Crispy Gluten-Free Quinoa Cake Recipe
Crispy Gluten-Free Quinoa Cakes Recipe
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

These protein-packed quinoa cakes are the perfect option for a hearty, nourishing, and delicious vegetarian meal! 

Course: Main Course
Servings: 4 people
Author: Caitlin Iles
  • 1.5 cups quinoa uncooked + 2 ¾ cups water + pinch of sea salt
  • ½ cup dry red lentils or split peas + 4 cups water + pinch of sea salt
  • 3 eggs
  • 1 bunch green onions chopped
  • ¼ cup tahini
  • 1 tbsp. mustard
  • ½ tsp. turmeric powder
  • 1 tsp. cumin
  • 1 tsp. coriander seed powder
  • 1 tsp. garlic powder
  • 1 tsp. sea salt
  • pepper
  • ¼ cup tapioca flour
  • ¼ cup coconut or chickpea flour
  1. Preheat oven to 400F and line a large baking sheet with parchment.
  2. Cook the quinoa with water and a pinch of sea salt. Bring to a boil then reduce to a simmer for 15-20 minutes. Do not remove the lid while simmering. Once 15 minutes is up fluff with a fork and let cool.
  3. Cook the split peas with water and a pinch of sea salt. Bring to a boil and then simmer until soft. Strain and set aside.
  4. Combine quinoa, lentils, egg, green onions, tahini, mustard, and spices together.
  5. Add flour and mix thoroughly.
  6. Form into small patties and place on baking sheet.
  7. Bake for 15 minutes then flip over and bake another 10-15 minutes until crisped on the outside.
Recipe Notes

Serve with dipping sauce of choice such as this delicious Avocado Ginger Lime recipe!