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Crisp, Cheesy Quinoa Cakes

There’s a whole lotta love going on in this savory cake and it’s actually healthy!

RECIPE: Crispy, Cheesy Quinoa Cakes

Yields: 4-6 medium/large cakes


  • 2 & 1/2 cups cooked and cooled quinoa
  • 1/2 cup good quality, grated Parmesan
  • 1/4 cup sharp cheddar (shredded)
  • 2 green onions (chopped)
  • 1/8 tsp smoked paprika
  • 1/8 tsp cayenne pepper (optional)
  • 1/4 tsp garlic powder
  • 1/4 tsp 1/2 tsp salt to taste
  • 2 eggs (whisked)
  • Vegetable or olive oil for sautéing


  1. Mix everything except eggs and oil together, taste for seasoning, adjust if desired.
  2. Mix in whisked eggs, cover and set in the fridge for 30 minutes to 24 hours.
  3. Shape into patties and sauté in oil about 5 minutes per side, in a hot pan over medium to medium-high heat until crispy.
  4. Serve as is, or make a Benedict by layering the quinoa cake on top of cooked asparagus and topped with smoked or roasted salmon and a soft poached egg.
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