Savory Quinoa Cakes Topped with Cherry Tomatoes

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Savory Quinoa Cakes topped with fresh cherry tomatoes are the perfect solution for a quick weeknight dinner or a nourishing lunch. These golden, crispy cakes are packed with flavor and nutrients, making them a satisfying choice for anyone looking to enjoy a delicious vegetarian meal. The vibrant cherry tomatoes add a fresh, juicy burst that elevates this dish to crave-worthy status.

Why You’ll Love This Recipe

These Savory Quinoa Cakes are not just tasty, but they also offer a blend of textures and flavors. They are easy to prepare and can be customized to fit your taste.

• Nutritious: Packed with protein and fiber from quinoa.
• Versatile: Perfect for lunch or dinner, and easy to customize.
• Quick to Make: Ready in under 30 minutes!
• Flavorful: The combination of herbs and cherry tomatoes is irresistible.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 large eggs
• 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• 1 cup cherry tomatoes, halved
• Extra parsley for garnish

How to Make Savory Quinoa Cakes with Cherry Tomatoes

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Let it cool slightly.
2. In a large mixing bowl, combine the cooked quinoa, eggs, breadcrumbs, Parmesan cheese, parsley, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Form the mixture into patties, about 2-3 inches in diameter. You should get around 8-10 cakes.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the quinoa cakes in batches, cooking for 4-5 minutes on each side or until golden brown and crispy.
5. While the cakes are cooking, prepare the cherry tomatoes. In a small bowl, toss the halved cherry tomatoes with a drizzle of olive oil, salt, and pepper.
6. Once the quinoa cakes are cooked, remove them from the skillet and place them on a serving platter. Top each cake with the seasoned cherry tomatoes and garnish with extra parsley.

Tips for the Best Results

• Make sure to rinse your quinoa before cooking to remove any bitter taste.
• Let the quinoa cool before mixing to avoid cooking the eggs.
• Adjust the seasoning to your taste; feel free to add spices like cumin or paprika for extra flavor.

Easy Variations

• Substitute the Parmesan cheese with feta or goat cheese for a different flavor profile.
• Add diced bell peppers or zucchini to the quinoa mixture for extra veggies.
• For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).

What to Serve With It

• A side salad with mixed greens and a light vinaigrette.
• Roasted vegetables for a hearty meal.
• A dollop of Greek yogurt or tzatziki for added creaminess.

Storage and Reheating

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Store any leftover quinoa cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat for a few minutes on each side until heated through.

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