University of Wisconsin-Madison (opens in new window)

Wisconsin Union Dining At Home

Garden Vegetable and Feta Quinoa Cake

03/30/21

Garden Vegetable and Feta Quinoa Cake

Make these delicious garden vegetable and feta quinoa cakes as a meat substitute, top your salad or just eat as a healthy snack! 

Check out the video below for a step by step! 

Ingredients

 

2 cups Quinoa 
4 cups water 
4 cloves garlic, finely chopped 
1/2 cup carrots, peeled and grated 
1/2 cup zucchini, grated
1/2 white onion, diced 
1/2 red bell pepper, diced 
1/4 cup parsley, chopped
1-1/2 cups Panko bread crumbs
6 large eggs, beaten 
1 cups Feta cheese, crumbled 
3 teaspoons Kosher salt 
1-1/2 teaspoons black pepper 
2 teaspoons paprika 
1/4 cup olive oil 

 

Recipe 

 

  1. In a medium sauce pan add quinoa, water and 1 teaspoon of salt and bring to a boil, reduce heat and simmer for 15 minutes. Transfer to a mixing bowl and let cool.
  2. In a sautee pan, heat half of the olive oil over medium – high heat, then add diced onion and bell pepper, grated carrot and zucchini, remaining salt, pepper and paprika. Cook until vegetables are tender, 3 – 5 minutes approximately. Then let cool.
  3. In the mixing bowl with the cooled quinoa. Add sauteed vegetables, Feta cheese, Panko bread crumbs, parsley and beaten eggs. Mix together thoroughly, then form cakes to desired size.
  4. Using a non-stick sautee pan heat remaining olive oil over medium-low heat, then carefully place cakes into oil and cook over medium-low heat until cakes are lightly browned, flip and finish over low heat until an internal temperature of 165 degrees is reached. 

Go to top of page