Quinoa Cakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 107.2
  • Total Fat: 1.6 g
  • Cholesterol: 19.0 mg
  • Sodium: 93.0 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.9 g

View full nutritional breakdown of Quinoa Cakes calories by ingredient
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adapted from The Mayo Clinic Williams Sonoma Cookbook, 1998 adapted from The Mayo Clinic Williams Sonoma Cookbook, 1998
Number of Servings: 10


    1/3 cup all purpose flour
    1 tsp baking powder
    1/2 tsp ground pepper
    3 slices Ezekiel bread (or whole wheat) made into crumbs
    1 cup nonfat milk
    1 large egg
    1 1/3 cups cooked quinoa (may sub. brown rice)
    1/3 cup chopped chives


Mix flour, baking powder, pepper and chives into bowl.

Toast crumbs at 350 for 10-12 minutes to make good and dry, then add to milk and soak 5 minutes.

Stir egg and quinoa together and beat vigorously.

Combine everything into a stiff batter.

Heat large nonstick skillet and spray with oil. Using scant 1/4 cup amounts of batter, flattened slightly in pan, cook until lightly browned on both sides, about 5 minutes total.

Good with a roasted red pepper sauce, or an egg, instead of bread for a sandwich, as a side with a salad, with cottage cheese, you name it!

Serving Size: makes 10 cakes with 1/4 cup batter per cake

Number of Servings: 10

Recipe submitted by SparkPeople user CYD1057.

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