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Quinoa Cakes With Hummus

Liz DellaCroce Avatar

LIZ DELLA CROCE

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These quinoa cakes with hummus come together with bright veggies to form a protein-packed appetizer, side or vegetarian main.

What happens when you mix quinoa with veggies and use hummus to bind everything into precious little patties? Magic, my friends– delicious, vegetarian, protein-packed magic. Of course, you could very easily eat the mixture as-is but once the quinoa hits the pan heated with a little olive oil and starts to crisp up, the entire kitchen begins to smell like heaven.

We eat a lot of hummus in our house – my 13 month old can’t get enough of it. We love it with veggies, spread on pita or as a dipper for grilled meat. Store-bought is perfectly fine but if you’ve never made your own, I highly urge you to give it a try. Click here for a video of me demonstrating just how easy it is to make!

Your fork is waiting.

Frequently asked questions:

Will these quinoa cakes fall apart while cooking?

Possibly. If the quinoa cakes fall apart while cooking, simply use a spoon or spatula to re-shape and press together. If you’re looking to bind them better you would need to use something like some grated cheddar cheese.

Are these freezer-friendly?

I would not recommend freezing these.

Have you tried my
Quinoa Cakes With Hummus?

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Quinoa Cakes With Hummus

4 stars average
Liz Della Croce
These quinoa cakes with hummus come together with bright veggies to form a protein-packed appetizer, side or vegetarian main.
PREP: 5 minutes
COOK: 8 minutes
TOTAL: 13 minutes
Servings4

Ingredients
 

  • 1 c cooked quinoa
  • ½ c hummus (homemade or store bought)
  • ½ c red bell pepper (minced)
  • 2 celery stalks (minced)
  • 2 scallions (chopped)
  • ½ tbs extra virgin olive oil
  • tomato and extra hummus (optional garnish)

Instructions
 

  • In a medium bowl, combine quinoa with hummus, red pepper, celery and scallions. Season with salt and pepper to taste.
  • Heat a non-stick pan over medium high heat and add olive oil once heated.
  • Form quinoa mixture into palm-sized patties and brown in pan, working in batches, about 3-4 minutes per side. Be careful not to overcrowd the pan.
  • Serve with additional hummus and tomato slices.

Last Step:

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Liz’s Notes

If the quinoa cakes fall apart while cooking, simply use a spoon or spatula to re-shape and press together. It’s not a beauty contest – they will taste delish regardless of what they look like. :)

Nutrition

Calories: 333kcal | Carbohydrates: 42.9g | Protein: 11.2g | Fat: 13.5g | Saturated Fat: 1.6g | Polyunsaturated Fat: 11.9g | Sodium: 336mg | Fiber: 6.6g | Sugar: 2.6g


4 from 13 votes (7 ratings without comment)

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27 responses to “Quinoa Cakes With Hummus”

  1. Alison Bai Avatar
    Alison Bai

    Are the red peppers that you used red bell peppers or the spicy red peppers?

    1. rich051 Avatar
      rich051

      Hi Alison. They are red bell peppers!

  2. Margaret Fort Avatar
    Margaret Fort

    Quinoa Sweet Potato Chai Fritters
    Created with what was in fridge and what Malda bought for our 3 day sojourn
    at our pad on the 15th floor at the Artique Apartments Gold Coast July 2015.
    1 Sweet Potato Grated
    2 fresh Sweet corn kernels
    100 g fresh green beans cut fine
    Cook 5 minutes in
    2 cups weak CHAI TEA (Caffeine & sugar free) with 1 teaspoon vegemite added
    strain keep liquid and add
    1 1/2 cups Quinoa simmer 15 minutes
    strain well and add to vegetables
    Add 1/2 cup Hummus
    1 egg
    1 tblspn flour mix altogether
    Cook tablespoons in butter/oil till browned in frypan
    makes 2 dozen small fritters serves 4-6
    serve with lemon wedges, yoghurt and potato wedges YUM!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Ok this sounds amazing!!