Quinoa Cakes Recipe

Name: Quinoa Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Vegetable Stock; 1/2 cups Uncooked Quinoa; 1 stalk Celery, Finely Diced; 4 ounces, weight Cremini Mushrooms, Finely Chopped; 1/2 cups Baby Spinach Leaves, Finely Chopped; 1- 1/2 cup Gluten-Free Oat Flour; 1 whole Egg; 1/2 cups Milk; 1/2 cups Olive Oil; 1 dash Worcestershire Sauce; 1 pinch Salt; 1 pinch Crushed Red Pepper; 1 pinch Cumin

Servings: persons

1 cup Vegetable Stock
1/2 cups Uncooked Quinoa
1 stalk Celery, Finely Diced
4 ounces, weight Cremini Mushrooms, Finely Chopped
1/2 cups Baby Spinach Leaves, Finely Chopped
1- 1/2 cup Gluten-Free Oat Flour
1 whole Egg
1/2 cups Milk
1/2 cups Olive Oil
1 dash Worcestershire Sauce
1 pinch Salt
1 pinch Crushed Red Pepper
1 pinch Cumin

1
Preheat oven to 350 degrees F and line a 12-well muffin tin with paper liners.
2
In a small pot, bring the stock to a low boil.
3
Then stir in the 1/2 cup of quinoa.
4
Cover the pot and let it simmer on medium low for 12 minutes, until the quinoa is tender.
5
You should see little tendrils coming out of it.
6
Fluff it up using a fork and then let it cool completely off of the heat.
7
While quinoa cooks and cools, prep the veggies and set them aside.
8
Then measure the oat flour out into a large mixing bowl and set it aside.
9
Whisk the egg, milk and olive oil together in another bowl for the wet ingredients.
10
When the quinoa is cooled, add it to the bowl of oat flour.
11
Add the Worcestershire sauce, salt, crushed red pepper and cumin and then whisk it all together.
12
Pour in the wet ingredients and stir it all together well until it is a uniform batter.
13
Fold in the chopped veggies to finish it up.
14
Scoop 1/4 cup of batter into each well of the prepared muffin tin, then bake the cakes for 2025 minutes.
15
They should be slightly crisp and golden on top and around the edges but still tender in the middle.
16
Let them cool for a minute when they are done, then serve immediately!
17
They make a great lunch, snack or side dish!

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Vegetable Stock, 1/2 cups Uncooked Quinoa, 1 stalk Celery, Finely Diced, 4 ounces, weight Cremini Mushrooms, Finely Chopped, and more.

Yes, Quinoa Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quinoa Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions