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.
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.
Quinoa Cakes With Hummus
- 1 c cooked quinoa
- 1/2 c hummus homemade or store bought
- 1/2 c red bell pepper minced
- 2 celery stalks minced
- 2 scallions chopped
- 1/2 tbs olive oil
- tomato and extra hummus optional garnish
- 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.