tablespoons Gluten-free All-purpose Flour
  • Red Pepper Flakes (to taste)
  • Water or Olive Oil (to gain desired consistency)


Here is a nice mid-week meal for these winter months adapted from OhSheGlows. Healthy and delicious, packed with goodies to help keep those colds at bay:


Step 1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 2 Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
Step 3 Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
Step 4 Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
Step 5 Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
Step 6 Cool for 5 minutes on the sheet and then enjoy!