I cannot wait to share this quinoa cakes recipe with you. But first, let me tell you a story about my life. Okay, kidding. I am not going to tell you a story about my life, but I do want to talk about a complaint I frequently see on social media. That complaint is:
Why do recipe websites have to tell us a long story before they get to the recipe? Just shut up and show me the recipe.
So, my friends, I am going to give you the quinoa cakes recipe. In fact, you may scroll down at any point and skip this part. First, I am going to tell you why bloggers tell stories in recipe posts.
The short answer is: SEO. SEO stands for search engine optimization. Basically, Google likes content. If Google thinks your post doesn’t have enough relevant content related to the topic of your post, Google doesn’t want to show it to people who are searching on that topic.
So, if I write a recipe post about quinoa cakes, but I just simply post the ingredients and the instructions, that doesn’t give me enough chances to mention the key phrase quinoa cakes recipe so that my post shows up when you get hungry and type in quinoa cakes recipe. See what I did there? I found a way to mention it, twice! ha!
Therefore, because we like for people to actually read the things we write, and because we actually earn an income from our websites, we want you to be able to find our posts, so you can then enjoy our recipes.
Hopefully, that gives you a new found appreciation for why there are “stories” before recipes on most websites. If you found this post via Google, you are welcome for this recipe for quinoa cakes. (Wink, wink)
Now, let’s get to the actual Quinoa Cakes Recipe
This recipe is ahhh-mazing. I mean, I was even impressed with myself when I looked at my plate. Sometimes, the taste doesn’t match up to the look, but this time it surpassed it!
These quinoa cakes, or quinoa patties as some people call them, go perfectly with my favorite Sriracha Yogurt Dipping Sauce. The cakes/patties themselves are easy to make. Once you prep your ingredients, you literally just mix them together.
Wet your hands with a little water, and the mixture won’t stick to your hands while you’re forming your cakes. Form all those babies up and get them ready.
Heat some oil in your favorite skillet. I use a cast iron skillet. It’s my secret weapon in the kitchen.
Brown them nicely on each side, and you have some gorgeous, crispy, quinoa cakes ready to eat!
I love to pair these with a salad, and like I said, the Sriracha yogurt dipping sauce.
Making the Salad to Go With Your Quinoa Cakes
I love a good crunchy element in my salad, especially nuts. This salad has cashews, one of my favorite nuts. I use it for all sorts of things, like nut taco meat, vegan cheese sauce (I have a lot of recipes I need to post!).
You can view the whole recipe below, but basically…this salad is “the bomb”. I just said “the bomb”. For one, I don’t know who I am anymore, and two…it’s that good. You can use any dressing you like, but again, just use the Sriracha yogurt sauce and thank me later.
Quinoa Cakes with Thai Salad
Ingredients
For the Salad
- 2 Cups Romaine shredded
- 2 Cups Purple Cabbage finely shredded
- 1 Carrot peeled and grated
- 1 Yellow Bell Pepper thinly sliced
- 1 Cucumber thinly sliced
- ¼ Cup Cashews chopped
- 2 Tablespoons Chopped Cilantro Leaves
- Scallions chopped
For the Quinoa Cakes
- 3 Cups Cooked Quinoa, 1 cup uncooked
- 1 Carrot, peeled and shredded
- 1/4 cup Chopped Cilantro
- 4 Scallions, (white part only) finely chopped
- 1 Clove Garlic, finely minced
- 1 Lime, zested and juiced
- 3 Eggs, beaten
- Salt and Pepper, to taste
- 1 Cup Breadcrumbs
- Extra-Light Olive Oil (for frying)
Instructions
For the Quinoa Cakes
- Combine the quinoa, carrot, cilantro, scallions, garlic, eggs, pinch of salt and pepper, and breadcrumbs in a large bowl.
- Mix/stir well until combined.
- The mixture should hold together when you form a cake. If it doesn’t, you can add a tiny bit of water until it holds together. Wet your hands to keep the mixture from sticking to you while forming the cakes.
- Heat a large skillet over medium-high heat with oil coating the bottom of the pan.
- Add the cakes into the pan and cook them for a few minutes on each side, until golden brown and crisp. Drain on paper towels and repeat until all the cakes have been cooked.
For the Salad
- Combine the romaine, cabbage, carrot, and bell pepper in a bowl. Arrange cucumber slices on top/side. Sprinkle each portion with cashews, cilantro, and scallions. Drizzle with the sauce, serve with quinoa cakes on top or the side, and enjoy!
Hi, I’m Jessica! I am wife to Chris, and mom to Kaiper, Alana and Koa. I am a graphic designer, website developer and aspiring author. In this space, I share about everything from parenting, working from home, food we cook, and lots of things for kids! Learn more about me here.
