Sun-Dried Tomato, Parmesan, Basil Quinoa Cakes

These Sun-Dried Tomato, Parmesan, and Basil Quinoa Cakes are crispy on the outside yet chewy on the inside, heartily packed with protein and fiber, and offer endless variations and possibilities.

These savory vegetarian cakes or patties present the perfect blend of wholesome quinoa, chewy robust sun-dried tomatoes, aromatic basil, and salty, cheesy Parmesan. They create a mouthwatering dish that’s easy to make and bursting with nutritional benefits.

These Quinoa Cakes couldn’t be easier to make—an ideal choice for a quick and satisfying high-protein vegetarian meal option. The versatile nature of this recipe allows for various adaptations, making it suitable for different flavors and dietary preferences. Whether you’re a vegetarian looking for a protein-packed option or simply seeking a flavorful, texture-filled, and wholesome dish, these quinoa cakes deliver on all fronts.

Sun-Dried Tomato, Parmesan, Basil Quinoa Cakes Ingredients:

  • Quinoa: A nutrient-rich base providing essential amino acids, making it an incredible protein source and full of fiber.
  • Panko or regular breadcrumbs: Add a crispy texture and create more of a batter for the cakes.
  • Parmigiano Reggiano: Infuses a rich, salty, and nutty flavor, as well as protein. You could substitute with nutritional yeast for a dairy-free version. Alternatively, use other cheeses like crumbled goat cheese, feta, or a melty shredded option like mozzarella or gruyere.
  • Eggs: Bind the ingredients together, ensuring a cohesive texture and adding protein.
  • Garlic: Enhances the savory profile of the dish with a robust aromatic touch.
  • Fresh basil leaves: Impart a refreshing and aromatic essence that pairs well with all the other ingredients. A substitute for any fresh leafy herbs would work in place of basil, whether it’s cilantro, parsley, mint, or dill.
  • Sun-dried tomatoes, finely chopped: Offer a chewy burst of sweetness, saltiness, and umami. Other ideas for something different and fun to add include olives or chopped roasted nuts.
  • Lemon: Add a bright, fresh, zesty, and citrusy undertone.
  • Salt: Elevates the overall flavor.
  • Ground pepper or chili flakes: Provide a hint of spice, kick, and warmth.
  • Extra virgin olive oil: Enhances the richness and aids in the crispy outside when baking.
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Sun-Dried Tomato, Parmesan, Basil Quinoa Cakes


Ingredients

Units Scale
  • 2 cups quinoa, cooked
  • 1 cup panko or regular breadcrumbs
  • 1/2 cup parmigiana reggiano, freshly grated
  • 3 eggs, beaten
  • 2 garlic cloves, minced
  • 68 basil leaves, finely chopped
  • 1/4 cup sun-dried tomatoes, finely chopped
  • Zest of one lemon
  • Pinch of salt
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper.
  2. In a large mixing bowl, combine the cooked quinoa, panko, parmigiano, beaten eggs, minced garlic, chopped basil, finely chopped sun-dried tomatoes, lemon zest, salt, fresh ground pepper, and olive oil. Gently fold the mixture until well combined.
  3. Using your hands, shape the a large spoonful of the mixture into evenly sized disks, about 1/2 inch thick. Place them on the prepared baking sheet, leaving a bit of space between each cake. Should make around 11-12 cakes
  4. Brush the tops of the quinoa cakes with extra extra virgin olive oil for that extra crispiness. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cakes are firm to the touch.
  5. Carefully flip each cake and bake for an additional 10-15 minutes, or until both sides are golden and crisp.
  6. Once out of the oven, let the quinoa cakes cool for a few minutes before serving. Garnish with additional fresh basil leaves or a sprinkle of Parmesan if desired.

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