Are you craving a healthier way to feed your tastebuds a truly delicious meal? These Quinoa Cakes with Herbed Cashew Sauce are about to become your favorite dish. These quinoa rice cakes are a simple way to enjoy a gluten-free treat without any of the guilt.

If you’re on a gluten-free or vegan diet, this simple quinoa cake recipe is one that you can easily enjoy. There’s nothing better than feeling as though you’re eating something you “shouldn’t” when it comes to taste and flavor, right?

Those who eat a healthy diet are used to adding in quinoa because it’s a great substitute for flour and rice or other high carb food.

These crispy quinoa cakes are baked using olive oil but can also easily be baked with coconut oil, too. Just remember that when you use coconut oil, it will alter the taste to be a tad bit sweeter. (which is not a bad thing at all!)

People also tend to cook using coconut oil because it has a high heat temperature which means it’s not going to break down as much when you’re heating it to bake up or fry foods.

I’m confident in saying that these vegan quinoa cakes are going to have some of the best flavors and taste. If you’ve never tried them, don’t knock them. And make certain that you pair them up with the cashew dip..so good!

Quinoa Cakes with Herbed Cashew Sauce FAQS

Is Quinoa better for you than rice?

It is. Quinoa has more protein in it than rice does and it’s also higher in fiber too. This means that it’s not only filling but it’s a simple quinoa cake recipe that will keep you feel much longer than other ingredients as well.

What to serve with Quinoa Cakes?

I’m a big fan of serving up another simple and healthy dish. I love steamed veggies, salads, or even a delicious helping of Instant Pot Sweet Potatoes as well. (But truth be told, they’re really good eaten all by themselves as well.)

Can you freezer quinoa cakes?

You bet. You can freeze them and enjoy them later easily but putting them into a freezer-safe bag or container and keeping them out of the cold.

Ingredients for this Quinoa Cake Recipe

2 cups cooked quinoa
2 tbsp olive oil
1 clove garlic
½ tsp salt
1 tbsp dry onion
¼ cup chopped parsley
¼ tsp paprika
2 tbsp flaxseed

Cashew Sauce:

1 cup soaked cashews
1 tbsp olive oil
⅓ cup of water
Fresh chives & parsley
Salt & Pepper to taste

How to Make Baked Quinoa Cakes

Making the quinoa cakes isn’t hard. Start by combining the ingredients into a bowl and mixing. This is going to create a sticky paste.

You’re going to want to add a bit of water to your hands and then roll them into a bowl to form cakes. Put them onto the baking pan as you make them.
You should have enough left over to then do 12-15 mini cakes as well.

Make certain that you have added some oil to the baking sheet to prevent sticking. Pop into the oven to bake. (full directions are below in recipe card)
If you’re wanting to make the cashew sauce, you can add the ingredients (minus a bit of the chives) and blend. Add a bit of liquid as needed to keep it smooth.

To serve, top the quinoa cakes with the herbed cashew sauce.

You’re certain to enjoy the flavor and taste of these Quinoa Cakes. They make a lighter and healthy meal option than other fried foods without compromising on the taste.

More Healthy Recipes

Quinoa Cakes with Herbed Cashew Sauce

You're going to love these easy baked Quinoa cakes.

Author Life, Family Fun Team

Ingredients

2 cups cooked quinoa
2 tbsp olive oil
1 clove garlic
½ tsp salt
1 tbsp dry onion
¼ cup chopped parsley
¼ tsp paprika
2 tbsp flaxseed

Cashew Sauce

1 cup soaked cashews
1 tbsp olive oil
⅓ cup of water
Fresh chives & parsley
Salt & Pepper to taste

Instructions

For the quinoa cakes set all the ingredients in a medium bowl and stir to combine, you should get a sticky paste (better to use the quinoa while still warm, otherwise is harder to combine).
Using wet hands and a spoon, form the paste into 10 quinoa cakes. Using wet hands form into 12-15 little cakes.
Set cakes on a baking sheet with a little oil. Bake them in a heated oven for 10-15 minutes, taking care to let them brown and form a crust before flipping. Cook them for 5 more minutes on the other side.
For the cashew sauce, set all the ingredients in a food processor (except for a handful of chives to garnish at the end) and blend until a smooth sauce, add extra water for a more liquid consistency.
Serve the quinoa cakes with the herbed cashew sauce.