Crispy Pesto Quinoa Cakes
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Crispy Pesto Quinoa Cakes
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Grab your appetite because we've got crispy quinoa cakes made with fresh spinach and basil pesto.
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Ingredients
For the pesto
- 1/2 cup fresh basil leaves
- 1/2 cup Fresh Spinach Leaves can sub kale
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts
- 1 garlic clove crushed
- 2 tablespoons olive oil
For the cakes + cooking
- 1 cup quinoa cooked according to package directions, about 3 cups cooked
- 2 eggs
- 1/4 cup whole-wheat flour
- 1/2 teaspoon salt
- olive oil for cooking
- salt & pepper to taste
- fresh basil optional, for garnish
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Instructions
For the pesto
- In a mini food processor, blend together all the ingredients until smooth.
For the cakes + cooking
- In a large bowl, mix together the quinoa, eggs, flour, salt, and pesto until well combined.
- In a large skillet over medium-low heat, add a thin layer of olive oil. With wet hands, form the quinoa mixture into about 10 cakes and add them to the pan.
- Cook until golden brown on both sides, about 10 to 12 minutes total. Cover with a lid (if desired) after crisping the sides to help them cook all the way through, adding more oil to the pan if it dries out. Season with salt and pepper.
- Serve warm topped with extra Parmesan and basil (optional). Also great leftover.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Crispy Pesto Quinoa Cakes Amount Per Serving Calories 134 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Cholesterol 33mg11%Sodium 131mg6%Potassium 140mg4%Carbohydrates 14g5%Fiber 2g8%Sugar 1g1%Protein 4g8% Vitamin A 250IU5%Vitamin C 0.7mg1%Calcium 19mg2%Iron 1.3mg7% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 134
- Calories from Fat 63
- % Daily Value*
- Fat 7g
- 11%
- Saturated Fat 1g
- 6%
- Cholesterol 33mg
- 11%
- Sodium 131mg
- 6%
- Potassium 140mg
- 4%
- Carbohydrates 14g
- 5%
- Fiber 2g
- 8%
- Sugar 1g
- 1%
- Protein 4g
- 8%
- Vitamin A 250IU
- 5%
- Vitamin C 0.7mg
- 1%
- Calcium 19mg
- 2%
- Iron 1.3mg
- 7%
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