Crispy quinoa cakes with marjoram & dijon

Here’s a fun alternative to quinoa salads, pilafs, or simply just as a grain. These cakes are easy to make, and work well as leftovers. Use your favorite herbs and create your own. This recipe comes from Mark Bittman, c/o the N YT times magazine section.











  • 1 cup quinoa
  • Salt
  • ¼ cup chopped almonds
  • 2 TBS minced shallots
  • 1 TBS minced fresh rosemary (I used marjoram)
  • 1 TBS Dijon mustard
  • Freshly ground black pepper
  • 2 TBS olive oil
  • Lemon wedges for serving


Put the quinoa, a large pinch of salt and 2 ¼ cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst and water is absorbed, 25 to 30 minutes. Transfer to a large bowl to cool.

Heat the oven to 200. Fold the almonds, shallots, herbs of choice and mustard into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.

Put 1 TBS olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crispo, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the 2nd batch with the 2nd TBS oil. Serve with lemon wedges.


Quinoa cakes with pine nuts & raisins

Omit the almonds, shallots rosemary and Dijon; instead use ¼ cup pine nuts, ¼ cup raisins, ¼ cup chopped parsley and ½ cup parmesan cheese.

Quinoa cakes with cilantro, scallions and Sriracha

Omit the almonds, shallots, rosemary & Dijon; instead use ½ cup chopped cilantro, ¼ cup chopped scallions and 1 TBS Siracha.






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