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
Ingredients
For the pesto
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.
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Beth Green
March 14, 2019 at 11:13 amThese 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 :)
Teresa
March 14, 2019 at 6:09 pmI 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!
100 Days Admin
March 15, 2019 at 9:53 amSo glad you loved it! – Nicole
Renee Ziegler
March 16, 2019 at 8:28 amI 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?
100 Days Admin
March 21, 2019 at 9:36 amGlad you like them. Yes, they reheat just fine. – Nicole
Emily
March 18, 2019 at 8:45 amHow much pesto does the recipe make? I have some already made homemade pesto and want to try the recipe using that!
100 Days Admin
March 18, 2019 at 10:58 amHi Emily. If you already have pesto made, this recipe uses about 1/4 – 1/3 cup. – Nicole
Kristin
March 21, 2019 at 8:43 pmTo 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.
Amanda
March 23, 2019 at 9:20 amI 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!
Erika Hempstead
April 30, 2019 at 12:53 pmSunflower seeds would be a great sub for pine nuts if you have nut allergies but can do seeds.
Lisa Leake
May 10, 2019 at 5:35 pmFor a nut-free pesto I would just leave out the nuts all together or try sunflower seeds as a sub. Good luck!
Elizabeth Wilson
March 23, 2019 at 5:33 pmHi! 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?
Lisa Leake
May 10, 2019 at 5:34 pmI 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. :)
Tiana
March 28, 2019 at 4:37 pmThese sound yummy. I’m interested for some ideas- what would you have with it to make a full dinner?
100 Days Admin
April 1, 2019 at 11:17 amThese would be great on top of a salad. – Nicole