Quinoa cakes

Dietician's Tip

These golden-brown cakes are packed with nutrients and protein. Serve with a side salad or make smaller cakes for an appetizer.


  • 3 sweet potatoes, peeled and cut into spears
  • 1 cup uncooked quinoa
  • 2 eggs
  • 3 cloves garlic, minced
  • 6 ounces Gruyere or Parmesan cheese, shredded
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive oil


Heat oven to 375 F. Place the potatoes on a greased baking sheet. Bake for 45 minutes or until potatoes are completely soft. Meanwhile, cook quinoa according to package directions; set aside to cool.

In a large bowl, combine cooked potatoes, cooked quinoa, eggs, garlic, cheese, parsley, salt, pepper and nutmeg.

Heat 1 tablespoon of olive oil in a large saucepan. Form half of the quinoa mixture into 1/4-cup patties and place in the pan; cook until cakes are golden brown. Place cooked patties on a baking sheet. Repeat process with remaining oil and quinoa mixture. Bake cakes in the oven for 5 minutes to ensure they are heated through.

Serving Information

Serves 14

Nutritional analysis per serving

Calories: 122
Total carbohydrate: 10 g
Cholesterol: 38 mg
Dietary fiber: 1 g
Monounsaturated fat: 3 g
Protein: 6 g
Saturated fat: 3 g
Serving size: 1 cake
Sodium: 172 mg
Total fat: 7 g

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free): 1/2
Fats and oils: 1/2
Grains and grain products: 1/2
Vegetables: 1/2

Diabetes Meal Plan Choices

Fats: 1/2
Meat and meat substitutes: 1/2
Starches: 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1/2
Fats: 1/2
Protein and dairy: 1/2

Last Updated Jun 2, 2016

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