So I’ve wanted to make these little nutritious packed patties for a while now, just been too chicken to give a good whack at it.
Then I went to the farmers market and grabbed a handful of these peas in their pods and thought, green goes well with red now doesn’t it. And I just so happened to have a cup of dry red quinoa scattered in the back of my pantry shelf, it.was.fate.
Had to throw some regular quinoa to suffice the recipe, but I think the mix looks pretty. 
Taste the rainbow. A Mexican flavor inspired rainbow.
Palm it into a mini cake.
Line ‘em up, drizzle with olive oil and give the cakes a bake.
What you get is a flavor packed colorful satisfying healthy quinoa cake that will have you questioning life as we know it.
How can they seriously be that good? Packed full of edamame fiber, pea protein, bell pepper vitamin C, and quinoa manganese, not to mention goodness that comes with eating whole grain. According to whfoods.com, research has shown diets rich in whole grains protect against heart disease, some cancers, and childhood asthma just to name a few.
And they’re tasty?!
Yes. Really very tasty. Even better with salsa and a dollop of sour cream, but let’s be honest, what isn’t.
Wanna know the best thing about these quinoa cake bakes? You can put anything you want in them. Anything. Squash, kale, carrots, chicken, beans, cheese, apples even, though I’m not sure what you’d want to do that for, baked apple quinoa cobbler?
Either way you bake ‘em, these cakes are the perfect throw together weeknight meal that will leave your fridge cleaned out and belly full of heartiness to be proud of.
Love people. Feed them quinoa.
~l
quinoa cake bakes
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Keywords: quinoa, edamame, cilantro
Ingredients (10 cakes)
- 3 c. cooked quinoa
- 1.5 Tbsp olive oil
- 1/2 c. peas
- 1/2 c. edamame
- 1/2 c. corn
- 1/2 c. red bell pepper, diced
- 1/2-3/4 c. red onion, diced (1/2 medium red onion)
- 1/2 c. cheese, diced (I used Trader Joes, jalapeno monterary jack)
- 1 jalapeno, half seeds removed, minced
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 c. cilantro, loosely packed
- 4 eggs
- 1 c. panko breadcrumbs OR 5 slices sprouted bread, drizzled with olive oil, garlic powder, oregano, and salt, toasted and processed until ground texture
Instructions
Preheat the oven to 375 degrees, and line a baking sheet with an olive oil drizzled piece of parchment paper. Then start chopping the bell pepper, onion, jalapeno, cilantro and cheese.
In a large bowl combine everything but the eggs and breadcrumbs. Stir thoroughly to incorporate the spices and veggies.
In a separate bowl crack the eggs and whisk together. Add the eggs to the quinoa mixture as well as the bread crumbs, use clean hands to combine and form into palm size dome patties.
Drizzle the patties with the rest of the olive oil and bake for 15-20 minutes.
Enjoy solo or topped with sour cream and salsa. Mexican health food.
Oh, I want these now!! I’m impressed that they held together- whenever I make something similar, it falls apart. (it still tastes good though!)
At first I had a hard time getting them to hold too, so I added another slice of toast and decided to bake them. They hold up pretty well, but your right all that matters is the flavor!
These look delicious! I love all the different veggies packed into them, they’re so colorful. And they’re almost like little burgers
So fun!
quinoa burgers is a great name for them!
I love the pictures. Makes me want to try everything. It’s always a good idea to show the finished product with the rationale behind the ingredients. This is really a great site for “novice” cooks, as well as cooks that are just bored (ie me).
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