Lemon & Olive Quinoa Cakes
Servings: 12 -14 cakes
Calories: 349kcal
Ingredients
- 1 cup dry quinoa
- 1 bunch parsley
- 4 cloves garlic
- 1 medium yellow onion
- ½ cup olives*
- 2 lemons
- ½ cup fresh parmesan cheese
- 1 Tbs chia seeds*
- 3 large eggs beaten
- ½ teaspoon salt
- ½ teaspoon aleppo pepper or red pepper flakes
- Parchment paper
Instructions
COOK THE QUINOA
- Follow the instructions for the package to cook 1 cup of dry quinoa.
PREP & PREHEAT
- Preheat oven to 350 degrees.
- It takes about 15 minutes to chop everything, so a food processor might save time.
- As you prep each ingredient, toss it in a large mixing bowl: Chop parsley. Dice garlic and onion very fine. Dice olives. Zest the lemon and cut it into quarters. Shred the cheese. Beat eggs.
MIX IT ALL TOGETHER
- Add slightly cooled quinoa to the mixing bowl with your prepped ingredients (including eggs). Add chia seeds and spices. Mix well.
MAKE CAKES
- Coat the inside of a ¼ measuring cup with oil. Fill it with quinoa mixture, packed tight, and level it off. (Packing it tight helps prevent it from falling apart). Drop the cake on a parchment-lined baking sheet.They will be somewhat fragile, but should hold their shape. If it didn't hold it's shape, try adding in some extra chia seeds or bread crumbs.
BAKE
- Bake for 20-25 minutes at 350. No need to flip. To serve, flip them upside down, so the browned bottoms are face up. Serve with a fresh squeeze of lemon. It also goes incredibly well with hot sauce.
Notes
* Choose your favorite olives, any kind will work (pitted saves time).
* Chia seeds are healthy, but if you don't want to buy them, replace them with ¼ cup bread crumbs.
* Aleppo pepper is tart and spicy. If you don't have it, just use red pepper flakes
* Chia seeds are healthy, but if you don't want to buy them, replace them with ¼ cup bread crumbs.
* Aleppo pepper is tart and spicy. If you don't have it, just use red pepper flakes
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Nutrition
Serving: 3g | Calories: 349kcal | Protein: 17g | Fat: 23g | Sodium: 1082mg