Savory Quinoa Cakes

If you have around 1 hour and 25 minutes to spend in the kitchen, Savory Quinoa Cakes might be a spectacular gluten free, dairy free, and fodmap friendly recipe to try. One portion of this dish contains approximately 14g of protein, 18g of fat, and a total of 440 calories. For 87 cents per serving, you get a side dish that serves 5. 356 people found this recipe to be scrumptious and satisfying. Head to the store and pick up almond milk, quinoa, oat flour, and a few other things to make it today. It is brought to you by The Fitchen. With a spoonacular score of 98%, this dish is excellent. Similar recipes are Savory Millet Cakes, Savory Corn Cakes, and Savory Corn Cakes.

Servings: 5

Preparation duration: 60 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Start off by cooking the quinoa. Add ½ cup uncooked quinoa to a sauce pan with 1 cup of water. Add 1 teaspoon each of sea salt and black pepper. Bring the quinoa to a boil and then reduce it to a simmer. Cover with a lid and stir every 4-5 minutes. Quinoa only takes 15-20 minutes to cook. Once it’s finished, allow it to cool.2. If you’re using a flax egg, now’s a good time to get that started. Combine 1 Tablespoon of ground flax and 3 Tablespoons of water in a small bowl. Use a fork to whisk it together. Refrigerate until it is needed.3. Preheat the oven to 350°. If you’re using frozen peas, set them out to thaw. Chop the greens and grate the zucchini.4. In the meantime, food process or blend two cups of oats to create oat flour. Remeasure the flour – making sure it’s still 2 cups – and empty it into a large bowl. Add the quinoa and mix it together.5. In another bowl, combine the liquid ingredients, including the flax egg, and seasonings. Stir together with a fork and then pour the liquid into the bowl of dry ingredients. Finally, add the zucchini, peas, spinach, and nutritional yeast and combine. Don’t overmix — just enough to combine everything well.6. The batter should be very thick! We used a ¼ cup to measure it into the muffin pan. We also used muffin papers, but olive oil spray on the pan would work as well.7. Place the pan into the oven and bake for 25 minutes at 350°. Remove from the oven and allow to cool for a few minutes before attempting a taste test!

 

Step by step:

1. Start off by cooking the quinoa.

2. Add ½ cup uncooked quinoa to a sauce pan with 1 cup of water.

3. Add 1 teaspoon each of sea salt and black pepper. Bring the quinoa to a boil and then reduce it to a simmer. Cover with a lid and stir every 4-5 minutes. Quinoa only takes 15-20 minutes to cook. Once it’s finished, allow it to cool.

4. If you’re using a flax egg, now’s a good time to get that started.

5. Combine 1 Tablespoon of ground flax and 3 Tablespoons of water in a small bowl. Use a fork to whisk it together. Refrigerate until it is needed.

6. Preheat the oven to 350°. If you’re using frozen peas, set them out to thaw. Chop the greens and grate the zucchini.

7. In the meantime, food process or blend two cups of oats to create oat flour. Remeasure the flour – making sure it’s still 2 cups – and empty it into a large bowl.

8. Add the quinoa and mix it together.

9. In another bowl, combine the liquid ingredients, including the flax egg, and seasonings. Stir together with a fork and then pour the liquid into the bowl of dry ingredients. Finally, add the zucchini, peas, spinach, and nutritional yeast and combine. Don’t overmix — just enough to combine everything well.

10. The batter should be very thick! We used a ¼ cup to measure it into the muffin pan. We also used muffin papers, but olive oil spray on the pan would work as well.

11. Place the pan into the oven and bake for 25 minutes at 350°.

12. Remove from the oven and allow to cool for a few minutes before attempting a taste test!

Nutrition Information:

covered percent of daily need