Quinoa Carrot Cakes.

We are continuing our whole grain journey with quinoa. This grain is an absolute delight. It cooks quickly and easily, it’s high in protein and iron, and it’s good hot or cold.

When I fry anything I like to do it in batches so that I can avoid having to put the oil away and clean the pan more than once. It is really the result of being lazy. In any case I have been making kohlrabi fritters as a result of the spring harvest finally getting here and thought what a great opportunity to make these quinoa cakes I have been formulating in my mind for a while.

These truly are fried morsels of goodness that are chock full of whole grain and veggies. This made 12 silver dollar sized cakes.


1 C cooked quinoa

1 carrot, peeled and grated

1 egg

1/2 t salt

1/4 t pepper

2 T chives, finely chopped

1/4 C freshly grated parmesan cheese

1 garlic cloves, finely chopped

3 T flour

1 T  olive oil

2 C vegetable oil

Combine ingredients (except 2 cups of oil)in a medium bowl. Heat 2 cups of oil over medium-high heat until water will pop when splashed into the oil. Drop one spoonful of quinoa mixture in oil at a time and cook for about 3-5 minutes on each side (or until browned). Drain on paper towel and serve with mustard or other dressing.


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Filed under Appetizer, Gluten Free, Grains/Rice, Side Dish, Vegetables, Vegetarian

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