I love these little nuggets. So do my kids. The triple veggies here are spinach, carrots and sweet potato. Plus you’ve got double cheeses: both ricotta and Parmesan. Hello, healthy flavors!
These are unbelievably versatile, too. You can serve them as an appetizer with a little salsa or pico de gallo or hummus or guacamole on top or you can top them with cheese and make them into little vegetarian sliders.
You can have these at breakfast with scrambled eggs. Or for lunch, you can layer these quinoa cakes into a pita pocket or a wrap and add some lettuce, tomato and a drizzle of sour cream or even Ranch dressing. These are great for a picnic and also work as a dinner side dish. Plus, they make a great toddler and kid finger food and the extras freeze beautifully.
Yeah, you might want to double up on this recipe. Quinoa cakes forever!
Plus, they’re really easy to make – just combine everything, shape into patties and throw in the oven. Voila!
(I of course like ALL the toppings!)
And like having some of these quinoa cakes on hand to pull out in a pinch, since they are so tasty and work great in so many different ways.
How are YOU going to eat these?
However you serve them, I hope you enjoy!
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup packed baby spinach, finely chopped
- 1/2 cup grated carrots (2 small carrots)
- 1/2 cup grated sweet potato (1/2 small sweet potato)
- 1/2 cup ricotta cheese
- 1/3 cup Parmesan cheese, grated
- 1 egg (see notes)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- pinch of ground nutmeg
- Preheat oven to 375. Line a baking sheet with parchment paper or a silpat.
- Cook the quinoa according to package directions. Meanwhile, prep all of the vegetables.
- Once the quinoa is ready and slightly cooled, combine it with the veggies and mix well. Add cheeses, egg and seasonings and mix well again.
- To form into patties, wet your hands and scoop about 1/4 cup to 1/3 cup for each quinoa cake. Use your hands to form the mixture into balls, continuing to press the mixture together and flatten it and round it to shape it into a disc. Place each quinoa cake on the prepared baking sheet.
- Bake at 375 for 25-30 minutes, until lightly browned.
- Let cool slightly before removing from the pan and serving or storing. (They can be crumbly until they cool off a little.)
- Serve warm or at room temperature. See notes below for more serving ideas.
I usually just need one egg. Sometimes, if my ricotta is especially dry, or my quinoa was leftover and cold from the fridge, I find I can't form these into patties very well because the mixture doesn't have enough moisture. I just add another egg, remix everything and I'm good to go.
You can serve this quinoa cakes as an appetizer, topped with pico de gallo, salsa, sour cream, guacamole or hummus, or pair them with cheese and slider buns. They also are great in the morning with eggs. Or for lunch, by themselves or in a pita pocket or wrap with your favorite fixings. They are a great dinner side dish and wonderful for kids, too!
Serving Size:2 quinoa cakes
Amount Per Serving: Calories: 188Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 505mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 10g