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Quinoa cakes are perfect as a stand alone dish or as a burger. They are light yet still pack in some protein and plenty of other nutrients. You can take these to a potluck or a picnic and even the omnivores will eat them in no small part thanks to the excellent red pepper sauce.

Quinoa Cakes with Red Pepper Sauce
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Quinoa Cakes with Red Pepper Sauce

Course: DinnerCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

Ingredients

  • Chia egg (1 Tbsp of chia seeds soaked in 2.5 Tbsp of water)

  • 2 Tbsp gram (chickpea) or all-purpose flour

  • 1 1/2 Tbsp tahini or nut butter

  • 1 1/2 Tsp rice or wine vinegar

  • 1 1/2 cups cooked quinoa

  • 1/2 cup grated sweet potato

  • 1/2 10-oz. package of frozen spinach, thawed and the water squeezed out

  • 1/4 cup finely chopped sun-dried tomatoes

  • 1/4 cup chopped walnuts

  • 2 Tbsp finely diced onion

  • 1 Tbsp chopped fresh parsley or cilantro

  • 1 clove garlic minced

  • 1/2 Tsp salt

  • 60 g. vegan feta (optional)

  • Red Pepper Sauce

  • 1 1/2 cups roasted red peppers

  • 1/2 cup toasted almonds

  • 1 clove garlic

  • 2 tsp. rice or wine vinegar

Directions

  • Preheat oven to 400°F.
  • Line a baking sheet with parchment or a silicone mat.
  • Combine the chia egg, flour, tahini, and vinegar in a large mixing bowl.
  • Add in remaining ingredients and mix together until mixture is firm enough to shape into cakes.
  • Shape mixture into 12 – 1/4 cup cakes (We use a 1/4 cup measuring cup) and place on the baking sheet.
  • Bake for 25 minutes, turning once, or until cakes are browned.
  • Red Pepper Sauce
  • Purée all ingredients in food processor or blender.

Notes

  • You can serve these along side your favourite vegetables like roasted cauliflower or brussels sprouts, steamed peas or just a good old salad.
Quinoa Cakes with Red Pepper Sauce