Baked Quinoa Cakes Recipe With Tart Cherries & Pistachios
These delightful quinoa cakes are a flavorful combination of fluffy quinoa, crunchy pistachios, sweet cherries, and tangy feta cheese all held together with a crispy panko breadcrumb coating. Served with a refreshing basil yogurt sauce, these cakes are sure to be a hit at any gathering or a satisfying weeknight dinner option.
— Constant Cookbook
Ingredients
- 1 cup nonfat plain Greek yogurt
- 1 garlic clove, minced
- 1 tsp fresh lemon juice
- ¼ cup finely chopped basil
- 1/8 tsp salt
- 3/4 cup quinoa, rinsed well
- 2 cups water
- 4 eggs, beaten
- 1 cup whole wheat panko breadcrumbs
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- ¼ cup shelled pistachios, chopped
- 1/3 cup dried tart cherries
- 3 tbsp crumbled feta cheese
- ¼ tsp salt
- ¼ tsp ground pepper
- Water or flour, if needed
Instructions
- The Sauce:
- In a small bowl, stir together the yogurt, garlic, lemon juice, basil and salt.
- The Quinoa Cakes:
- Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce to a simmer. Cook until the water is absorbed, 15 to 20 minutes. Fluff with a fork, spread on a baking sheet and let cool.
- In a medium bowl, combine the 2 ½ cups of the cooked quinoa, eggs, breadcrumbs, green onions, garlic, pistachios, cherries, feta cheese, salt and pepper. Stir to combine.
- The mixture should be fairly moist so they don't dry out when baking, but not too moist so that the cakes fall apart. Use extra water if the cakes are not moist enough.
- Using ¼ cup (packed) per quinoa cake, shape the quinoa mixture into a ¾-inch thick bake and place on the prepared baking sheet.
- Bake until the quinoa cakes are golden brown on the bottom, 12 to 15 minutes. Carefully turn over and cook for 5 more minutes.
- Serve with the basil yogurt sauce.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 12
Nutrition
- Serving Size: 1 Quinoa Cake + 1 Tablespoon Sauce
- Calories: 135.7 kcal
- Carbohydrate Content: 18.5 g
- Protein Content: 7.1 g
- Fat Content: 3.5 g
- Saturated Fat Content: 0.7 g
- Cholesterol Content: 62.6 mg
- Sodium Content: 80 mg
- Fiber Content: 2.1 g
- Sugar Content: 3.7 g
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