Base Quinoa Cakes Recipe
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Base Quinoa Cake


Quinoa cakes are delicious served in a gluten-free bun, on top of a salad, or with a bounty of plant-based sides. You can easily travel the globe by choosing a variety of flavor combinations inspired by ethnic cuisines.
Makes 8 to 10 cakes

Ingredients:

Quinoa:
(Make 3 cups quinoa using the ratio below, and set aside to cool)

  • 1 1/8 cup raw quinoa (any color)
  • 2 cups of liquid

Binder:
(Choose two, based on flavor (or lack thereof) you want to add to the dish, or use what you have on hand)

  • 2 1/2Tbsp of ground flax with 2 1/2 Tbsp warm water
  • 1 Tbsp ground chia with 3 Tbsp warm water
  • 2 Tbsp of whole grain flour, such as quinoa, chickpea, gluten-free oat, or buckwheat flour
  • 1/2 cup baked yam, black beans or lentils, blended

Vegetables:
(Choose 2 or 3 of your favorites, or use what you have on-hand, to complement the flavoring ingredients you’ll choose below)

  • 1/2cup zucchini, grated
  • 1/2 cup carrot, beet, parsnip, or yam, grated
  • 1/4 cup kale, or Swiss chard, finely diced
  • 1/2 bell pepper (any color), finely diced

Flavoring ingredients:
Use the Thrive Forward Flavor Profiles download in the Discover New Go-to Meals lesson in this chapter to help you choose a global cuisine-inspired flavor profile for your quinoa cake.

Other essentials:

  • 1/2 Tbsp coconut oil

General Instructions:

Quinoa cakes can be cooked in a pan on the stove, or baked in the oven, depending on personal preference.

  1. If baking, preheat oven on to 375° F.
  2. If you haven’t already, cook quinoa and let cool until it is a comfortable temperature to handle.
  3. Prepare veggies. Grate and chop veggies and add to a large mixing bowl.
  4. Prepare flavoring ingredients. If any of your flavoring ingredients need to be sautéed (such as garlic, shallots, or onions), do so now and add them to the bowl.
  5. Add binder and cooked, cooled quinoa to the bowl of prepared veggies and flavoring ingredients and mix together gently until well incorporated.
  6. Make 1/3 cup patties (use a measuring cup as a scoop, or eyeball it). Compress each patty firmly so all the ingredients hold their shape.
  7. If frying: heat a pan over medium heat and melt coconut oil, then add patties. Sear each side of patty for 4 to 5 minutes, until golden brown.
  8. If baking: put your patties on a baking sheet lightly greased with coconut oil or lined with parchment and bake for 25 to 30 minutes.
  9. Sear each side of patty for 4 to 5 minutes, or bake for 25 to 30mins on a baking sheet.

Variation 1: Mexican Quinoa Patties

Ingredients:

Quinoa:

  • 3 cups cooked quinoa, cooled

Binder:

  • 1 Tbsp chia seeds with 3 Tbsp warm water
  • 1/2 cup black beans, puréed

Vegetables:

  • 1/2 cup red bell pepper, diced
  • 1/2 medium yellow onion, diced

Flavoring ingredients:

  • 1/2 cup cilantro, chopped
  • 1 lime, juiced and zested
  • 1 jalapeño, minced
  • 1 tsp ground cumin
  • Sea salt, to taste

Other essentials:

  • 1/2 Tbsp coconut oil

Instructions:

  1. If baking, preheat oven on to 375° F.
  2. If you haven’t already, cook quinoa and let cool until it is a comfortable temperature to handle.
  3. Soak chia seeds in warm water and allow to gel for a few minutes.
  4. Sauté onions with cumin and jalapeño until the onions begin to caramelize.
  5. In a large mixing bowl, add puréed black beans and gelled chia seeds and cooked, cooled quinoa. Add chopped red bell peppers, onion, jalapeño and flavoring ingredients and mix together gently.
  6. Make 1/3 cup patties (use a measuring cup as a scoop, or eyeball it). Compress each patty firmly so all the ingredients hold their shape.
  7. If frying: heat a pan over medium heat and melt coconut oil, then add patties. Sear each side of patty for 4 to 5 minutes, until golden brown.
  8. If baking: put your patties on a baking sheet lightly greased with coconut oil or lined with parchment and bake for 25 to 30 minutes
  9. Sear each side of patty for 4 to 5 minutes, or bake for 25 to 30mins on a baking sheet.

Variation 2: Classic Lemon Pepper and Dill

Serves 8 to 10

Ingredients:

Quinoa:

  • 3 cups cooked quinoa, cooled

Binder:

  • 2 Tbsp of oat or buckwheat flour
  • 2 1/2 Tbsp ground flax added to equal amounts warm water

Vegetables:

  • 1/4 cup arugula, kale, or swiss chard, chopped
  • 1/2 cup zucchini, grated

Flavoring ingredients:

  • 1/2 medium red onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup fresh dill, finely chopped
  • 1 lemon, juiced and zested
  • Sea salt, to taste

Other essentials:

  • 1/2 Tbsp coconut oil

Instructions:

  1. If baking, preheat oven on to 375° F.
  2. If you haven’t already, cook quinoa and let cool until it is a comfortable temperature to handle<./li>
  3. Soak ground flax in warm water and allow to gel for a few minutes.
  4. In a large mixing bowl, add cooked quinoa, gelled flax, oat flour, and all remaining ingredients (except coconut oil) and mix gently until well combined.
  5. Make 1/3 cup patties (use a measuring cup as a scoop, or eyeball it). Compress each patty firmly so all the ingredients hold their shape.
  6. If frying: heat a pan over medium heat and melt coconut oil, then add patties. Sear each side of patty for 4 to 5 minutes, until golden brown.
  7. If baking: put your patties on a baking sheet lightly greased with coconut oil or lined with parchment and bake for 25 to 30 minutes.
  8. Sear each side of patty for 4 to 5 minutes, or bake for 25 to 30mins on a baking sheet.
  9. Serve in on a salad, or in a gluten-free bun

Variation 3: Falafel Quinoa Patties

Serves 8 to 10

Ingredients:

Quinoa:

  • 3 cups cooked quinoa, cooled

Binder:

  • 2 1/2Tbsp of ground flax added to equal amounts warm water
  • 2 Tbsp chickpea flour

Vegetables:

  • 1/2 cup grated zucchini
  • 1 grated carrot

Flavoring ingredients:

  • 1/2 medium red onion, finely diced
  • 1 clove raw garlic, minced
  • 1Tbsp whole coriander
  • 3 Tbsp cumin
  • 2 stalks of celery, diced
  • 1/2 cup fresh parsley, finely diced
  • 1Tbsp lemon zest
  • Sea salt to taste

Other essentials:

  • 1/2 Tbsp coconut oil

Lemon Tahini Sauce

  • 1/2 cup tahini (sesame paste)
  • 1 to 2 tsp whole sesame seed
  • 1 clove garlic
  • 2 Tbsp of olive oil
  • 1/4 cup lemon juice Sea salt to taste

Instructions:

  1. If baking, preheat oven on to 375° F. If you haven’t already, cook quinoa and let cool until it is a comfortable temperature to handle.
  2. Soak ground flax in warm water and allow to gel for a few minutes.
  3. Sauté red onions and garlic for 2 to 5 minutes until the onion is soft.
  4. In a large mixing bowl, add gelled flax seeds, chickpea flour and cooked, cooled quinoa. Add chopped zucchini, carrots, onion mixture and flavoring ingredients and mix together gently.
  5. Separately, purée ingredients for the lemon tahini sauce in a food processor or blender.
  6. Make 1/3 cup patties (use a measuring cup as a scoop, or eyeball it). Compress each patty firmly so all the ingredients hold their shape.
  7. If frying: heat a pan over medium heat and melt coconut oil, then add patties. Sear each side of patty for 4 to 5 minutes, until golden brown.
  8. If baking: put your patties on a baking sheet lightly greased with coconut oil or lined with parchment and bake for 25 to 30 minutes
  9. Sear each side of patty for 4 to 5 minutes, or bake for 25 to 30mins on a baking sheet.
  10. Plate patties with a green leafy salad and drizzle tahini sauce over top, or serve in a whole grain or gluten-free pita with other toppings such as chopped tomato and cucumber.

Variation 4: Cajun Quinoa Patties

Serves 8 to 10
Quinoa:

  • 3 cups cooked quinoa, cooled

Binder:

  • 2 Tbsp of gluten-free oat flour
  • 2 1/2 Tbsp of ground flax added to equal amounts warm water
  • 1/2 cup black beans, puréed

Vegetables:

  • 1/2 cup zucchini, grated
  • 2 stalks of celery, finely diced
  • 1/2 bell pepper, diced

Flavoring ingredients:

  • 1/2 medium red onion, diced
  • 1 clove garlic, minced
  • 2 Tbsp hot sauce (such as Tabasco or Louisiana)
  • 2 tsp of cayenne pepper
  • 1Tbsp Braggs liquid aminos (or use soy sauce, or gluten-free tamari)
  • Sea salt, to taste
  • 1 tsp cracked pepper

Other essentials:

  • 1/2 Tbsp coconut oil

Instructions:

  1. If baking, preheat oven on to 375° F.
  2. If you haven’t already, cook quinoa and let cool until it is a comfortable temperature to handle.
  3. In a large mixing bowl, add gelled flax seeds, oat flour, puréed black beans and cooked, cooled quinoa. Add chopped vegetables and flavoring ingredients and mix together gently.
  4. Make 1/3 cup patties (use a measuring cup as a scoop, or eyeball it). Compress each patty firmly so all the ingredients hold their shape.
  5. If frying: heat a pan over medium heat and melt coconut oil, then add patties. Sear each side of patty for 4 to 5 minutes, until golden brown.
  6. If baking: put your patties on a baking sheet lightly greased with coconut oil or lined with parchment and bake for 25 to 30 minutes.
  7. Sear each side of patty for 4 to 5 minutes, or bake for 25 to 30mins on a baking sheet.
  8. Plate patties with a green leafy salad or serve in a gluten-free bun.

Variation 5: Middle Eastern Quinoa Patties

Serves 8 to 10

Ingredients:

Quinoa:

  • 3 cups cooked quinoa, cooled

Binder:

  • 2 1/2 Tbsp ground flax added to equal amounts warm water
  • 1/2 cup chickpeas, lightly puréed

Vegetables:

  • 1/4 cup arugula
  • 1/2 cup dried apricots, diced

Flavoring ingredients:

  • 1 Tbsp apple cider vinegar
  • 2 Tbsp dried turmeric
  • 2 Tbsp cumin
  • 1 tsp cinnamon

Other essentials:

  • 1/2 Tbsp coconut oil

Instructions:

  1. If baking, preheat oven on to 375° F.
  2. If you haven’t already, cook quinoa and let cool until it is a comfortable temperature to handle.
  3. Soak ground flax in warm water and allow to gel for a few minutes.
  4. In a large mixing bowl, add gelled flax seeds, puréed chickpeas and cooked, cooled quinoa. Add arugula, apricots and flavoring ingredients and mix together gently.
  5. Make 1/3 cup patties (use a measuring cup as a scoop, or eyeball it). Compress each patty firmly so all the ingredients hold their shape.
  6. If frying: heat a pan over medium heat and melt coconut oil, then add patties. Sear each side of patty for 4 to 5 minutes, until golden brown.
  7. If baking: put your patties on a baking sheet lightly greased with coconut oil or lined with parchment and bake for 25 to 30 minutes
  8. Sear each side of patty for 4 to 5 minutes, or bake for 25 to 30mins on a baking sheet.
  9. Plate patties with a green leafy salad, tossed with almonds.