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Savory Quinoa Cakes

21

Savory Quinoa Cakes[Gluten-Free, Vegan, Dairy-Free]

Your kitchen, and your entire abode, will smell like heaven when these things are baking. They’re hearty and filling, but have a light, sweet flavor. Perfect for breakfast on the go, as a midday snack, or a side for dinner.

Recipe Time: 1 1/2 hours total [30-40 minutes for quinoa and 40-50 for remaining prep]

INGREDIENTS [MAKES 10 CAKES]

1 c. cooked white quinoa [1/2 cup uncooked = 1 cup after cooking] 2 c. oat flour [made from rolled oats] 1/2 c. peas [fresh or thawed from frozen] 1/2 c. finely chopped spinach [or chard] 1/2 c. grated zucchini
1 flax egg — instructions below [or chicken egg] 1/4 c. cold pressed olive oil
1/4 c. & 2 Tbsp. almond milk
1/4 c. nutritional yeast
1 1/2 tsp. baking powder
1 tsp. sea salt
1/2 tsp. fresh black pepper

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.

Savory Quinoa Cakes

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.

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

Savory Quinoa Cakes Savory Quinoa Cakes

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.

Savory Quinoa Cakes

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.

Savory Quinoa Cakes

Savory Quinoa CakesThe 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.

If we’re being honest, I’ve always been a batter licker. Frosting, cake, brownie, etc. When the last of the batter has been used, I snatch the bowl and make sure it’s squeaky clean before it ever hits the sink. No shame. This batter was no exception. Even though it’s thick and savory, I scraped out every last bit before surrendering it to the dish pile.

Savory Quinoa Cakes Savory Quinoa Cakes

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!

Savory Quinoa Cakes

Savory Quinoa Cakes

Pair with a green juice or grapefruit for a delicious and filling breakfast!

Print

Savory Quinoa Cakes

Gluten-Free, Vegan, Dairy-Free

  • Author: The Fitchen
  • Prep Time: 60
  • Cook Time: 25
  • Total Time: 1 hour 25 minutes
  • Yield: 10 1x
Scale

Ingredients

  • 1 c. cooked white quinoa [1/2 cup uncooked = 1 cup after cooking]
  • 2 c. oat flour [made from rolled oats]
  • 1/2 c. peas [fresh or thawed from frozen]
  • 1/2 c. finely chopped spinach [or chard]
  • 1/2 c. grated zucchini
  • 1 flax egg — instructions below [or chicken egg]
  • 1/4 c. cold pressed olive oil
  • 1/4 c. & 2 Tbsp. almond milk
  • 1/4 c. nutritional yeast
  • 1 1/2 tsp. baking powder
  • 1 tsp. sea salt
  • 1/2 tsp. fresh black pepper

Instructions

  1. 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. 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. 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. 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. 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. 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. 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!

Nutrition

  • Serving Size: 5
  • Calories: 393
  • Sugar: 1
  • Sodium: 486
  • Fat: 16
  • Saturated Fat: 2
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 51
  • Protein: 14
  • Cholesterol: 0

What do you think?

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21 Comments
  • Shannon @ moveeatcreate.com
    August 27, 2013

    What a great combination and delicious looking savory snack! I love this and can’t wait to give them a try.

    • thefitchen
      August 27, 2013

      Let us know how you like them!!

  • Paula
    August 27, 2013

    What a creative recipe! I adapted it to be better for heartburn (and to remove the peas, which I dislike), and the results were awesome: http://lowacidyum.wordpress.com/2013/08/27/veggie-quinoa-muffins. Love your blog — keep it up!

    • thefitchen
      August 27, 2013

      Thank you so much! Your recipe looks so delicious. Great job adapting! ;)

  • Karen F
    July 7, 2013

    These look delicious, but I don’t eat oats. What can I substitute for oat flour?

    • thefitchen
      July 7, 2013

      We’ve only tried with oat flour. It would likely work with millet flour or quinoa flour. Let us know if you try something else!

  • LaDonne Oaldon
    July 6, 2013

    I’m allergic to yeast. Can I just leave out the nutritional yeast or is there a substitute?

    • thefitchen
      July 6, 2013

      You can leave it out and it will be just fine! It just adds a cheesy flavor.

  • Julie
    July 6, 2013

    What a great recipe! Nice to know I have something new to make for the week! Thanks a bunch! I love your site!

    • thefitchen
      July 6, 2013

      Let us know how you like it! So glad you dig our site! :)

  • KG
    July 3, 2013

    You guys rock. I want this in my mouth.
    Drooling over all of these recipes!

    • thefitchen
      July 6, 2013

      Hahaha what a compliment!!

  • Vin
    June 29, 2013

    I’m sorry, maybe my eyes are failing me, but I don’t see a temperature setting for the oven.

    • thefitchen
      June 29, 2013

      Thanks for pointing that out! They are cooked on 350 F.

  • Nicole
    June 29, 2013

    Made these this morning for breakfast. We all enjoyed them. They were a perfect addition to breakfast for my 1 year old son. He LOVES them!

    • thefitchen
      June 29, 2013

      So glad you enjoyed them and your son did, too! Thanks for letting us know! :)

  • Monica McGuiness
    June 25, 2013

    Love qunioa and I love peas. What an easy recipe to follow. I love it. Great pics.

    • thefitchen
      June 26, 2013

      Peas and quinoa make a great combo in these cakes. Thanks! Enjoy them!

  • […] I made these in my so-called ‘jumbo’ muffin tins, but I didn’t fill them all the way and I don’t find them to be particularly jumbo anyway sooo… use what you have! I got 12, which was dinner for 3 with enough leftovers for my lunch. The recipe is slightly adapted from The Fitchen, here! […]

  • […] Makes 12. Adapted from https://thefitchen.com/2013/06/23/savory-quinoa-cakes-gluten-free-vegan-dairy-free/#more-2262 […]