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Crispy Parmesan Quinoa Cakes

These Crispy Parmesan Quinoa Cakes are golden, crunchy on the outside, tender inside, and packed with savory parmesan, herbs, and garlic. They make a great vegetarian appetizer, side dish, or even a main when paired with salad or steamed veggies.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients
  

  • 1½ cups raw quinoa or about 3 cups cooked quinoa if using leftovers
  • 2 cloves garlic finely chopped
  • 1 scallion sliced thinly
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 2 tablespoons fresh chopped oregano
  • 1 cup panko breadcrumbs
  • 4 large eggs beaten
  • Olive oil for pan‑frying
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Rinse the raw quinoa under cold running water, then cook it in 3 cups water with a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until water is absorbed (about 15 minutes). Fluff with fork and let cool ~5 minutes.
  • In a large bowl, combine the cooled quinoa, garlic, scallion, Parmesan, parsley, oregano, panko, salt (~½ tsp), and black pepper (~½ tsp). Toss to distribute evenly.
  • Add the beaten eggs and stir until the quinoa mixture is moistened and holds together when pressed.
  • Using a ¼ cup measure, pack the mixture very firmly into the cup, then invert/tap to release the cake. Repeat with remaining mixture.
  • Heat a nonstick skillet over medium heat and add enough olive oil to coat the bottom. Once hot, fry each quinoa cake about 5 minutes per side, until golden brown and crisp.
  • Remove cakes and let drain briefly on paper towels. Serve warm.

Notes

  • If using cooked quinoa leftovers, be sure they are well drained and slightly dried to avoid sogginess.
  • Don’t overcrowd the pan when frying—leave space so you can flip without splattering or breaking.
  • Use a flat spatula and press lightly when cooking to ensure good contact, especially when flipping.
  • For extra flavor, consider grating a little more Parmesan over the top just after frying, or squeeze lemon juice over.
  • These cakes freeze well—par‑cook, freeze single‑layer, then reheat in a skillet or oven until crisp.