One of the biggest challenges of eating real food is the inconvenience factor. You know – those moments where you’re so starving and the easiest thing to do is rip something out of a package and chow down. Or stop at a drive through to scarf down a burger, fries, and milk shake. Or (historically my favorite) throw a frozen pizza in the toaster oven – ready in 8 minutes.
So what’s a real foodie to do when you open your fridge to find a bunch of mason jars filled with homemade condiments? Or when you are running out the door for the day with no good options to grab and go?
The answer, my friends, is in the planning. The best way to not be caught with your real food pants down is to be prepared. Make food in big batches so you have REAL fast food ready when the “H-Angry” hits. These quinoa cakes are just the thing.
I’ve been eating these for years, first from the Whole Food’s prepared food counter, and then from my own kitchen compliments of this recipe. They are perfect just they way they are, but feel free to experiment with different veggies, herbs, and spices in the same proportions. They will all turn out great.
Make a massive batch of these quinoa cakes, wrap them individually, and store them in the freezer. Then simply pop them in your toaster oven or fry them up in some butter and top them with some thick yogurt or sour cream for a quick, healthy, and delicious meal or snack on the go.
Veggie quinoa cakes ingredients
- 2 cups quinoa*
- 2 cups chicken stock (or use water to make them vegetarian)* – learn how to make bone broth here
- 1/2 red onion
- 4 cloves garlic
- 1 1/3 cup carrot
- 1 1/3 cup winter squash
- 20 oz. frozen chopped spinach
- Zest of 2 large lemons
- 1/2 cup sprouted flour or arrowroot powder
- 2 tsp. baking powder
- 2 eggs, from pasture raised hens
- 1 1/2 tsp. sea salt – this is my favorite sea salt
- 1 tsp. freshly ground pepper
*Note – If you’ve cooked quinoa before, you may know that the ratio is typically 1:1.5 uncooked grain to liquid. When the quinoa is soaked first, the correct ratio is 1:1.
Veggie quinoa cakes method
- Place quinoa in a large bowl and cover with filtered water. Soak overnight in a warm spot in your kitchen. The next day, rinse the quinoa well under running water using a fine mesh colander until the rinse water runs clear. Place the soaked quinoa and broth in a saucepan over medium high heat and bring to a boil. Then reduce heat to low and cover for about 10 minutes or until the liquid is completely absorbed. Remove from heat and fluff with a fork. (You can also cook the quinoa in a rice cooker, if you prefer.)
- Preheat oven to 400F. Mince the onion and garlic; grate the carrot and squash. Zest the lemons. Squeeze as much excess liquid as possible from the frozen spinach and grated squash. In a large bowl, mix cooked quinoa and the rest of the ingredients until well combined.
- Divide the mixture into 16 portions and form into patties. Bake on a baking sheet lined with silpat or parchment paper for 12 minutes, flip the patties, and cook for another 12 minutes.
- Serve the quinoa cakes topped with an optional tablespoon of butter and generous dollop of thick yogurt or sour cream.