Summer Recipe: Quinoa-Zucchini Cakes With Savory Herbs

Our recipe for quinoa-zucchini cakes is so flexible you can prepare it as is or can add in any other fresh vegetables you may have available.

| August/September 2010

Quinoa-Zucchini cakes

A light, healthful lunch featuring pita bread, lettuce, tomato slices, and our own quinoa-zucchini cakes.


Quinoa is a nutrient-dense whole grain with a rich, nutty-sweet flavor. These prepared quinoa-zucchini cakes are great on a salad or in a pita or sandwich. The quinoa itself can also be enjoyed as a side dish.

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

5/21/2013 11:31:29 AM

This is my go-to recipe for a healthy, yummy appetizer. I've also found you can make a big batch of the cake mixture in advance, and fry up the cakes anytime. I've even taken sealed containers of the cake mixture camping with me and cooked cakes to go alongside fruit and coffee for breakfast. This doesn't sound like camping food, but it totally worked!

bj wahl
8/7/2012 11:59:24 PM

We made this and it is really awful. Almost tasteless as all the taste gets boiled out of the herbs and a bit bitter because of the quinoa . A much much better quinoa patty is this one:

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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