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Quinoa cakes

Nutrition Facts

Serving Size 1 cake
Calories 122

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 3 g
Total fat 7 g
Sodium 172 mg
Cholesterol 38 mg
Dietary fiber 1 g
Protein 6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

These golden-brown quinoa cakes are packed with nutrients and protein and are excellent served hot or at room temperature.


(Serves 14)
  • 3 sweet potatoes, peeled and cut into spears
  • 1 cup uncooked quinoa
  • 2 eggs
  • 3 cloves garlic, minced
  • 6 ounces Gruyere or Parmesan cheese, shredded
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive oil


Heat oven to 375 F. Place the potatoes on a greased baking sheet. Bake for 45 minutes or until potatoes are completely soft. Meanwhile, cook quinoa according to package directions; set aside to cool.

In a large bowl, combine cooked potatoes, cooked quinoa, eggs, garlic, cheese, parsley, salt, pepper and nutmeg.

Heat 1 tablespoon of olive oil in a large saucepan. Form half of the quinoa mixture into 1/4-cup patties and place in the pan; cook until cakes are golden brown. Place cooked patties on a baking sheet. Repeat process with remaining oil and quinoa mixture. Bake cakes in the oven for 5 minutes to ensure they are heated through.

Last Updated: June 2nd, 2016