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Lemon & Olive Quinoa Cakes

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 12 -14 cakes
Calories: 349kcal
Author: Vee


  • 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



  • Follow the instructions for the package to cook 1 cup of dry quinoa.


  • 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.


  • Add slightly cooled quinoa to the mixing bowl with your prepped ingredients (including eggs). Add chia seeds and spices. Mix well.


  • 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 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 Trader Joe's Green Dragon Sauce.


* 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


Serving: 3g | Calories: 349kcal | Protein: 17g | Fat: 23g | Sodium: 1082mg