Ok, so remember when I was obsessed with kale and everything kale? Well, I’m still pretty obsessed with kale, but now I’m obsessed with quinoa as well. I have figured out my favorite way to eat quinoa, and that is warm, liked warmed up in patties or a cereal rather than cold like in a salad. I’ve made more quinoa dishes in the last few months than I have in the past year that I’ve been blogging. First, there were these quinoa patties. Super yummy, easy to make and healthy.
Then I tried quinoa for breakfast with steel-cut oats and goji berries. Say what, quinoa for breakfast? Oh yes, try it! It’s my new favorite way to start the day. It’s a power house of a breakfast.
If you like hot cereal in the morning, but you’re short on time, then make up my 5-minute hot quinoa cereal with goji berries. This cereal literally takes 5-minutes to from start to finish and it tastes amazing with peanut butter added! YUM!
Now, I ventured into a crispier and cheesier quinoa cake. Hey, I was thinking of my kids here, because they were not the biggest fans of the other quinoa patties. Kid verdict? Zoe liked them better than the other ones, (that’s a step in the right direction, still working on her) and Eli LOVED them, so I would say that this recipe was a success. Dry toasting the quinoa before simmering it in the broth adds such a depth of flavor, and the quinoa gets all browned in color and forms into these tiny little balls. The mozzarella cheese gets all melty and crispy on the outside and gooey on the inside. These cakes remind me in a weird but healthier way, of mozzarella cheese sticks. I know that’s a strange way to describe them, but they are crispy, cheesy and chewy cakes. I mean who said that healthy foods have to taste healthy, right? Just give them a try and if you like quinoa and cheese, then you will love these.
quinoa cakes:
recipe from The Supper Club
makes 10 cakes
- 1 3/4 cups (14 oz/440 g) quinoa
- 1 1/3 cups (11 fl oz/345 ml) vegetable stock or water – I used vegetable stock as it adds more flavor
- 1 cup (5 oz/155 g) all-purpose flour
- 5 ounces (155 g) low-moisture mozzarella cheese, cut into 1/4 inch cubes (6-mm) – 5 ounces is about half of a standard sized mozzarella rectangle, or 3 1/4-inches by 21/4-inches if you want to be exact. If you go over or under a bit on the cheese, it’s totally ok!
- 1/4 cup (1 oz/30 g) grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper (optional)
- 4 green onions, white and tender green parts only, thinly sliced
- 1 large egg
- 2 large egg yolks – only use large eggs here, not extra large
- safflower, canola or olive oil for frying – You can use any high heat oil of preference here.
I use this brand of organic quinoa, as it doesn’t require any rinsing, plus it’s on sale right now at Whole Foods!
Heat up a heavy-bottomed saucepan (I used my Le Crueset Dutch oven, which I notice is on sale right now on Amazon) over medium-high heat and add the dry quinoa. Using a wooden spoon, stir constantly until lightly toasted and aromatic, about 5 minutes. You will hear the quinoa make a crackling sound almost like popcorn popping as it’s cooking. You will also smell a nutty aroma.
Pour in the stock and bring to a boil. Mine boiled right away as I used my cast-iron Dutch oven.
Reduce heat to medium-low, cover and simmer until all the water or broth is absorbed and the quinoa is tender, but with a bit of a bite remaining at the center, 10-12 minutes. You should take a peek at the quinoa at the 7 minute mark just to see how it’s coming along, and give it a quick stir as well. Once the quinoa has finished cooking, remove it from the heat and pour it into a large bowl to cool completely. I use the same bowl that I’m going to make the patties in. If you want it to cool faster, throw it in the fridge for a bit.
While the quinoa is cooling, lets prep the rest of the ingredients. Cut up your 5-ounces of mozzarella cheese into small 1/4-inch pieces. The cubes by no means have to be exact in shape and size, (it’s not baking here) you just want them to be small enough as they are going to be in the quinoa cakes and you don’t want huge chunks in there.
Wash and thinly slice your green onions.
Separate your two egg yolks. I love using this egg separating tool as it makes so easy. I know there are many different ways to separate eggs, but I love my gadgets, so this is how I do it. Don’t let those egg whites go to waste. I take them and throw them on a lightly buttered skillet for some fried eggs whites, yum!
Lastly, measure out your flour and Parmesan cheese. Don’t have grated parmesan on hand, but have shredded? Here’s a quick and easy trick to get some grated parmesan. Measure out your shredded cheese and then get out your mini food processor, process the cheese and presto, it instantly turns into grated cheese. I do this often as I usually don’t have grated cheese on hand. You can also do this trick with solid parmesan cheese.
Add to the cooled quinoa the flour, parmesan cheese, mozzarella cheese, 1 teaspoon kosher salt, and 1/4 teaspoon pepper.
Toss gently to mix, using your hands or a rubber spatula. I just use a spatula here and make sure that I scrape up from the bottom and mix well. The mixture will resemble a whole-wheat flour mixture.
Add in the green onions, whole egg, and egg yolks.
Stir until the mixture comes together and resembles a soft dough. I used a spatula at first to mix everything around and to get the eggs blended in, and then I just went in there with my hands so that it all got mixed together well. I mean you’re going to be making the patties next with your hands, so why not just get them messy.
Line a rimmed baking sheet with parchment paper. Shape the mixture into 10 cakes, each about 2-inches (5 cm) in diameter and 1 1/2-inches (4 cm) thick. It’s truly like making burger patties. You just press down and mold the patties in the palm of your hand. The dough actually mixes together very easily, almost like play dough. Your hands will get a bit sticky and by the end of making these patties, your hands will be covered in a somewhat sticky flour and quinoa mixture. Set each cake on the prepared baking sheet as you finish. After all of the cakes have been made, place them in the refrigerator for 10 minutes to set.
See, they are not all uniform and perfect in size and shape, but they don’t have to be to taste great.
Line another rimmed baking sheet with paper towels. Get out a large non-stick skillet or cast iron skillet, and pour in the oil to a depth of 1/4-inch (6 mm). I don’t measure out 1/4-inch exactly, I just put in enough to cover the bottom of the pan and then some. If you don’t want to use that much oil, then I will show you another way at the bottom of the post. I do have to say that I prefer the cakes when cooked this way. Heat the skillet and oil over medium-high heat until the oil is simmering, but not smoking. You will hear some pops and then you will know the oil is ready.
Take 5 cakes and put them in the hot pan.
Fry the cakes, turning once with a spatula or a pair of tongs, until golden brown and crisp, 2-3 minutes per side. Transfer the cooked cakes to the prepared baking sheet to drain. Repeat the process with the remaining 5 cakes. Remember, the second batch cooks up much quicker than the first, so keep an eye on those cakes. I love how the cheese oozes out of the cakes as they’re cooking ,and then it gets all brown and crisp, almost like a grilled cheese sandwich. Yum!
Now, I really prefer to cook the quinoa cakes the above way because I feel like the cakes get crispy and all gooey and melty in the center and the sides of the cakes seem to get browned up as well, but if you feel at odds with using so much oil, I get it. I cooked up this below batch with just 2 tablespoons of oil. I did add a touch more when I flipped them over. They are great this way as well! It’s all about personal preference here. You can try and cook them both ways and see which you prefer.
Serve these up warm alongside a nice kale salad or soup, or just eat them up as it.
Got leftovers? Just throw them in a 250-degree oven to warm them up.
- 1¾ cups (14 oz/440 g) quinoa
- 1⅓ cups (11 fl oz/345 ml) vegetable stock or water - I used vegetable stock as it adds more flavor
- 1 cup (5 oz/155 g) all-purpose flour
- 5 ounces (155 g) low-moisture mozzarella cheese, cut into ¼ inch cubes (6-mm) - 5 ounces is about half of a standard sized mozzarella rectangle, or 3¼-inches by 21/4-inches if you want to be exact. If you go over or under a bit on the cheese, it's totally ok!
- ¼ cup (1 oz/30 g) grated Parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon pepper (optional)
- 4 green onions, white and tender green parts only, thinly sliced
- 1 large egg
- 2 large egg yolks - only use large eggs here, not extra large
- safflower, canola or olive oil for frying - You can use any high heat oil of preference here.
- Heat up a heavy-bottomed saucepan (I used my Le Crueset Dutch oven) over medium-high heat and add the dry quinoa.
- Using a wooden spoon, stir constantly until lightly toasted and aromatic, about 5 minutes. You will hear the quinoa make a crackling sound almost like popcorn popping as it's cooking. You will also smell a nutty aroma.
- Pour in the stock and bring to a boil. Mine boiled right away as I used my cast-iron Dutch oven.
- Reduce heat to medium-low, cover and simmer until all the water or broth is absorbed and the quinoa is tender, but with a bit of a bite remaining at the center, 10-12 minutes. You should take a peek at the quinoa at the 7 minute mark just to see how it's coming along, and give it a quick stir as well. Once the quinoa has finished cooking, remove it from the heat and pour it into a large bowl to cool completely. I use the same bowl that I'm going to make the patties in. If you want it to cool faster, throw it in the fridge for a bit.
- While the quinoa is cooling, lets prep the rest of the ingredients. Cut up your 5-ounces of mozzarella cheese into small ¼-inch pieces. The cubes by no means have to be exact in shape and size, (it's not baking here) you just want them to be small enough as they are going to be in the quinoa cakes and you don't want huge chunks in there.
- Wash and thinly slice your green onions.
- Separate your two egg yolks.
- Lastly, measure out your flour and Parmesan cheese. Don't have grated parmesan on hand but have shredded? Here's a quick and easy trick to get some grated parmesan. Measure out your shredded cheese and then get out your mini food processor, process the cheese and presto, it instantly turns into grated cheese. I do this often as I usually don't have grated cheese on hand. You can also do this trick with solid parmesan cheese.
- Add to the cooled quinoa the flour, parmesan cheese, mozzarella cheese, 1 teaspoon kosher salt, and ¼ teaspoon pepper.
- Toss gently to mix, using your hands or a rubber spatula. I just use a spatula here and make sure that I scrape up from the bottom and mix well. The mixture will resemble a whole-wheat flour mixture.
- Add in the green onions, whole egg, and egg yolks.
- Stir until the mixture comes together and resembles a soft dough. I used a spatula at first to mix everything around and to get the eggs blended in, and then I just went in there with my hands so that it all got mixed together well. I mean you're going to be making the patties next with your hands, so why not just get them messy.
- Line a rimmed baking sheet with parchment paper. Shape the mixture into 10 cakes, each about 2-inches (5 cm) in diameter and 1½-inches (4 cm) thick. It's truly like making burger patties. You just press down and mold the patties in the palm of your hand. The dough actually mixes together very easily, almost like play dough. Your hands will get a bit sticky and by the end of making these cakes, your hands will be covered in a somewhat sticky flour and quinoa mixture.
- Set each cake on the prepared baking sheet as you finish.
- After all of the cakes have been made, place them in the refrigerator for 10 minutes to set.
- Line another rimmed baking sheet with paper towels. Get out a large non-stick skillet or cast iron skillet, and pour in the oil to a depth of ¼-inch (6 mm). I don't measure out ¼-inch exactly, I just put in enough to cover the bottom of the pan and then some.
- If you don't want to use that much oil, then I will show you another way at the bottom of the post. I do have to say that I prefer the cakes when cooked this way.
- Heat the skillet and oil over medium-high heat until the oil is simmering, but not smoking. You will hear some pops and then you will know the oil is ready.
- Take 5 cakes and put them in the hot pan.
- Fry the cakes, turning once with a spatula or a pair of tongs, until golden brown and crisp, 2-3 minutes per side.
- Transfer the cooked cakes to the prepared baking sheet to drain.
- Repeat the process with the remaining 5 cakes. Remember, the second batch cooks up much quicker than the first, so keep an eye on those cakes. I love how the cheese oozes out of the cakes as they're cooking ,and then it gets all brown and crisp, almost like a grilled cheese sandwich. Yum!
- Now, I really prefer to cook the quinoa cakes the above way because I feel like the cakes get crispy and all gooey and melty in the center and the sides of the cakes seem to get browned up as well, but if you feel at odds with using so much oil, I get it. I cooked up this below batch with just 2 tablespoons of oil. I did add a touch more when I flipped them over. They are great this way as well! It's all about personal preference here. You can try and cook them both ways and see which you prefer.
- Serve these up warm alongside a nice kale salad or soup.
- Got leftovers? Just throw them in a 250-degree oven to warm them up.
Another fan! These were delicious and a huge hit as an entree, even with my carnivore guest! The addition of mozzarella is perfect, adding a melty gooeyness to a grain that I otherwise find… dry (both in texture and flavor). I served them hot with lyutenitsa (a Bulgarian red pepper spread), which was a great compliment flavor-wise. And today, I microwaved a leftover patty for 45 seconds and threw it on top of a kale salad with beets, walnuts, and cranberry vinegarette. Amazing! I am already planning things I can add to this simple and versatile dish. This recipe is going on the roster for sure!
Hi Hannah! Yay! I’m so happy to hear that you all loved these quinoa cakes. I absolutely love them! They taste like a healthier mozarella cheese stick to me. I think next time I’m going to try that red pepper spread with them. That sounds right up my alley. Thanks for letting me know how they turned out for you! I’m super happy to hear they were such a success! Have a great night! xoxo, Jacquelyn 🙂
Hi Jacquelyn! We found your recipe on Pinterest and just HAD to try it. OMG…love, love, love! I followed your instructions for the most part but didn’t have green onions on hand, and I had an 8-ounce block of mozzarella and used the entire thing. 😉 Never too much cheese. It resulted in me having to use an extra egg because the batter was just too dry and I couldn’t form it into patties. But no harm, no foul…they were delicious just the same! Thank you for sharing, we can’t wait to make them again! 🙂
Hi Nicole! I’m so happy that you LOVED these quinoa cakes! They are one of my favorite treats! I agree with you that there is never too much cheese. I’m totally addicted to cheese and carbs… YUM! These also taste great re-heated! Thanks for stopping by and saying hi! Have a great week 🙂 xoxo, Jacquelyn
The recipe calls for one cup of flour—one cup is 8 onces not 5 onces that is printed here. Which should I use? Thanks, they look so good I want to try them.
Hi Pat! I never measure in ounces, but the recipe that I got these quinoa cakes from had the ounces listed as well, so I just put them in the post for those people that measure in ounces. Here’s a great link though that shows baking ingredient conversions. http://allrecipes.com/howto/baking-ingredient-conversions/
Here’s another great link from King Arthur Flour. http://www.kingarthurflour.com/recipe/master-weight-chart.html
I hope that helps 🙂 xoxo, Jacquelyn
These were amazing! I tried putting in some sweet corn and it was even better- thank you for the recipe!
Hi Ann! I’m so happy to hear that you loved these quinoa cakes! Yaay! Sweet corn sounds like a great additon as well 🙂 xoxo, Jackie
These look delicious! Your photos are great and so easy to follow 🙂
Thanks sweetie. You’re too sweet 🙂 I hope you enjoy the cakes! xoxo, Jackie
Sooo excited to make this tonight!!!!
Hi Bailey! I hope you liked the quinoa cakes! 🙂
Thanks for the recipe idea! I added red pepper flakes and used chicken broth for added flavor and they came out great. Your long recipe was a bit a daunting when I first saw it – but as I went through and made them I realized it was actually very easy! Made two batches and cooked up the second batch a couple of nights later – still came out great!
Yaay Abbey! I’m so glad that the quinoa cakes turned out great for you. I know the recipes can look long and daunting, but they are just really step-by-step photos, which may look like a lot of stuff, but it really helps when you’re cooking, at least for me anyway. I follow my own step-by-step recipes all the time! xoxo, Jackie
I have had this recipe saved on my favorites for months. So, I decided to make them. I substituted with Wild Green Onions, bacon grease, and to my dismay – shredded cheddar and provolone cheese mixture! The flavor & texture were great, but was REALLY missing the mozzarella cheese (not gooey inside)…I will be making them the way you explained next time – also with Sriracha.
Hi Brandi! Yes, the gooey mozzzarella cheese makes these cakes SO good! I like the wild green onions addition as well as maybe topping them with Sriracha next time. 🙂 Great suggestions. xoxo, Jackie
The cheddar was good, but with sriracha sauce they were incredible! I was in a huge hurry the day I made them so I didn’t wait for the quinoa to cool enough, and I forgot the parmesan entirely. The texture was a bit dense…next time I will allow sufficient cooling time.
Sounds great Susan. I have a friend who is a hot sauce fanatic, so I will have to try the sriraha sauce next time I make them for him. 🙂
Thanks for the great recipe! They are just as good cold as hot, and we found them great for lunches or for a snack. Nicely filling and satisfying. I’m trying them with cheddar today.
Awesome Susan! I’m so happy that you lvoed these cakes. They’re the perfect lunch or snack. I just wish my kids would eat them as it would be an easy peasy lunch! 🙂 Let me know how they taste with cheddar, sounds delish 🙂 xoxo, Jackie
These look amazing. I’m definitely going to make them when we get back from our trip. Your photos are beautiful!
can the quinoa scallion patties be frozen
Hi Deb! I haven’t frozen them myself, but I think it would be fine. You might just want to freeze some of the patties before you cook them, and then just cook them as you would a normal frozen veggie burger. Let me know if you try freezing them and how they turn out! 😉
I made this recipe about 6 weeks ago and they were a hit! But the recipe was big, so I formed them and froze the rest. Tonight I cooked them from frozen and they were JUST AS GOOD. If not better, because I didn’t have to go through the process of making them. YUM
Hi Jackie, thank you for your response, I’m working my way through your lovely recipes – I’m a bit of a foodie – just ask my friends, have also shared your website with them – thanks again and keep sharing the recipes.
Best wishes
Sarah 🙂 x
These are fantastic, thank you for posting the recipe, they shall be a regular in our home – just wonderful – great for my husband’s lunch too – so easy to make
Best wishes – great website – thank you
Sarah (Perth, Western Australia)
Hi Sarah! Wow, it’s so cool to see that I have a reader from Perth. I’m elated to hear that you love these quinoa cakes as well as your hubby. They make for a great lunch or side for a dinner especially paired with a soup or salad. Thanks so much for commenting and letting me know how they turned out for you. I really love hearing from readers. xoxo, Jackie
I made these last night and they were so amazing Ive been raving to my friends all day. I cant wait to make these again soon!!! I did have to use more then 1 1/3 cups of veggie broth but I always have to with quinoa . I topped my with alternating slices of tomato and avocado DELICIOUS. Thanks for a outstanding recipe.
Hi Caitlin! You’re so welcome 🙂 I’m so happy to hear that you made and loved these cakes. I’m totally copying you and topping them with an heirloom tomato and avocado next time. 🙂 xoxo, Jackie
Oh I love quinoa and these look so interesting and delicious!
They are amazing and so crispy and cheesy. Give them a try 🙂
can you make these in advance or best to make day of?
Hi there! They are best when sautéed fresh, because they’re all crisp and crunchy, and the cheese gets all gooey and melted. You could make up the cakes up a day ahead of time and store the patties in a sealed container in the fridge, and then just cook them up the next day. I do that with my chickepea burgers as well as my quinoa patties. I hope that helps! Jackie 🙂
No, it’s correct. 1 3/4 cup quinoa and 1 1/3 cups vegetable stock. It works 🙂
the liquid to quinoa ratio seemed off, did i miss somethig?
You can try flax eggs. The equivalent of one egg is 1 tablespoon ground flaxseed or chia seed powder and 3 tablespoons warm water. Since this recipe calls for 2 eggs plus 1 egg white, I’m not sure if you would use a replacement of 2 flax eggs or 3 flax eggs. The eggs are really used as a binding ingredient here, so 2 flax eggs might do the trick. Here is what you do to make flax eggs. Put 1 tablespoon ground flaxseed or chia seed powder (you can also buy whole raw flax seeds and grind them yourself) into a small bowl and add in 1 tablespoons warm water. Stir the mixture using a whisk and then let the mixture sit for 5-10 minutes, stir again and then its ready to go. It should be thick and sticky and have an egg white consistency to it. I personally have not tried flax eggs, but I have seen many vegan recipes that use them as a binder and it seem to work. I may just give it a try soon just to see how many eggs you would need. I hope this helps. Here’s a great link that shows you step-by-step instructions. http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/
Hei, love the look of these. Do you think it is possible to make them without eggs? My son has egg allergi.
Made these for dinner tonight and we were super impressed. I’m always a little nervous frying things, for various reasons, but they were so worth it! I’m excited to eat the leftovers tomorrow. Oh, I should note that we didn’t have any green onions in the house so I chopped up kale very fine and it worked great – a little health benefit!
So glad to hear that you loved the quinoa cakes. I’m always nervous to fry things as well, so you’re not alone there. I love your substitution of the kale for the green onions. I’m going to do that next time I make them up, which is tomorrow! Thanks for the suggestion. xoxo, Jackie
made these yesterday and they were great! i had all the ingredients on hand (except mozzarella, but i had string cheese and that worked just fine 🙂 ) and the nuttiness and texture from the quinoa made for a party in my mouth. added some red chili pepper and seasoned salt to the recipe and made my own tzatziki to go with it and they worked wonderfully together. will def be making several variations with this recipe (i’m thinking diced jalapenos, sweet corn, and pepper jack cheese). thanks!
Hi there! Thanks so much for letting me know how the cakes turned out. I’m glad you made use of what you had and everything came together perfectly! It’s great when we can improvise with what’s already in our fridge or pantry and have it turn out great. Yes, Tzatziki is a great addition to this and I think I will link people over to that recipe on my blog, thanks for the suggestion. Your additions sound great! These cakes are a base for really anything. xoxo, Jackie 🙂
Oh yum! These look so delicious. These sound perfect for lunch with a salad!
Hi Rachel! They’re perfect with a salad or soup. I pair them with my lacinato kale salad for lunch and I swear it’s my absolute favorite lunch! 🙂
These look SO tasty! I love quinoa and cheese, so it has to be amazing 🙂
Hi Kelly! Yes, they really taste amazing because they’re all crispy on the outside but cheesy on the inside. Try them! 🙂
These look absolutely delish! I have been trying to get my family to eat more whole grains. These are a must make! Yum! Thanks for sharing them!
Thanks Lisa! You know what’s funny? I use the word delish all the time as well. That and perf (short for perfect). You will love these because they are filled with gooey cheese and they’re all crunchy on the outside, so yum!
I made these tonight but forgot to add the parm… Oops! We liked them anyway, and I’m sure they’re that much better with the extra cheese. I’m thinking of making a double batch next time and freezing some of the cakes (before frying them). If you’re obsessed with kale and quinoa, I’m obsessed with freezing foods for fast dinners!
Hi Laura. I’m so glad to hear that you liked the cakes even without the parm. I don’t think the parm matters as much as the mozzarella cheese. I would definitely be missing that in these cakes. I think your idea of freezing them up for a quick weeknight meal is marvelous! I may give that a shot next time. 🙂
You have me buying kale every time I run to the market and now quinoa! These look so good and love the idea of making extra for leftovers.
Jackie you knocked it out of the park with this one! Ron and I loved the crispy outside of these cakes combined with the gooey inside from the cheese. I made a dipping sauce of greek yogurt, red pepper flakes, salt, a squeeze of lemon and a tiny bit of mayo (for that fat flavor) and served with a side of kale salad…..Ah-mazing! We did enjoy an adult beverage with it (red wine of course!) which only enhanced the yumminess factor. I’m so glad we have similar food tastes because I have cooked more since I’ve found your blog than I have in a long time. Now, any ideas on where I can find a kitchen fairy to do my dishes 😉
Hi Cheryl! I thought you might like (love) these cakes and I’m so happy you gave them a try. I made up a batch the other day and seriously had like three. The cheese and the crispy texture of the cake is just too good. I love that we have the same food tastes as well and that you are finding so many recipes that you love from the blog 🙂 I also had a nice tall glass of red wine last night. When you move up to Northern California, we will have to get together for dinner and cook and drink wine. Kitchen fairy? I need one of those as well. I end up cooking the dinners and cleaning them up. What’s wrong with that picture? 🙂 Have a great weekend girl! xoxo, Jackie
Cooking dinner and drinking wine – it’s a date!
Yippee!
jackie i have all these ingredients…i hope mine turn out as pretty as yours. the pictures look awesome…and i love the moz cheese in the middle…can’t beat that!
Hi Angela! Thanks for the sweet comment regarding the photographs. I’m glad I got a few good ones. It’s funny but I quickly took these photos one afternoon while Eli and his buddies were running all around me. His buddies didn’t quite get why I was taking photos of food. It was chaos! 🙂
This looks absolutely heavenly! You can never have too many quinoa recipes!! Do you think I can bake these instead?
Hi Min! BTW, I love that name 🙂 I agree that you can’t have to many quinoa or kale recipes, as it’s nice to have variety. You could totally bake these, but they might be on the dry side. The oil helps to crisp them up and give them that crunchy outside. You could use just 2 tablespoons of olive oil, like I recommended at the bottom of the post, if you’re worried about frying them. If you do bake them then I would bake them at 400 degrees on an oiled baking sheet. Bake for about 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes. If you do bake them, let me know how they turn out. 🙂
Thank you so much for the tip! My husband def wouldn’t mind me frying them, but I’m in a friendlier relationship with the oven ;). I sure will let you know how they turn out!!
Often times when someone writes “my kids liked them” I think perhaps my boyfriend, who doens’t like anything thats remotely good for him, will like them. I might have to sub in some low fat cheddar cheese but i think these will be a hit with him! Perhaps I’ll also try to sneek in a veggie…
Hi Rebecca. That’s hilarious about your boyfriend. My son loved these because there was cheese oozing out of the cakes and they were all crispy. He loves anything with cheese. Yes, some kale or spinach would be great in these! 🙂
Hi Reba. That’s hilarious about your boyfriend. My son loved these because there was cheese oozing out of the cakes and they were all crispy. He loves anything with cheese. Yes, some kale or spinach would be great in these!
Those pictures are so pretty it makes me wish I like quinoa… but I just don’t. 🙁 I’ve tried. Good thing I like kale now though!
No worries girl. Quinoa isn’t for everyone. I’m glad you love kale now though. 🙂
I would like to make these with gluten free flour. Thoughts on using any flour blend?
Hi Rocky! I have put in a request to my girlfriend (who has a gluten intolerance) to see what she suggests. In the meantime, I know that Bob’s Red Mill make a gluten-free app-purpose flour, as well as Arrowhead Mills and King Arthur has one as well. Here’s a great link from the kitchn that talks about gluten-free flour substitutes that you might want to take a look at. I will get back to you with what my friend is going to use when she makes these.
http://www.thekitchn.com/glutenfree-flour-substitutes-w-137056
xoxo, Jackie
Hi Rocky! I also suggest that you try the other quinoa patties on my blog. They use breadcrumbs instead of flour and I know there are tons of great gluten-free bread crumbs out there. 🙂
Hi Rocky! I have heard back from my friend, but she sent a long email, if you want to email me, I can forward her email to you. My email is jackie@marinmamacooks.com. She did say that the best GF flours are Pamela’s, King Arthur, Gluten Free Pantry, Bob’s Red Mill. And now Trader Joe’s also has a GF flour blend. She has a combination of flours that she uses for most recipes. Anyway, I will be happy to forward her email onto you. 🙂
Oh my goodness, these look so good! I love that pic, you know that cheese oozing out is getting to me! 🙂 Another great recipe and instructions girlfriend! Quinoa and kale are good healthy obsessions to have.
Hope you are well. Today is going to be busy getting ready for valentines and a big event for work tomorrow, and then I’ve got to pack for my trip! I’m spending the night at my sister’s tomorrow night since our flight leaves so early in the morning. I’m really looking forward to it. I might try to schedule a blog post to post while I’m gone, but that might not happen so it will be radio-silent for a week! Hope you have a wonderful week, Jackie. xoxo, Sharon
Hey girl! I’m so uber jealous of your upcoming trip, have I told you that like 100 times already? 🙂 I love what you said on pinterest about these cakes, great caption. I might have to change the wording in my post now. Don’t blog while you’re gone unless it’s with photos of you and your sisters. Take a vacation, relax, get some sun, have a few cocktails and just enjoy! Leave the laptop at home! I’m going to email you my cell number so you can feel free to text me and make me even more jealous! Have fun sister!
xoxo, Jackie