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Sunday, November 6, 2011

Sundried Tomato and Olive Quinoa Cakes

I have definitely been on a quinoa kick lately. I absolutely love the stuff. It's easy to make, has a great nutty texture, and is really good for you.

However, this quinoa kick has put me in a little bit of a rut. I find myself making the same things with quinoa. I cook it, then mix it with veggies and turn it into a salad of sorts like my Summer Quinoa Salad with Chicken & Apple.

I mean, don't get me wrong. These one meal wonders with quinoa are delicious. But I felt the need to break out of this quinoa rut and try something different.

For starters, I figured I should make something warm. Like a warm quinoa side dish. But of course, I got caught up in adding stuff to the quinoa, and before I knew it, it was another room tempurature salad of sorts. Again.

So, this time, to break out of the mold, I decided to use the quinoa as a basis for pan fried cakes. I added sundried tomatoes, olives, onions and zucchini for flavor; I added eggs to bind everything, and pan fried them. Then, for a final burst of flavour, I mixed up a little garlic mayo.

I served these cakes with some pan seared wild coho salmon and a little salad and it was a fantastic dinner! The perfect dish to make quinoa interesting again!

Sundried Tomato and Olive Quinoa Cakes
Makes 8 cakes

2 Large Eggs
1/3 cup Onions, finely chopped
1/3 cup Sundried Tomatoes, finely chopped
1/3 cup Olives, finely chopped (whatever kind you like)
1/2 cup Zucchini, finely diced
2 cups Cooked Quinoa, room temperature
2 tbsp Whole Wheat Flour
Salt and Pepper
Olive Oil canola oil for pan

Garlic Mayo
1 clove Garlic, minced
1/2 cup Mayonnaise
2 tbsp Grainy Mustard
Salt and Pepper

In a large bowl, beat the eggs. Stir in the onions, sundried tomatoes, olives and zucchini. Then add the quinoa and flour. Mix until incorporated. Let rest at room temperature for 10-15 minutes.

In the meantime, combine all ingredients for the garlic mayo in a bowl. Mix and set aside.

Heat some oil in a large pan over medium heat. Form the quinoa mixture into balls and place in the preheated pan, pressing down to form patties. Cook until browned on both sides (about 5 minutes per side).

Serve warm with the garlic mayo.


  1. I like the hint of grainy mustard in the garlic mayo! Sundried tomatoes and quinoa is an excellent combination! this sure makes for a perfect meal.

  2. How good do these look!! So healthy too. I love the use of sun dried tomato!

  3. I've had the same bag of quinoa sitting in my pantry for a couple weeks waiting for me to figure out what to do with it, your cakes look so perfect! I didn't want to make another salad either :) I love the sun dried tomato olive combo, need to try these!

  4. These look wonderful! I bet they'd make a great meal on their own!

    1. Thanks so much! And yes, they are fantastic as a meal. They are also really good as leftovers, even when they are cold!

  5. we made these last night and subbed in mushrooms for the zucchini and put caperberries in with the olives. Wow, we loved them. Thanks for sharing.