I am a big fan of quinoa cakes and they are such a great complement to a salad or served with a lean kind of protein like a fish or chicken.  I recently purchased a rice steamer and it is a perfect way to prepare the quinoa.  I use the brown rice setting and it produces wonderful, fluffy quinoa that I can make ahead and then use the grain to prepare the quinoa cake.  It is sometimes challenging to get the consistency of the exactly right and have them moist enough to hold together, and not crumble apart, but also have the cake not be too dry.  I use a bit of egg, mayo and panko to help bind all the ingredients together and added lots of fresh herbs for flavor.  If you are not wanting to use dairy, you could easily skip the feta.  Be sure to allow enough time for the cakes to set up in the fridge before sautéing.

Yield: 6 3 1/2-4 inch cakes


  • 2 cups cooked red quinoa (white is also fine)
  • 1 cup roughly chopped baby spinach, (stems removed)
  • 1/4 cup finely chopped red onion
  • 3 cloves minced garlic
  • 1/4 cup finely chopped parsley
  • 2 -3 tablespoons chopped fresh dill
  • 2 eggs, lightly beaten
  • 1 tablespoon mayonaise
  • 3 teaspoons dijon mustard
  • 1/4 cup crumbled feta
  • 1/4 cup panko
  • 2 tablespoons olive oil
  • salt and pepper to taste


In a small skillet, heat about a tablespoon of olive oil on low and sauté onions and garlic for about 3 minutes, just until fragrant and translucent.  Transfer to a large bowl.  Add cooked quinoa, panko, spinach and herbs and toss to combine.  Whisk together eggs, mayonnaise, mustard and salt and pepper.  Pour liquid ingredients into quinoa mixture and mix well until liquid is evenly distributed.  Fold in feta crumbles.  Using your hands, or a ring mold if you have one, shape quinoa mixture into 4 inch cakes about 1 inch thick.  You should have about 6.  Line a baking sheet with parchment paper and place cakes on paper.  Refrigerate the cakes for at least 30 minutes, or up to several hours.  Once chilled, heat a large non-stick or heavy bottom skillet with remaining tablespoon of olive oil to medium heat.  Place quinoa cakes in skillet and sauté for about 4 minutes a side.  You will notice the exterior acquiring a golden crust and then you can flip the cake to cook the other side and finish cooking your cake. Transfer to a plate to cool slightly or place directly on your favorite green salad. Quinoa cakes can be refrigerated and reheated in microwave as desired. Enjoy!