My Pinterest Test Kitchen. Cook This: Quinoa Cakes

We have been making this recipe since I first stumbled (was pulled along) into the world of Pinterest.

In fact, I figured I had written a post about it, but my extensive (read: two and a half minute) search of my blog reveals that I have not.

Quinoa Cakes.

Growing up I only knew a couple of side dishes – white rice, instant mashed potatoes. Um. Yep. That’s all I really remember eating from the plate beside our standard beef offering and peas or corn.

I can’t remember when I first tried quinoa. But I know it’s changed our family’s diet completely.

I think it’s our go-to grain.  (We’ve tried it in this cake form, mixed with chicken, in pizza bites, cold in a salad and with stir fry and I can’t even remember how else.)

We don’t mind it plain, but everyone’s favorite method of consuming this wholesome grain is in the form of The Quinoa Cake.

The Recipe:  (Taken from Whole Living, slightly adapted)

• 2 1/2 cups cooked quinoa, room temperature
• 4 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup finely chopped fresh chives
• 1 onion, finely chopped
• 1/3 cup freshly grated Parmesan or Gruyere cheese
• 3 cloves garlic, finely chopped
• 1 cup whole-grain bread crumbs, plus more if needed

1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
2. Cook on griddle until cakes are brown.

I don’t always have parmesan cheese available and I’ve substituted several other varieties.  I also regularly use whatever bread crumbs I have on hand – panko, crumbled crackers, you name it.  One time the bread crumb combo wasn’t very accurate and they never really became “cakes” but we tossed it on the griddle and slid it to our plates and it tasted great anyway.  These are hard to mess up.  The original recipe also calls for using the skillet, which I’m sure you can do but I’m terrible with that – the pan is always a mess and the griddle prepares them all at one time.  Although sometime I might try the new cast iron skillet Kevin purchased for us last month.

The kids pour ketchup on them. Ive tried BBQ sauce on them – but that’s just because I adore BBQ sauce. They’re a great, low cost, healthy meal and they’re a wonderful vegetarian option.

Quinoa can be expensive if you search the shelves at Publix. I usually buy it in the bulk bins at Earth Fare or Whole Foods.

We’ve been eating these regularly in our meal rotation for a couple of years now. (Can that actually be true? Has Pinterest been around for years?) And still I am always a little clueless as to what sides go best with them. I’ve been tempted to serve them in a bun with sliced avocado but have yet to follow through on that one as only I am truly in love with avocado at this house.

I’ve served it with sweet potatoes (smashed or fry-style), broccoli, roasted carrots. You name it. Last time the Q cakes appeared at our table they were served up with kidney beans that had been cooking all day in the crock pot.

It’s almost time to begin doubling the recipe as we never have quinoa cakes leftover.

I’d love to know if you try them!

And even more – I’d love to know what you serve beside them.