Quinoa Cakes with Lemon Aioli Sauce

These gluten free vegetarian quinoa cakes are crunchy on the outside but soft on the inside. The lemon aioli adds the perfect flavor. | For Animals For Earth

This quinoa cake recipe from Genius Kitchen (vegetarian, not vegan) is a true family pleaser (even for the little picky kids!).  At our house, everyone gobbles them up at an alarming rate. This recipe is large enough to eat for dinner and again for lunch throughout the week.

Simple idea: try vegetarian quinoa cakes!

Fun fact: Quinoa was an important crop for the Inca Empire and considered sacred.  It’s a good source of protein, magnesium, phosphorus, and other important nutrients.

If you are gluten free and have not yet dived into quinoa, make this your day!  Added into recipes, I find it to be very delicious and filling.

Why I Love This:

  • Easy to make gluten free (simply change the flour)
  • Easy to make, period
  • My kids love quinoa cakes
  • It’s full of nutrients

Serving Size:

I use this recipe to feed our family of 4 (two kids – 8 year old girl, 5 year old boy).  The portions below give us enough to eat our fill at dinner, and have leftover for myself at lunch the next day.  If you’re feeding 2 people, you can easily cut this recipe in half.


  • 4 cups cooked quinoa
  • 1 1/3 cup grated Fontina cheese
  • 6 tablespoons all-purpose gluten free flour (I use Pamela’s gluten free)
  • 4 green onions, thinly sliced
  • 2 eggs (I use vegan Neat Egg)
  • 4 teaspoons fresh ground black pepper
  • 5 Tablespoons extra virgin olive oil



  1. Cook the quinoa following package instructions.
  2. Whisk the Neat Egg powder with the water in a small bowl.
  3. Drop Neat Egg by small spoonfuls into the hot cooked quinoa and mix it around before adding other ingredients.  This makes it all spread evenly throughout the dough.
  4. Let the quinoa and neat egg cool a bit.
  5. Add flour, green onion, black pepper, and cheese. Stir together until well combined.  Season with salt and allow the mixture to sit for 5 minutes.
  6. Pour oil into a large sauté pan and place over medium heat.
  7. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan.
  8. Cook quinoa cakes for about 5 minutes on each side, until browned. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
  9. For the aioli: Place all ingredients into a bowl and mix well, season with salt and pepper
  10. Pour into a small bowl and serve alongside the warm quinoa cakes.
  11. I sprinkle a little cayenne on the top of the adult’s plates.

Link to Ingredients:

Quinoa on Amazon:  I buy my quinoa at Trader Joes.  But if you don’t easily have access to it, here’s a link to some on Amazon.

Vegan Mayo on Amazon: I also buy vegan mayonnaise at Trader Joes.  But this one on Amazon is supposed to be a good brand.

Avocado Oil on Amazon – This is the brand that I use.  I’ve also used olive oil and safflower oil and had the same results.

Gluten Free Flour on Amazon – In my opinion, it’s very important that you use this brand (Pamela’s) if you want to hold the same flavor.

These gluten free vegetarian quinoa cakes are crunchy on the outside but soft on the inside. The lemon aioli adds the perfect flavor. | For Animals For Earth

Disclaimer: This page contains affiliate links, and shopping through these links supports For Animals For Earth.  Thank you for your support!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

For Animals For Earth