Name: Quinoa Cakes
Yield: 1
Ingredients: 1 c. Uncooked Quinoa -; 2 c. water (if cooking quinoa) -; 1/2 tsp. kosher salt -; 2 tsp. smoked paprika -; 1/2 tsp. ground cumin -; 1/2 tsp. dried oregano -; 2 large eggs -; Vegetable oil -; Flaky sea salt (such as Maldon) -; Freshly ground black pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Quinoa Cakes

1. 1 c. Uncooked Quinoa -

2. 2 c. water (if cooking quinoa) -

3. 1/2 tsp. kosher salt -

4. 2 tsp. smoked paprika -

5. 1/2 tsp. ground cumin -

6. 1/2 tsp. dried oregano -

7. 2 large eggs -

8. Vegetable oil -

9. Flaky sea salt (such as Maldon) -

10. Freshly ground black pepper -

How to cook deliciously - Quinoa Cakes

1. Stage

If using uncooked quinoa, rinse the grain twice in cold water, then drain in a fine-mesh strainer. In a pot or a rice cooker, combine the quinoa with 2 cups water. If using a pot, bring to a boil, reduce heat to low, cover, and cook until the water is absorbed, 15 to 18 minutes. If using a rice cooker, simply use the regular white-rice cycle. Allow quinoa to cool. If you are in a hurry, spread the quinoa in a large, shallow dish and place, uncovered, in the refrigerator.

2. Stage

Combine the cooled quinoa, salt, paprika, cumin, oregano, and 2 eggs. You should have a "dough" that will form a moist ball. If the mixture is still dry and fluffy, add another egg.

3. Stage

Heat your largest skillet or, better yet, a flat griddle pan over medium-high heat. Lightly oil the skillet or griddle pan. Form 1/4 cup of the quinoa mixture into a ball. Place it in the skillet and use a spatula to flatten it into a pancake about 1/4 inch thick. Repeat to make 7 more pancakes, working in batches as necessary. Cook the quinoa cakes until golden brown on one side, 2 to 3 minutes, then flip and brown the other side, about 2 minutes more. Remove from the pan and season with flaky sea salt and pepper. Serve immediately. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.