These gluten-free quinoa cakes are flavored with fresh spinach, artichokes, mozzarella cheese and sun-dried tomatoes pan-fried until golden brown and crispy on each side. Perfect for snacks, lunches or a side dish for dinner!
I was recently blessed with a care package from I Heart Keenwah that included their toasted quinoa, tricolor quinoa and both of the flavors of their toasted quinoa hot cereal. I really like quinoa and cook it regularly as a side dish and add it to tacos and salads.
Quinoa is a great gluten-free source of vegetarian protein (6g per 1/4 cup), iron and fiber. It is also very versatile. By adding your favorite herbs, vegetables or cooking it in broth, enhances the quinoa roasted nutty flavor.
I knew that I wanted to try and create something new with their quinoa. I thought about different flavors that would enhance the deep and nutty roasted flavor of the quinoa.
I was inspired to create these quinoa patties by my love for artichoke and spinach dip (I have a fabulous recipe for a gluten-free artichoke, sun-dried tomato, and spinach dip).
How To Cook Quinoa Cakes
I Heart Keenwah’s toasted quinoa was really easy to cook. It is pre-rinsed (yay!) and cooks quickly in 15 minutes. One thing I noticed that was different about I Heart Keenwah’s quinoa, was that I could smell it’s roasted nutty aroma while it was cooking. Amazing, right?! Within 15 minutes I had a perfect bowl of fluffy quinoa to create my cakes.
With a quick spin in my food processor the artichoke, fresh spinach, and sun-dried tomatoes were chopped and ready to add to the quinoa. With the addition of gluten-free breadcrumbs, eggs, mozzarella cheese and seasonings the quinoa was ready to be molded into the cakes.
The easiest way to make an uninformed cake is to use a 1/4 measuring cup. Pan fry these beauties in your favorite oil on both sides until they are crispy and golden.
This was my first time making quinoa cakes, but it won’t be the last! I loved their texture and flavor. They are easy to make and are super filling. Because of their versatility, I can easily switch up the flavor combinations.
Quinoa cakes are great leftovers and can also be frozen and reheated. They are perfect for lunches, snacks, crumbled on salads or a side dish for dinner.
Disclosure: Mama Knows Gluten Free received the products mentioned above for free. Regardless, we only recommend products or services we use personally and believe will be good for our readers.
Gluten-free Quinoa Patties {Artichoke, Mozzarella, Spinach & Sun-Dried Tomato}
Ingredients
- 1 cup cooked quinoa I like I Heart Keenwah
- 1 14 oz artichoke hearts
- 2 cups fresh spinach remove stems
- 2 cups sun-dried tomatoes I like Bella Sun Luci Julienne-Cut Sun Dried Tomatoes
- 2 cups mozzarella cheese
- 1 cup gluten-free breadcrumbs I like 4C gluten-free breadcrumbs
- 2 large eggs whisked
- 1 teaspoon garlic powder
- vegetable oil
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Cook the quinoa according to the package directions. Make sure you add salt. Once cooked put in a large bowl.
- Chop artichoke hearts, spinach and sun-dried tomatoes in food processor.
- Add vegetable mixture, mozzarella cheese, gluten-free breadcrumbs, eggs, garlic and onion powder to quinoa and combine ingredients with a spoon.
- Heat your favorite oil in a large pan over high heat.
- With a 1/4 measuring cup scoop out quinoa mixture to form patties. Spray the measuring cup with cooking spray to help with sticking.
- Pan fry the quinoa patties on both sides until crispy and golden brown.
- Place pattie on a paper towel lined plate.
- Enjoy!
Recipe Notes
Mama says, "Check all of your labels!"
You can use leftover quinoa for the recipe.
Can be frozen and reheated.
Did you make a recipe? Tag @mamaknowsglutenfree on Instagram, Facebook or @mamaknowsgf on Twitter! I would love to see what you created!
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