Cheesy Quinoa Cakes With a Roasted Garlic and Lemon Aioli

Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a great recipe I found on spoonforkbacon.com It is really good and filling. You can use salt and pepper to tasteEnjoy!

Ingredients Nutrition

Directions

  1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
  2. Pour oil into a large sauté pan and place over medium heat.
  3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches).
  4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
  5. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.
Most Helpful

These were incredible! I followed the recipe completely with the exception of cooking my quinoa in homemade turkey stock. I was really skeptical about the amount of pepper in them, but we like spicy so I went with it, adding it a little at a time and tasting it as I went. My husband and I thought it was great, but my 2.5 year old (who was really excited to eat them) thought it was too much pepper and only took a couple bites. The aioli does help cut the spice but not enough for him. Also, I have a pretty big food processor and the amount of aioli was too small for it to completely chop up the garlic. I will try making it in the blender next time. We will definitely make these again. Nice main dish to use instead of meat.

Diana J. August 26, 2015

Made this with a lot of alterations and it came out great! Added minced onions and garlic salt instead of scallions, grated zucchini, added 1/4 more cheese and an extra egg.

michelle.cheirif April 28, 2015

Glad to see someone already put this recipe on here. A co-worker sent me this recipe by email yesterday, and it looked so good I made it last night. My hubby does not like quinoa but I love it, so this was just intended for me. That brings up a good point... If you do not like quinoa, you are not going to like this recipe. It is an unusual texture that some people just don't enjoy. <br/><br/>I made one major modification to cut the fat. Instead of pan frying, I put the cakes on a cookie sheet with cooking spray and baked them at 400 degrees, flipping once. I started off at 15 minutes, but ended up baking them for about 20 minutes. That might have been just a tad too long, but they did get a nice golden brown color.<br/><br/>I also made half with fontina and half with reduced fat feta. (I just love feta and thought that might be good too.)<br/><br/>Both tasted great! They were a little dry, but I know that has more to do with my cooking method. Next time, I may add another egg or some other form of moisture if I try baking them again. <br/>However, I will note that they seemed to have more moisture today as leftovers. <br/><br/>I will definitely make these again, and have already been thinking of other modifications and tweaks I can make. For example, I may cook the quinoa in vegetable broth next time, just to add some flavor.

Dingo888 April 23, 2013