High Protein Quinoa Cakes
Fuel your day with these wholesome and flavorful High Protein Quinoa Cakes! Packed with plant-based protein from quinoa and chickpeas, these golden, crisp patties are a healthy and satisfying option for lunch, dinner, or even meal prep. The mix of vibrant red bell peppers, zesty green onions, and fresh parsley elevates each bite with fresh and aromatic flavors, while a hint of cumin and paprika lends a subtly spiced depth. Made with a simple flaxseed “egg,” this recipe is entirely vegan and perfect for anyone seeking a nutritious, gluten-free alternative to traditional cakes. Ready in under 45 minutes, these protein-packed quinoa cakes are incredibly versatile—serve with your favorite sauce, a crisp salad, or wrap them in a pita for a complete meal that’s as delicious as it is nutritious!
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Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup chickpeas, canned, drained and rinsed
- 1 red bell pepper, finely diced
- 3 green onions, finely chopped
- 0.25 cup fresh parsley, chopped
- 3 tablespoons flaxseed meal
- 9 tablespoons water (for flax egg)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Directions
Step 1
Rinse the quinoa under cold water thoroughly. In a medium saucepan, bring the quinoa and 2 cups of water to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it cool slightly.
Step 2
In a small bowl, whisk together the flaxseed meal and 9 tablespoons of water to make a flax egg. Set aside for 5-10 minutes to thicken.
Step 3
In a large mixing bowl, mash the chickpeas with a fork or a potato masher until slightly chunky.
Step 4
Add the cooked quinoa, diced red bell pepper, chopped green onions, parsley, garlic powder, cumin, paprika, salt, pepper, and flax egg to the mashed chickpeas. Mix thoroughly until everything is well combined.
Step 5
Heat olive oil in a large skillet over medium heat.
Step 6
Form the quinoa mixture into 8 small patties, about 1/2 inch thick.
Step 7
Once the oil is hot, carefully place the patties in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
Step 8
Remove the quinoa cakes from the skillet and let them drain on a paper towel-lined plate.
Step 9
Serve warm with your choice of sauce or salad.
Nutrition Facts
| Serving size | (1303.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1416.3 |
| Total Fat 56.3g | 0% |
| Saturated Fat 5.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3434.9mg | 0% |
| Total Carbohydrate 179.1g | 0% |
| Dietary Fiber 30.3g | 0% |
| Total Sugars 18.2g | |
| Protein 53.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 426.8mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 1871.3mg | 0% |
Source of Calories