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