Warm Herbed Quinoa Cake, Kalamata Aioli

quinoa cake, quinoa patty, quinoa burger
Warm Herbed Quinoa Cake, Kalamata Aioli
Arugula Salad with Heirloom Black Garbanzos,

Kalamata Olive, Walnut, Feta, Red Onion

whole foods prepared foods
The other day I noticed Quinoa Cakes in the Prepared Foods section at Whole Foods Market and thought those could be great if they were freshly cooked and warm, served with some sort of salad…so I took a photo of the ingredients, added a bag of quinoa to my cart, and went home to experiment.

mediterranean arugula salad
For the salad wild arugula is tossed with a drizzle of olive oil and a squeeze of lemon juice, sea salt and fresh ground pepper. Add black garbanzos, sliced kalamata olives, walnut pieces, crumbled feta and super-thin sliced red onion.

Herbed Quinoa Cake Recipe

herbed quinoa

  • 1 c. cooked quinoa, at room temperature
  • 1/2 c. panko breadcrumbs
  • 1 T. chopped fresh dill
  • 2 T. chopped fresh parsley
  • 1/2 T. fresh thyme
  • 1/4 t. sea salt
  • several grinds of pepper
  • 1 T. tahini
  • 2 large eggs, beaten
  • 2 T. canola oil

quinoa cakes, quinoa patties, quinoa burgers

Mix quinoa with breadcrumbs, herbs, salt and pepper. Add tahini and eggs and mix again.

Let quinoa mixture sit 10 – 15 minutes to absorb liquids. Heat canola oil in a small sauté pan (not non-stick). Form quinoa into two patties. Cook patties over medium to medium-low heat until browned on both sides and heated all the way through, about 5 minutes per side, flipping once.

Serve cooked cake atop arugula salad.

Kalamata Aioli

  • 1/2 c. pitted kalamata olives, drained
  • 2 t. capers, rinsed
  • 1/4 t. dried oregano
  • 1/4 t. fresh thyme leaves
  • 1 clove garlic
  • 1 t. red wine vinegar
  • 3 t. olive oil
  • 1/2 c. mayonnaise

Blend all ingredients except mayonnaise in the small bowl of a food processor to make a coarse paste. Fold kalamata paste into mayonnaise.

Heart Healthy Recipe: My heart healthy version of this dish simply substitutes egg whites for whole eggs, Vegenaise for mayonnaise, uses fat-free feta.

warm herbed quinoa cake salad
These quinoa cakes were surprisingly delicious. Lots of  herbs gave the “ancient-super-grain” quinoa a fresh bright taste. Tahini added depth to the nutty flavors. The crispy exterior contrasted the fluffy interior texture. While the patties were quite tasty on their own, the dish called for a creamy sauce, and kalamata aioli was the perfect complement.

35 thoughts on “Warm Herbed Quinoa Cake, Kalamata Aioli”

  1. This all sounds wonderful! From the quinoa cakes to the kalamata aioli! And what a great (and sneaky) idea to capture a picture of the ingredients!

  2. I love doing that… putting things together from descriptions. And look how beautifully it turned out. Looks mighty healthy too. The olive aioli is a great idea. How could you call this kind of vegetarian boring??

  3. This is fabulous! I have finally found some quinoa (on-line) and I’ve got some coming soon! I can’t wait to start experimenting with it! I haven’t been to my local Whole Foods in a while…it’s time for a road trip (I live far enough away that it IS a road trip).

  4. I have 2 grains (seeds) in my pantry that have been there a while and I haven’t used them because I’ve never worked with them and I’m certain I’ll screw it up. Quinoa is one, Millet is the other. I just need to do it. I think I’ll put this on the menu.

  5. I’ve seen the Quinoa Cakes at WF – yours looks so much more appetizing! Presented so beautifully, who wouldn’t want to devour them. I have to be ultra vigilant about sodium for my husband so would have to skip the olives, capers, and feta but I’m always inspired when I come here, LL.

  6. I love the flavors of this recipe. I’ve never tried a quinoa cake before. For some reason, quinoa makes me think of Fall and Winter and I haven’t touched it in months. I’m hoping as the seasons are getting colder I’ll be more inclined to cook with it.

  7. What a great way to enjoy quinoa! And with all of those fresh herbs, this sounds so delicious! Thanks for the great idea!

  8. What a lovely cake. You were so clever to make your own instead of bringing one home from the market. All of the herbs in this must give it an incredible flavor and I bet it’s much, much better than the store-bought one. I can’t get over how beautifully you’ve presented it. Wow.

  9. I’ve never tried making anything that had quinoa. I definitely want to try it because I have no idea what it tastes like. However, with your plating and meal it looks absolutely fantastic and delicious! I am going to try making this soon. Hopefully sometime this weekend

    1. Oh, Abby, try quinoa!! It’s my favorite grain (actually a seed from a plant in the beet family!)
      It cooks in only 15-20 minutes, so it’s the PERFECT fast food! Gloriously gluten free, & a great blend of amino acids (a ‘complete’ protein) … you can use it like couscous in salads, or season like rice – the possibilities are endless!
      I also like the idea of taking a photo of the ingredients list, then making your own!
      I’d make mine gluten free & vegan – so GF bread crumbs (if I used any, maybe shredded coconut instead) & flax blended w/coconut milk for the ‘eggs’ (1 Tbsp ground flax, 2 Tbsp liquid = 1 egg)
      I cook w/ coconut oil for those wonderful immune & brain boosting Medium Chain Fats!

  10. I like the idea of taking a photo to get the list of ingredients. Have you tried toasting quinoa before cooking it? I recommend it. Lovely dish, as usual.

  11. These look AMAZING! I am definitely going to have to try this ASAP. Seems like such a blank canvas as far as flavors go. I’m such a quinoa junkie – you may have just given me my new favorite staple recipe!

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