Baked Veggie Quinoa Cakes

Name: Baked Veggie Quinoa Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 red bell pepper, diced; 1 cup spinach, chopped; 1 small onion, diced; 2 cloves garlic, minced; 2 large eggs, beaten; 1/2 cup breadcrumbs; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Olive oil for baking

Highlighted under: Baking & Desserts

I love these Baked Veggie Quinoa Cakes because they are not only delicious but also a healthy and hearty choice for lunch or dinner. Each bite is packed with protein and fiber, thanks to the quinoa and fresh vegetables. They are incredibly easy to prepare and can be customized according to what you have on hand. The added spices give them a delightful flavor that makes them a hit with both kids and adults alike. Plus, they are perfect for meal prep, so I can enjoy them throughout the week.

Created by

Mia Jefferson

Last updated on 2026-01-18T03:31:15.309Z

When I first tried making these Baked Veggie Quinoa Cakes, I was amazed at how easy they were to put together. I cooked the quinoa ahead of time and let it cool while I chopped up some fresh veggies. The combination of roasted red peppers, spinach, and onions gives these cakes a lovely texture and a burst of flavor that I really enjoy. I also added a splash of soy sauce for depth.

One of the best tips I learned while making them is to let the mixture sit for a few minutes before shaping it into cakes. This helps everything bind together better, preventing them from falling apart during baking. They turned out crispy on the outside and perfectly moist on the inside, which made my family ask for seconds!

        Why You'll Love These Baked Veggie Quinoa Cakes
        Packed with nutritious ingredients that fuel your day
Crispy on the outside, soft and flavorful on the inside
Easily customizable with seasonal vegetables
Great for meal prep and versatile for any meal

      

Cooking the Quinoa

When cooking quinoa, it's critical to use the right ratio of liquid to grain to achieve a perfect fluffy texture. For this recipe, the 1:2 ratio of quinoa to vegetable broth ensures that the grains absorb enough flavor. Once you've added the quinoa to boiling broth, make sure to cover the pot tightly, and keep the heat low. Avoid lifting the lid too soon, as this can disrupt the steaming process. Once finished, let it cool for a few minutes before adding to the other ingredients.

Rinsing the quinoa is a must! This step removes the natural coating called saponin, which can impart a bitter taste if not washed off. I suggest using a fine-mesh strainer for thorough rinsing. If you don't have vegetable broth on hand, water works fine, but adding herbs or spices can elevate the flavor profile. The key is to infuse the quinoa with as much flavor as possible before it becomes part of the veggie mixture.

Preparing the Vegetables

Sautéing the vegetables before mixing them into the quinoa provides depth of flavor and a lovely texture. Use medium heat when cooking the onions and garlic; don't rush this step, as a gentle sauté brings out their sweetness. Aim for the onions to become translucent, which takes about 5 minutes. Overcooking can lead to a mushy result, so keep a close eye on them. The bell pepper should remain slightly crisp for added bite in the final cakes.

Feel free to customize the vegetable mix based on seasonal availability or personal preference. For example, zucchini, carrots, or even grated sweet potato can make excellent substitutes. If you prefer a bit more spice, adding chopped jalapeños or chili powder can give these cakes a delightful kick. The melted spinach is not only vibrant but also adds a nutrient boost, making these cakes both colorful and healthy.

Baking Tips and Variations

For the baking process, it's important to preheat your oven adequately to ensure even cooking. Use parchment paper for easy removal of the cakes and to prevent sticking. If you notice the cakes are coming apart during baking, adding a little more breadcrumbs can help bind the ingredients together. You want a firm patty that holds its shape while still being tender and delicious on the inside. Bake until they have golden edges for the best texture.

To freeze these quinoa cakes, allow them to cool completely after baking. Layer them with parchment paper in an airtight container to prevent sticking, and they can last up to 3 months in the freezer. When ready to eat, you can reheat them in the oven or an air fryer for a crisp finish—just ensure they're heated through, which usually takes about 15-20 minutes at 350°F (175°C). These cakes are also delightful served with a dollop of yogurt or a fresh salsa for added flavor.

Ingredients

For the Quinoa Cakes

1 cup quinoa, rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 cup spinach, chopped
1 small onion, diced
2 cloves garlic, minced
2 large eggs, beaten
1/2 cup breadcrumbs
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Olive oil for baking

Instructions

Cook the Quinoa

In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. Let cool slightly.

Prepare the Vegetables

In a skillet, heat olive oil over medium heat. Sauté the onions and garlic until translucent. Add the diced red bell pepper and chopped spinach and cook for about 3-4 minutes until the spinach is wilted. Remove from heat.

Mix Ingredients

In a large bowl, combine the cooked quinoa, sautéed vegetables, beaten eggs, breadcrumbs, cumin, paprika, salt, and pepper. Mix until well combined and let the mixture rest for about 10 minutes.

Shape and Bake the Cakes

Preheat the oven to 375°F (190°C). Form the quinoa mixture into patties and place them on a baking sheet lined with parchment paper. Lightly brush the tops with olive oil.

Bake for 25-30 minutes, flipping halfway, until golden brown.

Serve warm with your favorite dipping sauce or on a bed of greens.

Pro Tips

For added flavor, consider mixing in herbs like parsley or cilantro. You can also substitute the vegetables with whatever you have available, such as zucchini or carrots.

Ingredient Substitutions

If you're looking to make these cakes vegan-friendly, you can replace the eggs with flax eggs, made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. Let this mixture sit for a few minutes until it thickens. The breadcrumbs can be easily swapped for gluten-free options, ensuring that anyone with dietary restrictions can still enjoy these tasty cakes.

Consider using different types of quinoa for a unique flavor and color. Red or black quinoa can add a nutty taste and vibrant appearance to the cakes. These variations not only enhance the visual presentation but also provide a variety of textures. Additionally, don't hesitate to add herbs like parsley or cilantro for fresh flavor nuances.

Serving Suggestions

These Baked Veggie Quinoa Cakes can be served in various ways. For a hearty meal, try pairing them with a side salad or roasted vegetables. They also work beautifully as a burger alternative—place them in a whole-grain bun with avocado, lettuce, and your favorite sauce for a satisfying sandwich.

If you're looking for a lighter option, serving the cakes with a homemade tzatziki or herbed yogurt sauce offers a refreshing contrast to the warmth of the cakes. You can also crumble them over a grain bowl or toss them into a wrap with fresh greens and a drizzle of tahini sauce for an easy lunch option that packs well.

Questions About Recipes

→ Can I freeze these quinoa cakes?

Yes, you can freeze them! Just make sure they are completely cooled before placing them in an airtight container. They can be stored in the freezer for up to 2 months.

→ How long do leftovers last in the fridge?

Leftover Baked Veggie Quinoa Cakes can be stored in the fridge for up to 4 days in an airtight container.

→ Can I make these vegan?

Absolutely! You can replace the eggs with flaxseed meal or chia seeds mixed with water as a binding agent.

→ What can I serve with quinoa cakes?

They pair well with a variety of sides, including salads, roasted vegetables, or even in a wrap!