Recipe: Cheesy Quinoa and Vegetable Cakes


I’ve said it many times and I’ll keep repeating – Quinoa is by far my new favorite ingredient. Yes I know it’s quite the “fad” grain but it’s tasty and amazing for you. It absorbs any flavor and remains a healthy addition to any meal while feeling filling (say that 3 times fast)! With my rant behind us, this recipe adds cheese and broccoli to the mixture which is a classic combination on its own. I call it “vegetable” because if you don’t have broccoli on hand, any veggie will complete this dish. I also enjoy this as either a side dish or a few on top of a salad. 


  • 1/2 cup quinoa
  • 1 cup water
  • 5 large broccoli florets
  • 1 small onion, diced
  • 1/4 cup breadcrumbs
  • 1/4 cup shredded cheese
  • 1 large egg
  • Salt and Pepper for seasoning
  • Olive oil for cooking


  1. Cook the quinoa by adding ½ cup quinoa to one cup of water, bring the pot to a boil, then turn down to a simmer and cook for an additional 15 minutes.
  2. Once the quinoa has absorbed all the water, put it on a plate and let it cool completely.
  3. While the quinoa is cooking, sauté your diced onion until it's soft and translucent.
  4. Set aside and let cool completely.
  5. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
  6. In a large bowl, mix all the ingredients together, leaving the egg until the end.
  7. Mix well so you have a smooth, wet mixture that will allow you to make cakes that will stick together.
  8. Heat some olive oil in a pan, and make your cakes.
  9. Roll a ball out of the mixture, and squash it down for a perfect circle.
  10. Cook each cake for about 7 - 8 minutes on each side on medium heat. You want the cake to develop a crust, but not to burn, so watch them carefully.
  11. Let cool for a couple of minutes before eating.