Tandoori Quinoa Cakes With Garden Herbs Recipe

Name: Tandoori Quinoa Cakes With Garden Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quinoa, vegetable stock, eggs, onion, sweet red pepper, garlic chives, thyme, oregano, basil, cheese, masala tandoori, breadcrumbs, ghee or coconut oil; 1 cup Quinoa; 2 cups vegetable stock; 1 medium onion; 1 sweet red pepper; 8 sprigs garlic chives; 3 sprigs fresh thyme; 6 oregano leaves; 6 basil leaves; 1 tablespoon masala tandoori powder; 2 cups shredded cheese (I use a nacho blend); 1 cup fine breadcrumbs; 2 tablespoons ghee, coconut oil or your preferred oil; 4 large eggs; Mayonnaise, masala tandoori powder, agave syrup; 1/2 cup mayonnaise, preferably olive oil based; 2 teaspoons masala tandoori powder; 1 tablespoon agave syrup

Servings: persons

Quinoa, vegetable stock, eggs, onion, sweet red pepper, garlic chives, thyme, oregano, basil, cheese, masala tandoori, breadcrumbs, ghee or coconut oil
1 cup Quinoa
2 cups vegetable stock
1 medium onion
1 sweet red pepper
8 sprigs garlic chives
3 sprigs fresh thyme
6 oregano leaves
6 basil leaves
1 tablespoon masala tandoori powder
2 cups shredded cheese (I use a nacho blend)
1 cup fine breadcrumbs
2 tablespoons ghee, coconut oil or your preferred oil
4 large eggs
Mayonnaise, masala tandoori powder, agave syrup
1/2 cup mayonnaise, preferably olive oil based
2 teaspoons masala tandoori powder
1 tablespoon agave syrup

1
Cook the quinoa in the vegetable stock as you normally would. Set aside to cool. Finely dice the onion and red pepper and gently sautee for a few minutes, just to soften. Set aside to cool.
2
In a large mixing bowl, beat 4 whole eggs. Wash and finely chop the herbs and add to the eggs. Add the onions & peppers, the cheese, the masala tandoori and the breadcrumbs. You may need more breadcrumbs as needed. Form 12 even patties, approximately 4 inches in circumference.
3
Heat the oil in a frying pan on medium. Fry each patty for approximately 4 minutes on each side until heated through and nicely browned.
4
Make a garnishing sauce by mixing the mayonnaise, tandoori masala and agave syrup together.
5
For a meal, serve 2 alongside a crisp garden salad. These are also fantastic on a bun....quinoa burgers!

1200

kcal

Calories

Fat

135

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: Quinoa, vegetable stock, eggs, onion, sweet red pepper, garlic chives, thyme, oregano, basil, cheese, masala tandoori, breadcrumbs, ghee or coconut oil, 1 cup Quinoa, 2 cups vegetable stock, 1 medium onion, and more.

Yes, Tandoori Quinoa Cakes With Garden Herbs 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!

Tandoori Quinoa Cakes With Garden Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions