Clearly, I’m on some sort of “cake” bandwagon at the moment. And not the birthday cake kind, although that’s always yummy too! I recently shared a Zucchini & Sweet Potato Pancake recipe (and as I look back, I even see that I photographed them on the very same dish—oops), and now today I’ve got a Quinoa Cake recipe for you. However, these aren’t just any Quinoa Cakes…these are crispy quinoa cakes, flavored with super fresh, homemade spinach/basil pesto. Pesto out of the jar is just one of those things that is NOT the same!
My family usually has all sorts of input when I’m trying new recipes, and I’ll make things over a few times to get it right. However, this was one of those (rare) occasions that right out of the gate everyone just said YUM and chowed down. Plus, not only did these patties end up being a hearty addition to a vegetarian dinner night (we do go for meatless meals a couple of nights a week, more on that here), but they were great leftover in the lunch box the next day. I honestly wished I had made more. So, if you’ve got a hungry brood, like me, be sure to double up on this recipe—you’ll thank yourself later!
Crispy Pesto Quinoa Cakes
Grab your appetite because we've got crispy quinoa cakes made with fresh spinach and basil pesto.
Ingredients
For the pesto
- 1/2 cup fresh basil leaves
- 1/2 cup fresh spinach leaves, can sub kale
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts
- 1 garlic clove, crushed
- 2 tablespoons olive oil
For the cakes + cooking
- 1 cup quinoa, cooked according to package directions, about 3 cups cooked
- 2 eggs
- 1/4 cup whole-wheat flour
- 1/2 teaspoon salt
- olive oil, for cooking
- salt & pepper, to taste
- fresh basil, optional, for garnish
Instructions
For the pesto
-
In a mini food processor, blend together all the ingredients until smooth.
For the cakes + cooking
-
In a large bowl, mix together the quinoa, eggs, flour, salt, and pesto until well combined.
-
In a large skillet over medium-low heat, add a thin layer of olive oil. With wet hands, form the quinoa mixture into about 10 cakes and add them to the pan.
-
Cook until golden brown on both sides, about 10 to 12 minutes total. Cover with a lid (if desired) after crisping the sides to help them cook all the way through, adding more oil to the pan if it dries out. Season with salt and pepper.
-
Serve warm topped with extra Parmesan and basil (optional). Also great leftover.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Spinach & Sausage Stuffed Pasta Rolls
Any ideas for an egg substitute? I’d bet flax or chia would work, but my boys can’t have them. Do you think mashed potato or sweet potato would work?
You could definitely try that for some stickyness. Let us know how it goes!
I don’t eat cheese, can the pesto be made without, or a sub?
While we haven’t tried it without the cheese, it should be fine. Many readers have switched up the pesto in so many ways and still have them turn out tasty. – Nicole
Can the prepared cakes be stored in the refrigerator, before cooking them? If so, up to how long? Also, I did see you can freeze them for later. Would you freeze them before or after they cook?
I would definitely recommend cooking these before you freeze them. – Nicole
Could you bake these? Maybe spray some coconut or avocado oil on parchment paper on a cookie sheet? When I make any sort of fritter on the stove top, I end up using a lot of oil to prevent sticking/burning – especially when I’m working in batches.
Hi Brittany, while we haven’t tried this recipe in the oven, you can definitely do so. You just might not get them as crispy as you would on the stove top. Feel free to try it out and let us know how they turn out. – Nicole
I can’t wait to try these, they look delicious…but even more fun is getting my kids to say “Crispy pesto quinoa cakes” 5times fast. It’s a great tongue twister!
Haha! Love this. – Nicole
I make a nut-free pesto and it is really good (nut allergy in my household)! Also, am wondering if a chimichurri would be good here too. It is basically a nut-free pesto but made with cilantro instead of basil.
One of our other readers said they used a chimichurri sauce instead and it turned out good. – Nicole
These sound yummy. I’m interested for some ideas- what would you have with it to make a full dinner?
These would be great on top of a salad. – Nicole
Hi! I’m wondering if there is a substitute for the flour that you’d rely on? My family is in the midst of a candida detox and we can’t have gluten, or most grains. Nut flours are okay – would almond flour work here?
I have not tried that personally, so I can’t say for sure – let me know how they come out! Maybe try it on a small batch first. :)
Elizabeth & Lisa,
I just made these with almond flour. I had to play with the amount a little until I had what I thought to be a good firmness to hold the patties together. And they came out great! I did not have basil but had cilantro and made a chimichurri topping. .Am happy to have leftovers to warm up throughout the weekend. My husband, actually, wants me to make them parmigiano-style!
Thanks Lisa!
Glad to hear they came out for you! – Nicole
Did the almond flour work? I was wondering as well.
Just saw someone commented already. No need to post mine. Thank you!
I have a question regarding the pesto. My boys have a tree nut allergy…is there anything else I can use in place of pine nuts? I know some restaurants have a nut free pesto but I don’t know what they use in place of nuts. Thanks in advance!
Sunflower seeds would be a great sub for pine nuts if you have nut allergies but can do seeds.
For a nut-free pesto I would just leave out the nuts all together or try sunflower seeds as a sub. Good luck!
To save money, I sub walnuts for pine nuts in homemade pesto. Can’t wait to try this recipe in the summer when we have basil in our garden.
How much pesto does the recipe make? I have some already made homemade pesto and want to try the recipe using that!
Hi Emily. If you already have pesto made, this recipe uses about 1/4 – 1/3 cup. – Nicole
I just made these and they are really good! They take a little time if you make the pesto fresh, but well worth it. I think they would be good as an appetizer for a party, made smaller. I wonder if they could be reheated in the oven?
Glad you like them. Yes, they reheat just fine. – Nicole
I just made these and they are delish! Super easy and a crowd pleaser! I used a 1/4 – 1/3 cup of pre-made pesto as I had it on hand. Putting these in the rotation! Thank you Lisa for providing healthy, easy and delicious recipes!
So glad you loved it! – Nicole
These look delicious! I have never cooked with pine nuts before, but I am eager to try this one! I wonder how they would be if I incorporated broccoli? My 4 year old loves anything with broccoli :)