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Quinoa Rice Cakes Recipe

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Quinoa Rice Cakes With Falafel, Hummus & Sautéed Spinach Sauteed spinach, Vegan recipes easy
Quinoa Rice Cakes With Falafel, Hummus & Sautéed Spinach Sauteed spinach, Vegan recipes easy from www.pinterest.com

Description

These tasty and nutritious quinoa rice cakes are a great way to use up leftover cooked quinoa and rice. They are easy to make and can be enjoyed as a snack, appetizer or even a light meal. The combination of quinoa and rice gives them a unique texture and flavor that is sure to satisfy your taste buds.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

  • 1 cup cooked quinoa
  • 1 cup cooked rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1/2 cup bread crumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Cutting board and knife
  • Frying pan
  • Spatula

Method

  1. In a large bowl, combine the cooked quinoa, rice, onion, bell pepper, garlic, Parmesan cheese, eggs, bread crumbs, salt, and black pepper.
  2. Mix well until all ingredients are well combined.
  3. Form the mixture into small patties or cakes, about 2-3 inches in diameter.
  4. Heat the olive oil in a frying pan over medium-high heat.
  5. Add the patties to the pan and cook for 3-4 minutes on each side, or until golden brown and crispy.
  6. Remove from the pan and place on a paper towel-lined plate to drain any excess oil.
  7. Serve the quinoa rice cakes warm, garnished with fresh herbs or a dollop of sour cream if desired.

Notes

The quinoa rice cakes can be made ahead of time and stored in the refrigerator or freezer for later use. To reheat, simply place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Info

These quinoa rice cakes are a good source of protein and fiber, and also contain important vitamins and minerals. One serving (2 cakes) contains approximately:
  • Calories: 280
  • Protein: 12g
  • Fat: 10g
  • Carbohydrates: 33g
  • Fiber: 4g
  • Sugar: 2g
  • Sodium: 670mg

Recipes FAQ

Can I use other vegetables in this recipe?

Yes, you can use any vegetables you like in this recipe. Just make sure to chop them into small pieces so that they cook evenly.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by omitting the Parmesan cheese and eggs. Instead, use a vegan cheese substitute and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as a binding agent.

Can I use uncooked quinoa and rice in this recipe?

No, you must use cooked quinoa and rice in this recipe. If you don't have any leftover cooked quinoa and rice, you can cook them ahead of time and then use them in this recipe.

Recipe Tips

  • Make sure to drain any excess liquid from the cooked quinoa and rice before using them in this recipe.
  • If the mixture is too wet, add more breadcrumbs until it comes together.
  • For a spicier version, add some chopped jalapenos or red pepper flakes to the mixture.
  • These quinoa rice cakes can also be baked in the oven at 375°F for 15-20 minutes, or until golden brown and crispy.

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