quinoa cakes. and oh look, a recipe

August 10, 2011 |  Category:   recipes

Oh, did we say we didn’t have time to post recipes anymore? Bah, don’t listen to anything I say. Although this was the second time we made these and the second attempt to post a recipe, and I believe Mark make these quinoa cakes again solely for the purpose of writing the recipe down even though I told him that I had already announced on the blog that I had given up hope of ever posting a recipe again. He probably did this just to annoy me.

So you know, quinoa. I’m a lukewarm fan. I know it’s good for me so I’ll gladly eat it, especially since it’s a good flavor sponge for anything it’s cooked with, but I never got really excited for quinoa until Mark made them into little cakes, like crab cakes. The outside is lightly crispy and proves once again that just about anything tastes good when it’s fried. We ate them as sides with our dinner both times, but my impulse the first time I tried them was to put a poached egg on top for breakfast. We had one left over from this batch and guess what? My instinct was right. It’s *perfect* for poached eggs (Mark wants you to know that he hates poached eggs and runny eggs in general and would never eat them this way).

Quinoa Cakes (makes 8-12 cakes, depending on size)

2 cups chicken or vegetable broth
1 cup quinoa, washed and drained
1/2 cup grated parmesan cheese
1 egg yolk
1 teaspoon kosher salt
black pepper to taste
1 cup Panko Japanese breadcrumbs, for coating
1/2 cup olive oil

Bring the broth to a boil in a small saucepan, then add the quinoa. Reduce the heat, cover and simmer for about 20 minutes, or until all the liquid is absorbed and quinoa is fully cooked. Transfer to a mixing bowl. Let cool for a few minutes. Gently mix in the parmesan cheese, egg yolk, salt and pepper. Form into patties about 3-4 inches in diameter. Chill them in the refrigerator for about 20 minutes. Heat the olive oil over medium heat in a large frying pan. Gently press each side of the quinoa cakes in the breadcrumbs to give each a light coating. Fry in batches for several minutes on each side, until golden brown and crispy. Let them cool on paper towels, and serve immediately.

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  • mochimuffin August 10, 2011 at 5:36 pm

    ZOMG, thank you for posting this. We love you guys regardless of whether you post recipes, but dang these look good — and look easy to make!

  • Seema August 10, 2011 at 5:43 pm

    Wow, that looks incredible! I try to eat quinoa as and when I remember as it’s supposed to be very rich in iron. I struggled at first but got used to it because it’s so good for me. What a wonderful way to eat it, especially with the egg on top. Definitely going to try that!

  • Kiana August 10, 2011 at 7:42 pm

    I love this! I do this with all leftovers. Leftover lentils/rice/pasta? Add an egg, veggies, herbs, breadcrumbs or flour and fry!

  • Julia August 10, 2011 at 8:33 pm

    Just be careful, first timers; some people are incredibly allergic to quinoa. My boyfriend is one of them. His whole life he’s had an iron stomach — no allergies and a love of spicy food — but after a bowl of quinoa he spent the night over the toilet. The worst part was that he had dressed it with super spicy kimchi! Oh, misery…

  • Funaek August 10, 2011 at 8:53 pm

    That is genius – put a poached egg on top! I too have mixed feelings about quinoa but I suspect that the quinoa cake with poached egg on top (and some fresh cracked pepper) will be just the thing! I also got my

  • Erin August 11, 2011 at 1:38 am

    Thank you! I just bought a big bag of quinoa in my attempt to move towards a veggie lifestyle and the only thing I know how to make it salad. I am totally making these for dinner tomorrow night. Yum.

    Tell Mark I dislike eggs with runny yolk too. Blech.

  • Tina August 11, 2011 at 8:14 am

    Jenna, thanks for the recipe. I will try it. Julia thanks for your note, I was going to make it actually to try something new for my toddler, so I’ll be careful.

  • Re August 11, 2011 at 9:19 am

    Yum! Thanks for sharing.

  • Erica August 11, 2011 at 10:31 am

    I’m in the poached egg camp and love anything with a poached egg on top. The cakes look delicious! I’m definitely going to try it.

  • sylvï August 11, 2011 at 10:46 am

    oh, these look lovely! is there something special about japanese breadcrumbs? julia’s comment made me wonder if the quinoa had been properly and thoroughly rinsed in hot water before cooking, you might want to add that tidbit to the recipe. it makes a world of difference to the end result.

  • Alicia August 11, 2011 at 11:17 am

    Just letting you know that I made your yellow tomato gazpacho the other day because I finally ran into some yellow tomatoes at C-Town, and it was really great! I always put crushed Wheat Thins at the bottom of my bowl because my version didn’t turn out all that thick and it needed something else to be crunchy, and I also added a cucumber, but it was great to go back in your archives and make it! So.. I think there’s something to be said to continuing to post recipes, cause they’re great!

  • Victoria August 11, 2011 at 11:53 am

    I made the quinoa cakes this morning from last nights left over quinoa! Wow….In additon, I topped them with a slice of extra sharp cheddar and a generous squirt of Sriracha, then the poached egg……it was incredible. Even my husband, who is not a quinoa fan, declared it fantastic. 🙂 thanks for a great idea.

  • Kim August 11, 2011 at 12:23 pm

    Yum! I actually really like quinoa & I’m really into putting eggs on EVERYTHING, so I’m definitely trying this!

  • Gina August 11, 2011 at 12:28 pm

    For a sweet breakfast alternative cook the quinoa in water instead of chicken stock. Omit pepper, add vanilla to the recipe. Then serve with berries and a little drizzle of maple syrup or agave nectar.

  • heijah August 11, 2011 at 7:35 pm

    We just made these for lunch , really d-e-l-i-c-i-o-u-s!
    This is a great recipe for a hypoglycemic diet.

    Thank you!

  • marisa August 11, 2011 at 9:44 pm

    First time commenter but I wanted to write and say thank you for this! I’m trying to find ways to eat quinoa – and I’m going to go with your poached egg suggestion because I love them.

  • Rachel August 11, 2011 at 10:29 pm

    I actually love quinoa and find it really easy to make a big quinoa salad on SUnday and pack it for lunch everyday. These cakes look wonderful, but I’m really craving those tomatoes on the side. Yum!

  • joohyon August 12, 2011 at 10:32 am

    because of you, i ate a yummy poached egg on toast. i’ve only had poached eggs in ramen for the last 10+ years or so. i think i’m now addicted. i can’t do anything i like just once. thanks. 🙂

  • colea August 12, 2011 at 1:48 pm

    I have a question: ehy kosher salt is required for this? And in general, what difference is between kosher salt and any salt? Salt is NaCl, what difference can it possibly make?

  • The Cilantropist August 14, 2011 at 12:09 pm

    These quinoa cakes look amazing – especially topped with the poached egg! I so wish I had quinoa right now so I could have this for breakfast.

  • ahoova August 15, 2011 at 11:43 am

    i love quinoa and have a tab dedicated to it on my blog. i made a quinoa apple cake (vegan) and it was out of this world – http://www.anjasfood4thought.com/2011/01/apple-quinoa-cake.html

  • Nerissa August 15, 2011 at 3:26 pm

    Thank you for this recipe. I rarely comment on a blog’s food recipe, but this was delicious. We paired it with a fried egg, and oyster/shitakes sauteed and then tossed with a balsamic reduction. This was so satisfying. AND, as an extra bonus, our toddler totally dug the cakes.

  • Jenna August 16, 2011 at 8:35 pm

    Sylvï, Japanese breadcrumbs, also known as Panko, have a much coarser texture than other breadcrumbs, and make for a much crispier coating. They can now be found in many supermarkets.

    Colea, kosher salt also has a coarser texture than other kinds of salt, and for certain things it is indispensable. For this recipe, however, any kind of salt will do.

  • Krysta Marie [Purple Pond] August 19, 2011 at 12:04 pm

    looks yummy! thanks for the recipe – i never know what to do with quinoa. it took me long enough to learn how to say it…

  • DCS September 2, 2011 at 6:49 pm

    Looks good, but I need to vegan-ify.

  • rerin September 5, 2011 at 12:08 am

    I stumbled across this recipe online and had to make them tonight for dinner, even though I was cooking just for me! (by the way, the leftovers are also delish cold out of the fridge… not that I just ate some or anything…)

    Ahem. Anyway, I made them with beef broth because I didn’t have chicken stock. I knew it’d be WAY too salty if I used all broth, so I used 1 cup of beef broth and 1 cup of water, and they still came out really salty. In retrospect, I should have left out the salt since both the broth and the parmesan have a lot of salt in them. Oh, well. Next time I make them I’ll add garlic, shredded zucchini and onion to bump up the nutrient content (I may add the whole egg instead of just the yolk in that case).

    Thanks so much for the recipe! I’m glad I found your site!

  • Sarah Lienard September 19, 2011 at 9:34 pm

    These look fantastic! Am definitely going to be giving these a go this week.

  • Sherry January 21, 2012 at 12:53 pm

    I agree about being lukewarm on quinoa. This is my new favorite way to eat it…from Junger’s Clean Diet book but I’ve removed some of the other parts to just make the quinoa salad only. It’s a great salad to eat for leftovers and so refreshing.

    Quinoa Salad

    – 2 cups Quinoa, follow the directions on the package to cook and let it cool
    – 1/4 cup parsley
    – 1/4 cup currants or craisins
    – 1/4 cup almonds, chopped
    – 1/2 cup carrots, diced
    – 1/4 cup mint, chopped
    – 1/4 cup scallions, sliced
    – 1 tsp Agave Nectar or honey
    – 1/4 cup lime
    – 1/2 tsp cumin
    – 1 tsp sea salt
    – 1/2 cup extra virgin olive oil

    Cook quiona as directed on box. Let cool, the easiest way for me is to spread out on a cookie sheet.
    Put cooled quinoa in a bowl, add the rest of the ingredients. Enjoy.