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Quinoa Cakes with Basil Pesto


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5 from 1 review

  • Author: Flora & Vino
  • 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

  1. Line a baking sheet with parchment paper and preheat the oven to 350°F.
  2. In a large bowl, stir the flax seed and filtered water together and allow it to sit for a few minutes to gel.
  3. 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.
  4. 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.
  5. Transfer the pan to the oven and bake the patties for 25-30 minutes, or until they’re lightly brown on the bottom.
  6. 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.
  7. 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!
  8. Serve the quinoa cakes with the basil pesto and optional sides. I love mine served with asparagus!
  9. 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