Parmesan Olive Quinoa Cakes with Creamy Red Pepper Sauce

Parmesan Olive Quinoa Cakes with Creamy Red Pepper Sauce

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Parmesan Olive Quinoa Cakes with Creamy Red Pepper Sauce


Units Scale


  • 2 cups prepared grains (quinoa, rice, couscous, millet, etc.)
  • 2 tablespoons fresh parsley, finely chopped
  • 2 eggs, lightly beaten
  • 1 clove of garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lemon – zest and juice
  • 1/4 fresh grated parmigiano reggiano
  • 1/2 cup flour (oat, buckwheat, spelt, or all-purpose)
  • 1/4 cup chopped olives

Creamy Red Pepper Sauce

  • 2 large roasted red bell pepper
  • 1 large garlic clove (roasted – optional)
  • 1/2 shallot (roasted – optional)
  • 1/3 cup full-fat ricotta
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. In a large bowl combine all the quinoa cake ingredients
  2. Set the cake mixture in the fridge to chill while making the sauce.
  3. In a blender or food processor add all the sauce ingredients and blend until it reaches a creamy smooth sauce consistency.
  4. Scoop out about 1” round balls from the cake mixture and form into mini patties.
  5. Preheat a large pan over medium heat and coat the bottom with avocado oil.
  6. Lay the cakes in the an, making sure not to overcrowd them.
  7. Let them sizzle and cook in the pan for 5-6 minutes on each side or until golden and crispy.
  8. Serve with sauteed veggies, on a bed of greens, or simply on their own with a nice drizzle of roasted red pepper sauce.

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