Green Banana Blog

Quinoa Cakes

Apr 2, 2020 | Acupuncture, Well Packs, Wellness

     Quinoa is a super grain packed with protein, fiber and antioxidants, but that isn’t the only thing that makes this a great recipe. It is also delicious, easy to make, and versatile. Quinoa Cakes are a staple in my house. As a plant based eater, I use them as the star of my dishes, but my carnivorous husband loves to add them as a healthy side to his meals. These Quinoa Cakes are sure to please your whole household

     Watch the live demonstration of this recipe on my YouTube Channel 


  • 1 cup uncooked quinoa
  • ½ cup mayonnaise or greek yogurt* 
  • 2 Tbsp lemon juice divided 
  • ¼ cup fresh basil
  • ¼ cup onion, chopped
  • 1 clove of garlic minced
  • 1 medium carrot shredded
  • ¼ cup frozen spinach, water squeezed out and finely chopped
  • 2 eggs, beaten
  • 1 Tbsp dijon mustard
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3-4 Tbsp coconut oil


  • Cook quinoa according to package directions, set aside and allow to cool
  • Combine mayonnaise or greek yogurt, 1 Tbsp lemon juice and basil in a small bowl and set aside
  • Once the quinoa is cooled, combine the remaining ingredients except for the coconut oil into a large bowl, mix until well combined.
  • In a large saute pan heat the coconut oil over medium high heat.
  • Once the oil is hot, take ⅓ cup of the quinoa mixture and place it in the pan, flatten to about ½ inch thick and allow to cook for 3-4 minutes or until the edges of the cake start to brown, then flip over and cook for another 3-4 minutes until the bottom is golden brown, then place cake on a cooling rack.
  • Do this to each quinoa cake in batches of 4 at a time. 
  • Serve hot, with dipping sauce
  • You can also serve these as a side to a soup, salad, use as a veggie burger, or as the “bread” in a sandwich.
  • Quinoa cakes can be refrigerated for up to 5 days, or once cool the cakes can be frozen for up to 1 month. 



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