These quinoa cakes are absolutely delicious. I’ve been meaning to make them again because they are so packed with flavor and texture, It’s truly the sun dried tomatoes that steal the show!
The original recipe calls for kale but honestly, I’m really not a big kale person. I know, I know, it’s a “superfood” and everyone should be in love with it, but what’s wrong with some simple, classic spinach instead? Spinach is still packed with vitamins and minerals, like vitamin K and calcium, and it can be thrown into so many recipes.
If you are a kale lover, by all means, add the kale! I’m just going to stick to my spinach 🙂
Original recipe from Oh She Glows
- 1 1/2 cups cooked quinoa
- 2 tablespoons ground flax + 6 tablespoons water
- 1 cup finely chopped spinach
- 1/2 cup rolled oats, ground into a flour
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
- 1/4 cup sunflower seeds
- 1/4 cup fresh basil leaves, finely chopped
- 2 tablespoons finely diced onion
- 1 clove garlic, minced
- 1 tablespoon tahini paste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons red or white wine vinegar
- 1/2 teaspoon fine grain sea salt, or to taste
- 3 tablespoons all-purpose flour
- red pepper flakes, to taste
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
- Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don’t forget the flour because it helps bind the patties.
- Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
- Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
- Cool for 5 minutes on the sheet and then enjoy!
The key with these is to make sure all the veggies are chopped super fine! Mine held together really well but I made a pretty big effort to make sure everything was minuscule.
Now go enjoy these tasty little guys!
- Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.