Quinoa Cakes


  • 2 tbsp coarsely chopped oil-packed sun-dried tomatoes, plus 1 tbsp packing oil
  • 2 scallions, chopped fine
  • 2 garlic cloves, minced
  • 1 1/2 cups water
  • 1/2 cup quinoa, rinsed
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 1 cup baby spinach, chopped
  • 1/4 cup Monterey Jack cheese, shredded
  • 1/4 tsp grated lemon zest
  • 1 tsp lemon juice
  • 1 tbsp olive oil


  1. Heat tomato oil in medium saucepan over medium heat until shimmering. Add scallions and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in water, quinoa, and salt and bring to simmer. Reduce heat to medium-low and cover. Simmer until quinoa is tender but still soupy, 16-18 minutes. Off heat, cover and let quinoa mixture sit until liquid is fully absorbed and grains are tender, about 10 minutes. Transfer to large bowl and let cool for 15 minutes.
  2. Add tomatoes, egg, spinach, Monterey Jack, and lemon zest and juice to cooled quinoa and mix until uniform. Divide mixture into 2 firmly packed balls. Flatten each ball into 1 inch patties and place on large plate. Refrigerate, uncovered, until patties are chilled and firm, about 30 minutes.
  3. Heat olive oil in 10 inch nonstick skillet over medium heat until shimmering. Gently place patties in skillet and cook until well browned on first side, 8 to 10 minutes. Gently flip patties and continue to cook until golden on second side, 8 to 10 minutes. Serve.

Original recipe from The Complete Cooking for Two Cookbook.

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