Quinoa-Zucchini Cakes With Summer Herbs Recipe

You can throw almost any veggie into this mixture. It’s a great way to use whatever’s fresh and available.

By Tabitha Alterman
August/September 2010

Quinoa-Zucchini cakes
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You can throw almost any veggie into this mixture. It’s a great way to use whatever’s fresh and available.
PHOTO BY: EMILY HELLER
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Quinoa is a nutrient-dense whole grain with a rich, nutty-sweet flavor. The quinoa itself can be enjoyed as a side dish, and the prepared cakes are great on a salad or in a pita or sandwich.

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To make the quinoa:

1 cup quinoa, soaked in water for 5 minutes
2 cups stock
Handful of mushrooms, chopped
1 small tomato or pepper, chopped
1 cup zucchini, shredded
1/4 cup sunflower seeds or slivered almonds
Handful of fresh, savory herbs (basil, parsley, cilantro, etc.), chopped
Sprinkles of sea salt and freshly ground pepper

Drain and rinse the quinoa to remove the bitter flavors from the outer coating. Add everything else and bring to a boil. Cover tightly, reduce heat to low and cook for 15 minutes.

To make the cakes:

2 eggs
1/4 cup bread crumbs
Cooking oil

Stir the eggs and bread crumbs into the quinoa. Form little cakes about 2 inches across and 1/4 inch thick, and refrigerate for 15 minutes. In a low, wide saucepan, heat a thin layer of oil over medium-high heat. Pan-fry the cakes a couple minutes per side, until the outside is crispy and light golden-brown. Serves 6 to 8. Check out more of our delicious summer recipes!
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Archived Comments

  • cj 10/19/2010 5:41:04 PM

    Well, tried to make these today, but it turned out more like soup and was impossible to form before refrigeration. I ended up having to add a lot more breadcrumbs, and the little cakes still will barely keep their shape.

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