Cheddar Quinoa Cakes are savory, delicious and gluten free! I’ve mentioned before that I love quinoa because it has protein. It is nutritious, high in minerals, amino acids and is naturally gluten-free. It is also one of few plant foods that is considered a complete protein. We are not vegetarian, but at times, we enjoy meatless meals. These Cheddar Quinoa Cakes are perfect for those days. It is an easy recipe and its one of my favorite ways to use leftover quinoa.
- 1 1/2 Cups Quinoa, cooked
- 3 Eggs, beaten
- 3/4 – 1 Cup Cheddar Cheese, shredded
- 1 – 2 Tsp Onion, finely minced (or grated)
- Salt & Pepper, to taste
- Drizzle of Olive Oil
- Salsa (optional)
- Cilantro, for garnish (optional)
Beat the eggs in a medium bowl. Add the quinoa, minced onion and cheddar cheese, then the salt and pepper. Mix well. The batter should be thick. If it is too thin, you can add more quinoa. In a large skillet, add the oil, over medium heat. Once the skillet is hot, spoon the batter, as you would for pancakes. Cook until the bottom is golden, then flip over. This should be after about 3 minutes. Once cooked, remove from heat and set aside. While the pan is hot, toss in 2-3 handfuls of spinach, chard or mixed greens. When the greens are wilted, top each cake with some of the greens. Add salsa and some cilantro. You could also add a dollop of sour cream or Greek yogurt.
Yield: 4 Cakes
You could easily change the flavor of these cakes, depending on what you mix in. Here are some alternatives.
Substitute the cheddar for:
- Pepper Jack and add some Jalapeños.
- Monterey Jack and Green Chilies.
- Smoked Gouda and Caramelized Onions
- Mozzarella and Sun Dried Tomatoes
There are any number of flavor combinations. I like that it is an easy and versatile recipe.
I would love to hear what flavor combo you would make! Let me know in the comments!