By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
89 cal · 20 min
Spiced Quinoa Cakes
Recipe GLPR37598b5fd55000
Golden, crispy pan-fried cakes made with protein-rich quinoa, chickpea flour, and a blend of warm Indian spices. These savory patties are loaded with fresh vegetables and herbs, creating a satisfying vegetarian dish that's naturally gluten-free and dairy-free. Perfect as a main course or appetizer.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 small red onion
1 garlic clove
½ medium zucchini
½ cup frozen spinach, thawed and squeezed dry
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground fennel
½ teaspoon turmeric
½ teaspoon sea salt
Freshly ground black pepper to taste
1 cup cooked quinoa
1 medium egg
4 tablespoons chickpea flour (gram flour)
1 teaspoon oil for pan-frying
Directions
In a food processor, combine the red onion, garlic, zucchini, thawed spinach, cumin, coriander, fennel, turmeric, sea salt, and black pepper. Pulse 3 to 4 times until all vegetables are finely chopped.
Transfer the chopped vegetable mixture to a bowl. Add the cooked quinoa, egg, and chickpea flour, then mix well with a spatula until the ingredients are fully combined.
Place the mixture in the freezer for 5 minutes to firm up. While waiting, heat 1 teaspoon of oil in a non-stick skillet over medium heat.
After 5 minutes, scoop 2 tablespoons of the mixture and shape into a 3-inch (8 cm) patty using both hands. Place on the hot skillet and gently press down with a spatula.
Pan-fry for 5 to 7 minutes until the bottom is golden and browned. Carefully flip and cook the other side for 5 minutes or until browned.
Remove the cooked cakes from the skillet and place on a wire rack to cool.
Serve the quinoa cakes warm with a squeeze of fresh lemon juice.
Comments
Chickpea flour requires a deliberate stop at Harris Teeter, ALDI, or Kroger's specialty section—not every Food Lion or Walmart stocks it—adding a real errand to your week. The spice blend of cumin, coriander, fennel, and turmeric is achievable at any major chain but does push the per-serving cost toward $1.50 when you account for the flour and eggs, making this more expensive than a weeknight rice bowl. Budget 35 to 40 minutes including cooking time, not 20 minutes; the 20-minute claim assumes pre-cooked quinoa and ignores pan-frying. The cakes themselves are sturdy and reheat well, so this works for meal prep, but the special-trip ingredient and the time reality are what you're signing up for.
Sign in or create a free account to add your review.
