Here’s an easy healthy recipe for Broccoli Quinoa Cakes that are made with simple ingredients you probably have on hand. It’s a quick and healthy nutritious meal that really satisfies! Filling yet light, I love these best served with a generous side of salad or simple sauteed greens.
If you’de like to add a flavorful sauce, the possibilities are endless here and I’ll list a variety of options in the recipe notes. Here I’ve served them with this Vegan Cilantro Crema that I had from leftover tacos.
Also, I intentionally left the seasonings pretty basic here, to make them easy and accessible- and I know you will find ways to jazz these up to your liking.
ALSO READ: Buckwheat Soba Tiger Salad
Broccoli Quinoa Cakes
Course: MainCuisine: Indian, AmericanDifficulty: Easy4
servings20
minutes10
minutes355
kcalThese vegetarian Broccoli Quinoa Cakes can be made in 30 minutes & are a delicious healthy meal that your whole family will love!
Ingredients
1/2 cup uncooked quinoa (or sub 1 1/2 cups cooked quinoa)
4–5 cups fresh broccoli florets (8 ounces)
1 scallion, diced
1/4
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely minced (or 1/2 teaspoon granulated garlic)
1/4 cup almond flour (or use bread crumbs), more as needed
1/2
2
–3 tablespoons oil for searing.
Directions
- Cook Quinoa: Rinse quinoa in a fine-mesh strainer. Drain. Bring quinoa and 1 cup water to boil in a very small pot, cover, lower heat to low and simmer 10-12 minutes until tender and all the water is gone. Turn off heat, let stand 5 minutes covered.
- Steam broccoli: While cooking the quinoa, steam the broccoli until tender, being careful not to overcook. Drain well, let cool, and pat dry. (It is imperative that broccoli is not overcooked and is patted dry in order for cakes to stick together.)
- Combine and Pulse: Place broccoli, scallions, herbs, cooked quinoa, egg, salt, pepper, garlic, and cheese into a food processor and pulse repeatedly until finely ground. Pulse in the almond flour, mixing in well. The mixture should easily mound on a spoon and just be slightly sticky, easily forming a patty. If the mixture seems very wet, continue adding almond flour a tablespoon at a time until manageable. With damp hands, Form 4 large patties, pressing them together. You shouldn’t need to coat these in flour or breadcrumbs- but if they feel very wet, feel free to.
- Sear: Heat oil in a skillet over medium heat. Carefully place patties in the skillet, lowering heat to medium-low or low — resisting the temptation to move or fiddle with them. As they form the deep golden crust, they will naturally release themselves from the pan, and not stick- making flipping so much easier. (I like to use a thin metal spatula here. Rubber spatulas have thicker edges, much harder to get under delicate things.) Flip when golden and releasing, about 5 minutes. Pan-sear the other side until slightly puffed in the center (indicating the egg is cooked through) lowering heat more if need be. You can also finish cooking these through in 350F oven after pan-searing if they are getting too dark on the stovetop.
- SERVE: At this point, you could refrigerate if making ahead, and reheat down the road. Or keep in a warm oven until serving. Serve with a slaw, side salad or sauteed greens. Top with a flavorful sauce if you like (see options in notes).
Notes
- Feel free to sub 1 1/2 cups cooked short-grain brown rice for the quinoa.
- Making sure the steamed broccoli is as dry as possible (pat it dry) will allow you to use less flour or bread crumbs. The first time I made this, I did not pat dry the broccoli, and it needed 1/2 cup almond flour. The second time, I patted the broccoli dry, and only needed 1/4 cup flour, if that.
- Make sure the quinoa is dry and not watery