Cheddar Garlic Quinoa Cakes
Cheddar and garlic: a perfect matrimony of flavors, just add quinoa and you've got a masterpiece. These ooey gooey quinoa cakes are great for a starch at dinner and pair well with pretty much anything else.
I paired these with a pre-marinated honey mustard pork loin that I roasted in the oven and frozen green beans! Just add a dash of olive oil, and salt and pepper to the beans and voila! It’s a beautiful, colorful, healthful, easy meal!
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Makes about 6 servings
Serving size: 2 cakes
193kcals, 13g fat, 13g carb, 8g protein
Cheddar-Garlic Quinoa Cakes
1c uncooked quinoa
1tsp garlic powder
1tsp Italian seasoning
1tsp onion powder
1 8oz package of 2% shredded cheddar cheese
2tsp. minced garlic
½ c. whole wheat seasoned breadcrumbs
3tbsp coconut oil
Cook quinoa according to package
Once quinoa is cooked, combine quinoa, garlic, cheddar cheese, egg, and spices into a mixing bowl. Mix to combine.
Form into small cakes, about 2-3 inches in diameter each, which should make approximately 8-10 cakes depending on size. Pack them tightly, as they can fall apart fairly easily.
Heat coconut oil over medium heat in saucepan until it liquefies. Be sure to only add 1 tbsp at a time, as you’ll start to run out of oil after a couple of cakes.
Gently place three quinoa cakes in the saucepan to cook, about 2 minutes or until golden brown and firm so you can flip it over. Do the same with the other side until cheese is melted and cake is cooked through. Continue with all cakes.
Set on a paper towel-lined plate to drain excess liquid. Let cool and serve immediately!