Gluten-Free Lemon Herb Quinoa Cakes Tasty and Simple

Ingredients

• 1 cup cooked quinoa (chilled)
• 0.5 cup gluten-free breadcrumbs
• 2 large eggs
• 0.25 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 0.25 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon baking powder
• to taste salt and pepper
• as needed olive oil for frying

Instructions

1. In a large mixing bowl, combine the chilled quinoa, gluten-free breadcrumbs, and grated Parmesan cheese (or nutritional yeast).
2. Add the eggs, chopped parsley, chives, lemon zest, lemon juice, minced garlic, baking powder, salt, and pepper. Mix until well combined.
3. If the mixture feels too wet, add a little more gluten-free breadcrumbs to achieve a moldable consistency.
4. Form the mixture into small patties, about 2–3 inches in diameter.
5. Heat a skillet over medium heat and add a drizzle of olive oil.
6. Once the oil is hot, carefully place the quinoa cakes in the skillet and cook for about 4–5 minutes on each side or until golden brown and crisp.
7. Repeat until all cakes are cooked, adding more olive oil as needed.
8. Remove the cakes from the skillet and let them drain on a paper towel to absorb any excess oil.