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End of Summer Quinoa Cakes

End of Summer Quinoa Cakes

Make the most of summer produce with these gluten free, vegetarian (and majorly delicious) Summer Quinoa Cakes.

Course Appetizer, Snack
Cuisine American
Keyword quinoa appetizer, quinoa patties, summer appetizer recipes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6
Calories 120 kcal
Author Denisse

Ingredients

For the quinoa cakes:

  • ½ cup coarsely grated zucchini and yellow squash
  • 1 egg lightly beaten
  • 1/3 cup quinoa cooked and cooled
  • ¼ cup plus 2 tbsp. breadcrumbs preferably homemade (gluten free or regular)
  • 2 tablespoons freshly grated parmesan
  • 1 clove garlic grated
  • 1 tablespoon chives minced
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil

For the corn relish:

  • 1 ear of corn roasted until slightly blackened and kernels removed from cob
  • 1 jalapeño roasted, seeds removed and chopped
  • ¼ cup Peruvian sweety drop peppers or roasted red bell pepper, chopped
  • 2 tablespoons scallions chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste

For garnish

  • 1 avocado pureed until smooth
  • ¼ cup micro greens
  • ¼ cup cherry tomatoes halved
  • ¼ cup thinly sliced baby squash

Instructions

  1. Squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. Combine zucchini and beaten egg in a medium sized bowl. Add quinoa, breadcrumbs, parmesan, garlic, chives, salt and pepper and stir until just combined. Chill mixture for at least 15 minutes.

  2. Using a 1/4 measuring cup as a mold, form round patties by pressing firmly in between the palms of your hands. Heat one tablespoon of olive oil in a skillet over medium heat and when oil is hot, add the patties and cook until crisp and golden, about 3 minutes. Add remaining tablespoon of oil, flip the patties and repeat.

  3. To make the relish, combine corn, jalapeño, peppers, scallion and lime juice in a small bowl. Mix and season with salt and pepper.

  4. To serve, smear plate with avocado puree and top with quinoa cakes. Scatter corn relish over quinoa cakes along with micro greens, cherry tomato and baby squash.