Easy plant-based patties packed with protein and leafy greens! Perfect for meal prep and easy weeknight meals. Serve with a oil-free basil pesto!
Are you in a food rut?
I was Marco-Polo-ing with a friend today discussing our food rut probs.
Mine came on slowly with building disdain, like playing a song on repeat during a workout when each chorus inspires a little less feeling.
When I realized that I had consumed a variation of steamed vegetables + plant protein + tahini for every dinner in recent memory, I knew I needed a menu intervention.
And don’t get me started about dishes. (They’re never-ending!!!)
So, what kind of quarantine cook are you?
Are you unleashing you creativity or are you sticking to the tried and true basics?
Either way, you’re going to love these Quinoa Cakes with Basil Pesto.
They’re made with cooked quinoa, leafy greens, and tahini with a nutty oil-free basil pesto!
Schedule out a day next week in your menu to make this lean clean quarantine cuisine.
Quinoa Is Queen
By now, you might have guessed that I have a thing for quinoa.
I love the nutty taste and how versatile this gluten-free ‘seed’ is in dishes.
During the pandemic, it’s been a pantry staples that I lean on for protein in easy plant-based meals.
Quinoa is one of my staples that I prepare weekly so many times there are leftovers at the end of the week.
These Quinoa Cakes with Basil Pesto are the perfect way to put any leftover quinoa to good use!
All You Need Is 1-Bowl
These patties require only 1-bowl to throw together.
I’m so excited to share this one because it’s one I’ve made it for the past few years.
It’s light, flavorful, and feels fancy and effortful without all of the effort and a short ingredient list.
And the recipe is so versatile; you can use these quinoa cakes in any spread!
Ready?
What You Need to Make Quinoa Cakes
Cooked quinoa, tahini leafy greens, and ground flaxseed create the foundation of these protein packed patties.
You need:
- flax seed + filtered water
- runny tahini
- lemon juice
- cooked quinoa
- spinach
- white onion
- garlic powder
- Himalayan sea salt
That’s it!
How to Make Them
Mix up the ingredients in a large mixing bowl then form the mixture into 1/4″ patties.
Bake the patties in a parchment lined baking dish until they’re golden brown.
The cakes will be fragile for the first 10-15 minutes post-baking, so let them cool slightly before removing.
At this point, you can serve as is or pan-fry the patties for 3-5 minutes on each side for a crispier golden exterior.
Using a spatula, transport them to a frying pan or your directly to your plate!
What You Need to Make Basil Pesto
While the quinoa cakes are baking get a head start on pesto prep.
You need:
- basil
- spinach
- walnuts
- runny tahini
- filtered water
- garlic powder
That’s it!
Presto, No-Oil-Added Pesto!
I love the challenge of making my dressings and dips oil-free.
You won’t miss added oils in this no-oil-added basil pesto, friends!
The secret to this basil pesto is a mixture of walnuts and basil with tahini as a creamy oil replacement.
I like to pulse mine gently so it comes to more of a crumble than a puree, but feel free to blend to whatever consistency you want!
You’ll have extra pesto with this recipe, so keep it in the fridge to add you toast, bowls, or crackers.
Ideas for Pairing
Enjoy these Quinoa Cakes with Basil Pesto as an easy vegan and gluten-free dinner.
Pair these quinoa cakes with your favorite plant-based sides!
I love mine served with vibrant steamed asparagus.
Some other ideas are mashed potatoes, tucked into a salad, or on their own!
Try freezing any leftovers quinoa cakes at the end of the week and reheating for easy weekday meal additions.
I love making them in bulk and enjoying all week long.
Don’t forget a dollop of basil pesto no matter how you decide to serve them.
Enjoy!
If You Make These Quinoa Cakes With Basil Pesto, I Want to See!
Come say hi on Instagram and use #floraandvino!
Check out my Pinterest page to pin more recipes like this one to make later!
For more plant-based patties, check out my Baked Almond Flour Falafel and Chickpea Patties with Cashew Mayonnaise.
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XO Lauren
Quinoa Cakes with Basil Pesto
- Total Time: 1 hour
- Yield: 10-12 patties
- Diet: Vegan
Description
Easy plant-based patties packed with protein and leafy greens! Perfect for meal prep and easy weeknight meals. Serve with basil pesto!
Ingredients
Quinoa Cakes
- 1/4 cup flax seed + 3/4 cup filtered water
- 2 TBSP runny tahini
- 1 TBSP lemon juice
- 2 cups cooked quinoa, any color
- 1 cup spinach, finely chopped
- 2 TBSP diced white onion
- 1/2 tsp garlic powder
- pinch of Himalayan sea salt
Basil Pesto
- handful of fresh basil leaves
- handful of spinach (optional)
- 1/4 cup pine nuts
- 2 TBSP runny tahini
- 2 TBSP filtered water
- 1/2 tsp garlic powder
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350°F.
- In a large bowl, stir the flax seed and filtered water together and allow it to sit for a few minutes to gel.
- Next, add in the tahini, lemon juice, cooked quinoa, chopped spinach, diced white onion. garlic powder, and Himalayan sea salt. Mix everything well to combine until it’s thick and sticky.
- Scoop the mixture out with a ~1/4 cup measuring cup and form patties with your hands and shape them on the parchment paper. Flatten the patties slightly with your palm or a spatula dipped in water.
- Transfer the pan to the oven and bake the patties for 25-30 minutes, or until they’re lightly brown on the bottom.
- While the patties are baking blend the basil pesto. Add the basil leaves, optional spinach, walnuts, runny tahini, filtered water, and garlic powder to a high-speed-blender or food processor. Pulse everything until it’s well combined. Blend more for runnier pesto and less for more textured pesto.
- Optional: In the last five minutes of baking, warm a skillet over medium heat with a bit of non-stick cooking spray. Remove the patties from the oven, and carefully transfer them to the warm skillet. Heat the patties for 3-5 minutes on each side, until they’re crispy and golden. You can skip this step and serve the patties oven-baked!
- Serve the quinoa cakes with the basil pesto and optional sides. I love mine served with asparagus!
- Store leftovers separately in an airtight container in the refrigerator for up to one week.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Entree, Side
- Method: Stovetop, Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free
Loved these! Great recipe👍🏻
Thanks so much, Anya! So glad you enjoyed!
XOXO Lauren