Are you ready to elevate your meal game with a dish that's as nutritious as it is delicious? Say hello to our Triple Veggie Quinoa Cakes! Packed with vibrant veggies and wholesome quinoa, these crispy cakes are not just a feast for the eyes but also a delightful way to sneak in those essential nutrients. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe will have your taste buds dancing with joy. Trust us, once you take a bite, you’ll be coming back for seconds—and thirds! Dive into this article to discover how to whip up this scrumptious and satisfying dish that everyone will love!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup chopped bell pepper
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the vegetables by grating zucchini and carrots using a box grater. Finely chop the bell pepper and set aside.
- If quinoa is not already cooked, rinse quinoa in a fine-mesh strainer and cook according to package instructions. Allow to cool to room temperature.
- In a large mixing bowl, combine cooked quinoa, grated zucchini, grated carrots, chopped bell pepper, and breadcrumbs.
- Crack the egg into the vegetable and quinoa mixture. Add garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well combined.
- Using clean hands, form the mixture into small patties approximately 3 inches in diameter and about 1/2 inch thick. Ensure patties are compact and hold together well.
- Heat a large skillet over medium heat and add enough oil to lightly coat the bottom of the pan.
- Carefully place quinoa cakes in the heated skillet, cooking for 4-5 minutes on each side until golden brown and crispy.
- Remove cakes from skillet and place on a paper towel-lined plate to absorb excess oil.
- Serve warm with your favorite dipping sauce or side salad. Can be enjoyed immediately or stored in refrigerator for up to 3 days.
Tips
- Prep Ahead: To save time, you can prepare the grated vegetables and cooked quinoa in advance. Store them in the refrigerator until you’re ready to mix and cook.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Spinach, sweet potatoes, or even corn can add a delicious twist to the cakes.
- Binding Agent: If you find the mixture too crumbly, add a little more breadcrumbs or an extra egg to help bind the ingredients together.
- Cooking Temperature: Make sure your skillet is hot enough before adding the cakes to achieve that perfect golden-brown crust. If the oil starts to smoke, it’s too hot—lower the heat slightly.
- Serving Suggestions: These quinoa cakes pair beautifully with a tangy yogurt sauce, avocado dip, or a fresh side salad for a complete meal.
- Storage: Store any leftovers in an airtight container in the fridge. Reheat them in a skillet for a few minutes to regain their crispiness!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 35mg
