- Vegan Quinoa Cakes
- Prep Time: 45
- Cook Time: 30
- Total Time: 1 hour 15 minutes
- Servings: 4 large cakes
- Category: vegan, main
- Cuisine: Mediterranean
Quinoa Cakes (use white quinoa – other colored quinoa will not bind)
- 2 cups water
- 1 cup rinsed, white quinoa (rinse and drain!!! DON’T SKIP)
- 2 teaspoons olive oil
- 1 tsp cumin
- 1 teaspoon granulated garlic powder
- 1/2 tsp kosher salt
- 1/2 teaspoon herbs de Provence ( or Italian dried herbs)
- zest from one small lemon (optional)
- 1/4 cup chopped Italian parsley (optional)
In a medium saucepan over high heat, add the rinsed white quinoa, salt, garlic powder, cumin, dried herbs and olive oil and mix. Bring to a boil. Cover, lower the heat and cook gently for 20 minutes. Set the timer.
Check the quinoa: make sure all the water is gone. If not, continue cooking without a lid for another 5 minutes until steam holes appear (this usually takes a total of 25 minutes and the quinoa has absorbed all the water and appear dry.) This is important that the quinoa is dry and not aqueous. Please be patient here, all heaters are not the same.
While still hot, stir the quinoa briskly with a fork for a minute until you see the grains separate. This is essential for the quinoa to bind. Eventually, after a full minute of mixing, the grains will break up and start to come together. You can see it visually. Remove from the heat and let cool in the pan for about 15 minutes, until it is cold enough to fit in your hands. Combine lemon zest and fresh parsley if desired.
With wet hands, shape 4 balls the size of a tennis ball. Arrange them on a plate or saucepan. Using your wet hands to make a cake 1 to 1 1/2 inches thick (about 3 to 4 inches wide), smooth out any cracks around the edges and make them look nice and neat. Wet hands are essential.
Store in the refrigerator for 15 minutes. When the quinoa cakes have cooled, they will firm up. (These can be stored for 3-4 days if prepared ahead of time, just lightly grease them, cover them, and store in the refrigerator.)
Carefully fry the quinoa patties over medium heat in a well-oiled pan (flip with a thin metal spatula). You can blanch them without coating or, for an even crispier crust, coat them with rice flour or GF panko. I often do this without food. Just make sure you don’t play with them – let them develop a good crust before you twist them. When they develop the crust, they come out of the pan on their own. I like to use a thin metal spatula to turn (more precisely). You can also bake them in a toaster (directly on the grill) or in a 400F oven (on a baking sheet lined with parchment paper) until heated through for about 20 minutes, but the crust for a pan gives them the BEST
USE WHITE QUINOA. Other colors will not work.
Can be made ahead, will keep up to 4 days in the fridge.