These golden quinoa cakes are crispy on the outside and fluffy on the inside. Topped with smooth cream cheese and garnished with vibrant microgreens, they offer a perfect blend of textures and flavors.
Why Choose This Recipe?
Quinoa cakes are a healthy, protein-rich alternative to traditional fritters. The addition of cream cheese and microgreens elevates their flavor and visual appeal, making them a delightful appetizer or snack.
Ingredients:
1 cup cooked quinoa
1 egg
2 tbsp breadcrumbs (optional, for binding)
Salt and pepper to taste
1/4 cup cream cheese
Microgreens (e.g., sunflower sprouts or dill)
Olive oil for frying
Instructions:
1. Prepare the mixture: In a mixing bowl, combine cooked quinoa, egg, breadcrumbs (if using), salt, and pepper. Mix well until the mixture holds together.
2. Form the cakes: Shape the mixture into small, even-sized cakes using your hands or a mold.
3. Cook the cakes: Heat olive oil in a non-stick skillet over medium heat. Cook the cakes for 3-4 minutes on each side until golden brown and crispy. Remove and let them cool slightly.
4. Add the topping: Spread a dollop of cream cheese on each quinoa cake.
5. Garnish: Sprinkle with fresh microgreens for a decorative and flavorful finish.
6. Serve immediately: Arrange the cakes on a serving plate and enjoy warm or at room temperature.
Tips for Perfect Quinoa Cakes:
Ensure the quinoa mixture is moist but firm enough to hold its shape.
Add a pinch of garlic or onion powder for extra flavor.
Pair with a dipping sauce, like a yogurt-herb dressing, for added zest.
What Makes Quinoa Cakes with Cream Cheese Special?
These quinoa cakes are a versatile, nutritious dish that’s both delicious and visually stunning. The creamy topping and fresh microgreens take them to the next level, making them perfect for entertaining or a healthy snack.
For more healthy recipes, visit Nutrition, Wellness Eats, and Health Journal.
More Suggestions:
Barley Risotto Bites with Microgreens
Polenta Cups with Veggies and Microgreens