• Prep Time: 5 mins
  • Cooking Time: 45 mins
  • Serves: 14

Crispy Quinoa Cakes Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1 cup dry or 3 cups cooked quinoa
  • 2 cups water (for cooking quinoa)
  • 2 eggs
  • 1/4 cup egg whites
  • 1/2 cup sun-dried tomatoes, packed in oil or water (drained)
  • 1/3 cup feta cheese, crumbled
  • 3 tbsp cornmeal or almond flour
  • 1/2 cup parsley, finely chopped
  • 1/4 cup basil, finely chopped
  • 1/4 tsp + a pinch salt
  • Ground black pepper, to taste
  • Cooking spray (I use Misto)


In a small pot, add quinoa, water and a pinch of salt. Cover, bring to a boil on high, reduce heat to low and cook for 10 mins. Remove from heat and let stand covered for 5 minutes. Fluff with fork and set aside.

In a large mixing bowl, combine eggs with egg whites and whisk for 30 seconds. Add quinoa, sun-dried tomatoes*, feta cheese, cornmeal, parsley, basil, black pepper, 1/4 tsp salt and stir to combine.
Preheat large skillet on medium heat and spray with cooking spray. Scoop the mixture with a measuring 1/4 cup and press gently to pack. This step will make it easier to form the cakes. Place on a skillet, press slightly with spatula and cook for 5 – 6 minutes or until golden brown. Flip carefully and cook for another 5 minutes. Repeat this step with remaining mixture. Serve hot.

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