Quinoa Cakes
Prep time
Cook time
Total time
Vegan | Vegetarian | Gluten-Free | Dairy-Free

Difficulty Level: medium
Serves: 14-16 individual cakes
  • 1 cup quinoa (rinsed)
  • 2 eggs (pastured, organic if you can)
  • 6 tbsp rice flour (use any gluten-free flour you like)
  • 3 tbsp tahini
  • 1 tbsp red wine vinegar
  • 10 oz (2 big handfuls) fresh arugula, chopped
  • 1 cup finely grated sweet potato (about 1 small one)
  • ¼ c finely diced onion
  • 2 garlic cloves, minced
  • 1 tsp sea salt
  • ½ tsp black pepper
  • olive or coconut oil for brushing over cakes for extra crispiness (if desired)
  1. Start with quinoa so it’s cooking while you prep the other ingredients. Combine quinoa with 2 cups of water in a pot and bring to a boil. Reduce heat and simmer about 15-20 minutes until soft. Remove from heat and let stand, covered. (The longer you leave it covered the more evenly “fluffy” your quinoa will be.)
  2. Once quinoa is ready to go, transfer into a mixing bowl. Add all the other ingredients: eggs, flour, tahini, vinegar, arugula, sweet potato, onion, garlic, salt and pepper. Mix around with hands and start squishing and smoothing to combine all the ingredients really well. Cover and refrigerate for 30 minutes if you have time. (this will help it “firm up”)
  3. Preheat oven to 400 F with rack in the middle. Line a baking sheet with parchment paper
  4. It’s easier to shape the cakes if you have wet hands. Either water or olive oil will do. Grab a handful off the mixture and shape into a tight ball before patting it down into a cake. (make sure the mixture sticks together well). Place even distance apart on baking sheet.
  5. Bake the cakes until there are lightly browned and crispy, flipping at least once half way through. Baking time is about 30-35 minutes depending on your oven. (tip: if you want to brush the little suckers with olive oil that’ll help them get nice and crispy on the outside. But, it’s not necessary.)
Recipe by Kimdeon.com at http://kimdeon.com/recipes/gluten-free-recipes/quinoa-cakes/