Soy-Free Quinoa Cakes

Crispy, golden, and utterly satisfying, these Soy-Free Quinoa Cakes are the ultimate vegetarian delight for any meal of the day. Made with nutrient-packed quinoa, fresh grated carrots and zucchini, and a wholesome blend of chickpea flour and cornmeal, these patties are loaded with plant-based protein and fiber. Bursting with flavors from green onions, garlic powder, and a touch of black pepper, they’re pan-fried to perfection in olive oil for a crave-worthy texture. Ready in under an hour, these versatile cakes make a perfect main dish served with a refreshing salad or as a snack paired with your favorite dipping sauce. Gluten-free and made without soy, they cater to a variety of dietary preferences without compromising on taste or heartiness!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium, grated Carrot
• 1 medium, grated Zucchini
• 2 stalks, chopped Green onions
• 2 large Eggs
• 0.5 cup Cornmeal
• 0.5 cup Chickpea flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 3 tablespoons Olive oil

Directions

Step 1

Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.

Step 2

Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and allow it to cool slightly.

Step 3

In a large mixing bowl, combine the cooked quinoa, grated carrot, grated zucchini, and chopped green onions.

Step 4

In a separate bowl, beat the eggs, then add them to the quinoa mixture.

Step 5

Add the cornmeal and chickpea flour to the mixture along with salt, black pepper, and garlic powder. Stir until all ingredients are well combined.

Step 6

Heat 3 tablespoons of olive oil in a large skillet over medium heat.

Step 7

Using your hands, form the quinoa mixture into small patties, about 2-3 inches in diameter.

Step 8

Place the patties into the skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side or until golden brown and crispy.

Step 9

Transfer to a plate lined with paper towels to drain any excess oil. Repeat with remaining mixture, adding more oil to the skillet as needed.

Step 10

Serve the quinoa cakes warm, either alone or with your choice of dipping sauce or salad.

Nutrition Facts

Serving size	(1219.2g)

Amount per serving	% Daily Value*
Calories	1794.6

Total Fat 72.1g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 372mg	0%
Sodium 5218.3mg	0%
Total Carbohydrate 227.3g	0%
Dietary Fiber 18.3g	0%
Total Sugars 21.0g
Protein 60.2g	0%

Vitamin D 82IU	0%
Calcium 203.8mg	0%
Iron 14.0mg	0%
Potassium 1515.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 13.4%

Carbs: 50.5%