Quinoa Cakes with Tomato Chickpea Relish
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Feasting at Home · by Sylvia Fountaine★ 4.8

Quinoa Cakes with Tomato Chickpea Relish

NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 24%
CARBS 50G51% OF CAL
9G FIBER33G OTHER8G TOTAL SUGAR
FAT 17G38% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried quinoa cakes served with a fresh tomato-chickpea relish, herbs, and lemon. A plant-based, gluten-free dinner that's flavorful and satisfying.

mainmediterraneanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 cups water
  • 1 cup rinsed, white quinoa (rinse and drain!!! DON’T SKIP)
  • 2 teaspoons olive oil
  • 1 tsp cumin
  • 1 teaspoon granulated garlic powder
  • 1/2 tsp kosher salt
  • 1/2 teaspoon herbs de Provence ( or Italian dried herbs)
  • ——
  • zest from one small lemon (optional)
  • 1/4 cup chopped Italian parsley (optional)
  • 2 cups cherry or grape tomatoes, sliced in half
  • 1 cup cucumber, diced
  • 1/4 cup fresh basil ( or flat-leaf parsley, dill, or mint, or a combo!) chopped
  • 1/4 cup chopped scallions (or finely sliced red onion)
  • 1 ½ cup cooked chickpeas ( 1 can, drained and rinsed)
  • 3 Tbs olive oil
  • 3 Tbs balsamic vinegar
  • 1/4 tsp salt… more to taste
  • 1 small minced garlic clove (optional)
PREP
45M
SODIUM
516MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.