Hi friend! I hope you’re having a fabulous week! I feel like I’ve been working non-stop the last few weeks and I’m starting to feel a little tired. Luckily I’ve got a nice relaxing weekend planned and I’ve been keeping up with my batch-cooking and meal prepping magic to keep my healthy eating on track, even when I have very little time!
So far I’ve whipped up my favourite Cabbage Roll Soup, some GF almond bread, lots of chicken thighs, and I always make sure I have cleaned and prepped veggies in the fridge to throw together a quick side.
This week’s recipe makes a big batch that you can freeze or keep in the fridge for a quick and easy protein source.
They’re packed with quinoa and lentils for a complete source of plant protein and the spices and herbs are totally customizable based on personal preference. I think they taste absolutely amazing with my Avocado Ginger Lime Dressing, but you can use anything from Glory Bowl Dressing to Baba Ganoush or a Tahini Yogurt Dipping Sauce! Get creative and customize it to your own tastes. You can have them on their own or crumble them over a salad, pop em between some buns for a little burger, or however piques your fancy at the time!
Enjoy!
These protein-packed quinoa cakes are the perfect option for a hearty, nourishing, and delicious vegetarian meal!
- 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
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Preheat oven to 400F and line a large baking sheet with parchment.
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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.
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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.
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Combine quinoa, lentils, egg, green onions, tahini, mustard, and spices together.
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Add flour and mix thoroughly.
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Form into small patties and place on baking sheet.
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Bake for 15 minutes then flip over and bake another 10-15 minutes until crisped on the outside.
Serve with dipping sauce of choice such as this delicious Avocado Ginger Lime recipe!
Well friend, that’s our recipe for today! I hope you enjoy it. And if you’re looking for some more plant-based inspiration in the kitchen you can try out my FREE Build Your Own Buddha Bowl Cooking Class right here! You’ll receive a recipe guide, shopping list, & equipment list plus a demo on how to make Turmeric Coconut Rice, Glory Bowl Dressing, & Sweet & Salty Roasted Chickpeas. Get the class here!
As always, thank you for your love and support. Please stay safe and take care of one another!
Cait xo
Easy Crispy Gluten-Free Quinoa Cakes Recipe
Image Credit: Shutterstock
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