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Herbed Quinoa Cakes with Savory Tomato Sauce

Herbed Quinoa Cakes with Savory Tomato Sauce

Looking for a quick, satisfying meal that packs a punch of flavor? These Herbed Quinoa Cakes with Savory Tomato Sauce are the perfect answer. Crispy on the outside and tender on the inside, these cakes are loaded with fresh herbs and served with a rich, tangy tomato sauce. This dish is not only easy to whip up on a busy weeknight, but it also brings a delightful Mediterranean twist to your dinner table.

Why You’ll Love This Recipe

These quinoa cakes are a wholesome, hearty option that makes for a delicious weeknight dinner. They are versatile and can be customized to your liking. Plus, the homemade tomato sauce elevates the dish to a new level of deliciousness.

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  • Quick and easy to prepare
  • Healthy and packed with protein
  • Loaded with fresh herbs and flavors
  • Perfect for meal prep or leftovers
  • Served with a rich, homemade tomato sauce

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 tablespoons olive oil (for frying)
  • 2 cups canned crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Salt and pepper to taste (for tomato sauce)

How to Make Herbed Quinoa Cakes with Tomato Sauce

  1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and liquid is absorbed. Fluff with a fork and let cool slightly.
  2. In a large bowl, combine the cooked quinoa, breadcrumbs, Parmesan cheese, parsley, basil, minced garlic, eggs, salt, black pepper, and red pepper flakes. Mix until well combined.
  3. Form the mixture into patties, about 2-3 inches in diameter. You should have approximately 8 cakes.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the quinoa cakes for about 4-5 minutes on each side, or until golden brown and crispy. Add more oil as needed for frying.
  5. While the cakes are cooking, prepare the tomato sauce. In a saucepan, combine the crushed tomatoes, dried oregano, sugar, salt, and pepper. Bring to a simmer and cook for about 10 minutes to allow flavors to meld.
  6. Serve the quinoa cakes warm, topped with the savory tomato sauce.

Tips for the Best Results

  • Make sure to let the quinoa cool before mixing it with the other ingredients to prevent the eggs from cooking.
  • For extra flavor, try adding chopped sun-dried tomatoes or olives to the quinoa mixture.
  • If the mixture feels too wet, add more breadcrumbs until it holds together.

Easy Variations

  • Substitute the Parmesan cheese with feta for a tangy twist.
  • Add chopped spinach or kale to the quinoa mixture for an extra nutrient boost.
  • Use a different herb, like dill or cilantro, to change up the flavor profile.

What to Serve With It

  • A fresh green salad with lemon vinaigrette
  • Steamed vegetables like broccoli or asparagus
  • Crusty whole-grain bread for dipping in the sauce
  • A side of hummus and pita chips

Storage and Reheating

Store any leftover quinoa cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat for a few minutes on each side or warm them in the oven at 350°F until heated through.

Recipe Card

Herbed Quinoa Cakes with Savory Tomato Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 tablespoons olive oil (for frying)
  • 2 cups canned crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Salt and pepper to taste (for tomato sauce)

Instructions:

  1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff and let cool.
  2. Mix quinoa, breadcrumbs, cheese, parsley, basil, garlic, eggs, salt, pepper, and red pepper flakes in a bowl.
  3. Form into 8 patties.
  4. Heat oil in a skillet over medium heat, fry patties until golden brown, about 4-5 minutes each side.
  5. For the sauce, simmer crushed tomatoes, oregano, sugar, salt, and pepper for 10 minutes.
  6. Serve patties warm topped with tomato sauce.

Notes:

  • Let quinoa cool before adding eggs.
  • Customize with additional herbs or vegetables.

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