Quinoa salad can be a wonderful meal—and there's a way for salad-wary eaters to enjoy this ancient grain, too. Form quinoa into patties, along with eggs, Parmesan, herbs, scallions, hot sauce, mashed white beans and whole grain bread crumbs. Then fry them in a little bit of olive oil and serve the cakes with a quick roasted-red-pepper sauce.

Serves 6


For the roasted red pepper sauce:
  • 1 Tbsp. olive oil
  • 1/2 cup onion, chopped
  • 1 cup jarred, roasted red pepper, chopped
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup plain almond or cashew milk
  • 1 Tbsp. fresh basil leaves
For the quinoa cakes:
  • 1 cup quinoa, rinsed
  • 3 eggs
  • 1 Tbsp. grated Parmesan cheese
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. green onions, chopped fine
  • 1 tsp. hot pepper sauce
  • 1/8 tsp. salt
  • 1 15-ounce can white beans, drained and rinsed and mashed lightly with a fork
  • 1/4 cup whole grain bread crumbs
  • 2 Tbsp. olive oil


To prepare the roasted red pepper sauce: Heat the olive oil over medium heat in a heavy-bottomed sauce pot. Add the onion and cook for 3 minutes or until translucent. Add the roasted red pepper, chicken broth and almond or cashew milk. Simmer for 10 minutes and add the fresh basil. Cook for 1 minute and then transfer everything to a blender and blend on high until creamy. Keep warm.

To prepare the quinoa cakes: Rinse the quinoa under cold running water. Place the quinoa in a medium saucepan and cover with 2 cups cold water. Bring to a boil and immediately reduce to a simmer. Cover with the lid slightly ajar and continue to cook over low heat for 15 to 20 minutes, or until the quinoa is puffed and you see a little white ring release from around the quinoa. Remove from the heat and let cool to room temperature and set aside.

In a large bowl place the eggs, parsley, green onions, salt and hot pepper sauce. Beat lightly with a fork. Add the lightly mashed beans, bread crumbs and quinoa. Stir to combine with a wooden spoon. The mixture will be a little sticky, so I lightly dampen my hands when forming the cakes. Heat a nonstick skillet on medium heat with 2 Tbsp. of olive oil. Fry the cakes, in batches, until crispy on the outside. Flip the cakes and crisp the other side. Transfer to a plate in the oven and keep warm until the other cakes are finished. Place 1/4 cup of roasted red pepper sauce on 6 plates. Top with 2 quinoa cakes and serve with cooked broccoli or green beans.

Calories: 329
Fat: 12 g
Saturated fat: 2 g
Protein: 13 g
Carbohydrates: 35 g
Fiber: 6 g
Sodium: 456 mg
Cholesterol: 94 mg

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