This recipe from Genius Kitchen is a family pleaser. Everyone gobbles up these gluten free vegetarian Quinoa Cakes at an alarming rate. I always make double so that we can eat them for lunch throughout the week.
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
- I double the recipe for leftovers throughout the week.
- I use Pamela’s gluten free all purpose flour.
- I use Neat Egg to remove the egg. I whisk the Neat Egg powder with the water in a separate bowl, and then I drop it 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.
- I use garlic powder rather than chopped garlic (just goes faster). I sub 1 teaspoon for 1 head of garlic.
- I use Santa Cruz lemon juice. Also quicker than juicing a lemon.
- I go very easy on (or remove completely) the cayenne pepper since the kids are eating too.
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.
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