If you’re looking for a fun and tasty way to enjoy quinoa, these Crispy Quinoa Cakes with Herbs and Parmesan are a perfect choice! Packed with protein-rich quinoa, fresh herbs, and savory parmesan, these cakes have a lovely golden crust that pairs beautifully with a salad, in a wrap, or as a stand-alone snack. Easy to make and full of flavor, they’re a versatile addition to any meal.
Ingredients
- 1.5 cups raw quinoa (cooked according to package instructions, about 3 cups cooked)
- 1 scallion, sliced
- 2 cloves garlic, finely chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh chopped oregano
- 1 cup panko bread crumbs
- 4 large eggs, beaten
- Olive oil, for pan-frying
- Salt and black pepper, to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly, then cook according to package instructions. Once done, fluff with a fork and let cool slightly.
- Prepare the Mixture: In a large mixing bowl, combine the cooked quinoa, sliced scallion, chopped garlic, grated parmesan, parsley, oregano, and panko breadcrumbs. Mix well.
- Add Eggs and Seasoning: Pour in the beaten eggs and season with salt and black pepper to taste. Stir until the mixture is well combined and holds together when pressed.
- Form the Cakes: Using your hands, form the quinoa mixture into small patties, about 1/2 inch thick and 2 inches wide.
- Pan-Fry the Cakes: In a large skillet, heat a few tablespoons of olive oil over medium heat. Place the quinoa cakes in the skillet, cooking in batches if necessary. Cook for approximately 3-4 minutes on each side, or until they develop a beautiful golden-brown crust and become crispy.
- Serve: Transfer the quinoa cakes to a plate lined with paper towels to drain any excess oil. Serve warm, with a side of dipping sauce, a fresh salad, or as a sandwich filling.
Conclusion
These Crispy Quinoa Cakes with Herbs and Parmesan are a fantastic way to turn simple ingredients into a delicious dish. Light, crispy, and flavorful, they’re ideal for any occasion—from lunch to party appetizers. Enjoy these healthy, protein-rich cakes hot off the skillet or save for meal-prep to enjoy all week long!
Crispy Quinoa Cakes with Herbs and Parmesan
These Crispy Quinoa Cakes combine nutty quinoa withfresh herbs, savory parmesan, and a light crisp from panko breadcrumbs. Perfectas an appetizer, light lunch, or a protein-packed snack, these cakes offerflavor and texture in every bite.
Ingredients
- 1.5 cups raw quinoa cooked according to package instructions, about 3 cups cooked
- 1 scallion sliced
- 2 cloves garlic finely chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh chopped oregano
- 1 cup panko bread crumbs
- 4 large eggs beaten
- Olive oil for pan-frying
- Salt and black pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly, then cook according to package instructions. Once done, fluff with a fork and let cool slightly.
- Prepare the Mixture: In a large mixing bowl, combine the cooked quinoa, sliced scallion, chopped garlic, grated parmesan, parsley, oregano, and panko breadcrumbs. Mix well.
- Add Eggs and Seasoning: Pour in the beaten eggs and season with salt and black pepper to taste. Stir until the mixture is well combined and holds together when pressed.
- Form the Cakes: Using your hands, form the quinoa mixture into small patties, about 1/2 inch thick and 2 inches wide.
- Pan-Fry the Cakes: In a large skillet, heat a few tablespoons of olive oil over medium heat. Place the quinoa cakes in the skillet, cooking in batches if necessary. Cook for approximately 3-4 minutes on each side, or until they develop a beautiful golden-brown crust and become crispy.
- Serve: Transfer the quinoa cakes to a plate lined with paper towels to drain any excess oil. Serve warm, with a side of dipping sauce, a fresh salad, or as a sandwich filling.