These quinoa cakes are part of a versatile recipe collection and are designed to be enjoyed with a fresh avocado sauce. They're perfect for a quick meal or a fun veggie burger option!

These tasty quinoa cakes stand out on their own or can be topped with a runny egg for an added twist. They also make excellent veggie burger patties, especially for kids who might prefer them that way. I enjoy mine served over a bed of greens.

Eggs, cheese, and breadcrumbs serve as the binders in this recipe. If you need to avoid one, simply increase the amount of one of the others. For those allergic to eggs, you can adjust by adding a bit more cheese and breadcrumbs.

Tips to enhance this recipe:

Prep Ahead.

Cook the quinoa in advance. You can also prepare the mixture for the patties a day early. To prevent browning, make the avocado sauce no more than the morning before serving. These quinoa cakes can be easily reheated in a skillet or oven.

Versatile Use.

Transform the patties into veggie burgers by placing them between an English muffin or using lettuce wraps.

Kid-Friendly Option.

My kids love these when I make them smaller—about half the size shown—making them perfect for dipping. Call them nuggets and serve with ketchup!

Meat Lover's Addition.

These cakes pair wonderfully as a side dish with your choice of protein.

Dairy-Free Alternative.

Skip the cheese if needed; just add a little more breadcrumbs to help them hold together and some nutritional yeast for a cheesy flavor.

Ingredients

For the Quinoa Patties:

Ingredients:

  • 2 cups packed spinach, steamed and chopped
  • 3 eggs
  • 2 cups cooked quinoa, cooled
  • 2 cloves garlic, finely grated
  • Zest from one lemon
  • 1/2 medium yellow onion, diced
  • 1/3 cup grated cheese (cheddar, gruyere, or manchego work well)
  • 1/2 cup breadcrumbs, panko or gluten-free
  • 1/2 tsp paprika
  • Avocado oil for cooking 

For the Avocado Sauce:

  • 2 ripe avocados
  • 1/4 cup chopped fresh herbs (parsley, basil, cilantro, or chives)
  • 2 Tbsp. of your favorite sauce
  • Squeeze of fresh lemon juice
  • Sea salt and black pepper to taste
  • Baby arugula for serving

Instructions

  1. Thoroughly squeeze excess moisture from the spinach and chop finely.
  2. In a large bowl, whisk the eggs. Combine chopped spinach, quinoa, grated garlic, lemon zest, onion, cheese, breadcrumbs, and paprika. Let the mixture chill in the fridge for 20 minutes to set.
  3. In the meantime, mash the avocados with the fresh herbs, lemon juice, and a pinch of salt and pepper until you achieve a chunky guacamole-like texture. Set aside.
  4. Heat oil in a non-stick or cast-iron skillet over medium heat. Shape the quinoa mixture into patties about 2-3 inches wide and cook for 5 minutes on each side. Avoid moving them while cooking, as they are delicate. Set aside and repeat with the remaining mixture, adding more oil as needed.
  5. Serve the quinoa patties with the avocado sauce and arugula.