What We’re Eating: Lemon & Parsley Quinoa Cakes

This one’s a definite keeper. YUM. Aaannddd it’s a healthy, Meatless Monday recipe. It’s also delicious on Tuesday. I intended to make it yesterday but ran out of time before heading to my fabulous Mothering Sons class at Birth Roots. Which is what I should really be blogging about…except that we’ve decided “What happens in Mothering Sons, stays in Mothering Sons.”

Anyhoo… dinner tonight. Through pinterest, I found this Lemon, Olive, and Parsely Quinoa Cakes from Joy the Baker’s blog. I did make the quinoa last night, which worked out really well for me today. In fact, I recommend making the quinoa ahead of time for everyone. The recipe asks you wait for it to cool to room temperature anyway, so it doesn’t matter if you pack it away in the fridge.

You make small patties of a quinoa mixture also consisting of panko, parmesan, onion, garlic, lemon zest and parsley. The recipe calls for olives as well, which I’m sure is delicious, except I reeaallly don’t like olives, so I left them out.

Mix up the dry ingredients with egg and a little water.

After you mix together your ingredients you pack together some small patties. The mixture made so many small patties…I think around twenty or so, and I could only fit 4-5 in the frying pan at a time, so of everything the frying up of all the patties made the most time-consuming part.  I put some wax paper on a small cookie sheet (love the easy clean-up) and made up patties to fill the sheet, fried them up, re-filled sheet with raw patties while the others were frying, and repeat!  The finished patties were oily so I put them on a plate with a paper towel and stacked layers of paper towels and finished patties. I think it helped to keep them warm, too. **Note, I used olive oil for frying the quinoa patties, but I think I’ll try coconut oil next time, as an even healthier option.

Raw patties awaiting the pan.

Sizzle, sizzle, pop!

For the final product I put some mixed greens on a plate and added a couple of personal

Favorite dressing!

touches.  I have a favorite rosemary balsamic vinigarette that I drizzled onto the greens:

I also made a cilantro and lime sour cream from For the Love of Cooking’s blog. I had a hunch it might taste good with the quinoa cakes…and I was so right.

Plating the masterpiece...







Lemon & Parsley Quinoa Cakes

My husband, the meat-n-potatoes type, said between bites, “So, this is completely vegetarian??” Yes, I said, happy to admit this now that I knew it was going over well. “This is one of your best, keep this recipe out!” So, there you have it, folks. If that is not a resounding testimonial I’m not sure what is.

Liam was already in bed by the time I finished these little tasties, so he hasn’t had a chance to try them yet. There are plenty left over, though, so I know what to pack in his lunch tomorrow!


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