Recipe of the Week: Crispy Quinoa Cakes

First off- I have to apologize for how late our Thursday post is going up! I’ll save the details for another time and after everything is worked out but I was in my first fender bender tonight. I take a lot of pride in being a responsible driver and my excellent driving record to match it. Tonight, a woman who was heavily distracted, driving a little fast in a parking lot at a public park, and talking on her cellphone did not see me reversing out of my parking spot. I was literally all the way out of the spot – since the middle of the back bumper is where we hit. However, since I was the one backing out of the parking space I understand I am probably at fault. I am just really upset because I truly believe that if she was paying attention she could have A) beeped at me  or B) let me finish the process. But that is why they are called accidents and I truly believe there isn’t anything I could have done differently. I hope the next step is an painless as possible though!

Onto the food! This week is quinoa cakes! This recipe comes from Sally’s Baking Addiction and it was a huge hit in my household. They are quick, easy, and delicious!


Crispy Quinoa Cakes


  • 2 and 2/3 cups cooked quinoa
  • 4 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 2 Tablespoons chopped parsley
  • 1/2 small onion, finely chopped
  • 1/3 cup fresh parmesan cheese, grated
  • 3 cloves garlic, finely chopped
  • 3/4 cup gluten free whole grain breadcrumbs
  • 1/2 cup finely chopped carrot and zucchini (1/4 cup each veggie) **I used 1/2c of each!
  • 1 Tablespoon oil, plus more as needed


  1. Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic. Stir in the bread crumbs and chopped carrot/zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
  2. At this point, you should have a mixture you can easily form into 20 thick patties. You want the mixture moist, so the patties aren’t dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
  3. Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
  4. Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc etc. There are so many ways to enjoy them!
  5. Make ahead tip: Cooked quinoa patties keep well in the refrigerator for 1 week or in the freezer for two months. A quick few seconds in the microwave will warm them back up to enjoy.

Let us know if you try the recipe and check out Sally’s Baking Addiction for other great recipes as well.

Xo, Pam

Recipe of the Week: Roasted Vegetables with a Mediterranean Dressing

I am so excited to share with you our first recipe of the week. My coworker first shared this recipe with me last year and I have been in love ever since. This is a recipe from Moosewood Restaurant Favorites and it is sure to be an excellent addition to your recipe collection.

Roasted Vegetables with a Mediterranean Dressing


  • 1 onion, sliced
  • 2 medium potatoes, cut into 1/2 in thick slices
  • 1 large sweet potato, peeled and cut into 1/2 in slices
  • 2 bell peppers (different colors), steamed/seeded and cut into chucks
  • 2-3 cups mushrooms, halved
  • 10-15 Brussels sprouts, halved
  • 2 cups cauliflower, cut into bite size pieces

Mediterranean Dressing:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp ground fennel seed
  • 1/4 tsp ground black pepper
  • 1 tbs minced fresh rosemary


  1. Preheat oven to 425*F. Lightly oil two rimmed backing sheets.
  2. Prepare the dressing by whisking together the ingredients. In a large bowl, toss the prepared vegetables with the dressing. Spread out the vegetables in a single layer on the prepared baking sheet.
  3. Roast for about 15 minutes. Stir and return to oven. Check time again in about 15 minutes. When all vegetables are tender, remove from oven.