Whole30 Quinoa Cake

Packed with wholesome ingredients and bursting with flavor, these Whole30 Quinoa Cakes are a nourishing and versatile dish perfect for any meal of the day. Made with protein-rich quinoa, fresh grated carrot and zucchini, and a blend of almond and coconut flours, these golden-brown patties are seasoned with aromatic cumin, onion powder, and fresh parsley for a balanced and savory bite. Naturally gluten-free and Whole30 compliant, this recipe is a nutrient-dense option that doesn’t skimp on taste or texture. Perfect as a healthy appetizer, side dish, or even a plant-forward snack, these quinoa cakes are pan-fried to crispy perfection with a hint of olive oil, making them a satisfying choice for anyone looking to enjoy clean and wholesome eating.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 small carrot, grated
• 1 cup zucchini, grated and excess moisture squeezed out
• 0.5 cup almond flour
• 2 tablespoons coconut flour
• 2 eggs
• 0.25 cup chopped fresh parsley
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove any bitterness.

Step 2

In a medium-sized saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil over medium heat.

Step 3

Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.

Step 4

While the quinoa cooks, prepare the vegetables by grating the carrot and zucchini. Make sure to squeeze out any excess moisture from the zucchini.

Step 5

In a large mixing bowl, combine the cooked quinoa, grated carrot, and squeezed zucchini.

Step 6

Add almond flour, coconut flour, eggs, chopped parsley, onion powder, cumin, salt, and black pepper to the quinoa and vegetable mixture.

Step 7

Mix everything together until well combined and the ingredients are evenly distributed.

Step 8

Form the mixture into medium-sized patties, about 1/4 cup each, and place them onto a parchment-lined baking sheet.

Step 9

Heat olive oil in a large nonstick skillet over medium heat.

Step 10

Once the oil is hot, carefully place the quinoa cakes in the skillet and cook for 3-4 minutes on each side until golden brown and crispy.

Step 11

Once cooked, transfer the quinoa cakes back to the baking sheet to drain any excess oil.

Step 12

Serve the quinoa cakes warm and enjoy as a side dish or a snack.

Nutrition Facts

Serving size	(1203.1g)

Amount per serving	% Daily Value*
Calories	1399.5

Total Fat 77.3g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 372mg	0%
Sodium 2627.8mg	0%
Total Carbohydrate 129.4g	0%
Dietary Fiber 17.2g	0%
Total Sugars 12.1g
Protein 54.7g	0%

Vitamin D 82IU	0%
Calcium 389.4mg	0%
Iron 14.5mg	0%
Potassium 1630.6mg	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: 48.6%

Protein: 15.3%

Carbs: 36.1%