Crisp Quinoa Cakes With Almonds, Rosemary and Dijon

2 tbsp mustard toasted almonds. Cook in chicken broth 25 mins add lots of parm and just eat without frying

These are great! Use an air fryer. I make smaller - slider size - units and add a bit of oil to the mixture. 375° 6mins flip 6mins eat!

This just can't be a tested recipe. If you look at the ingredients, the only possible binding ingredient for cakes is the quinoa. As written, it's a quinoa salad. *Maybe* if you cook the quinoa for a very long time, much longer than given in the recipe, it would become more starchy and ask as a binding agent. I added two eggs and still had a crumbled mess. But...it did taste good. But...surely almost any recipe would be more reliable and better. It's off my list.

I added parmesan cheese, used a 1/4 cup measuring cup to form the cakes, placed them on a sheet pan and baked them in at 425 until golden brown. Result crispy on the outside and soft in the inside. Delicious.

Well the flavor of the school quinoa was wonderful it was impossible to form into balls that stuck together. Not sure what I am missing but I followed the directions exactly.

For all of you who sent notes on how you cooked the quinoa. Had you followed the recipe which required more water and a longer cooking time than usual for quinoa, then you wouldn’t have had to add eggs, oats or any other binding agent.

I made these almost as written (doubled shallots and mustard) and they held together very well, without egg. I wonder if some commenters are having problems with the cakes staying together because they aren't cooking their quinoa enough. Mine was not fluffy, it was pasty when mixed.

After reading the comments, I decided to add one large egg to the mix, make it in a nonstick frying pan and trebled the olive oil. My family loved them and they didn't break.

Well, this didn't work out at all. While a tasty blend, it lacked a grain to hold it together. Quinoa is a seed and doesn't get "creamy" or starchy. Today I´ll stir in a few Tablespoons of salty oatmeal (left from breakfast) to make actual cakes from the leftover blend. What's the Oven for?? Step 2??? Who is using an oven for what? I can't imagine that anyone has followed this recipe and had success making cakes.

Hello. I really don't care that the boxes say that the quinoa in that box has been rinsed. That's not good enough for me. I soak the quinoa I purchase for 12-24 hours, depending on the company. I do this to release the saponins that should not be ingested by humans. I only use the ratio of 1 c / 1.25 c water. With that ratio, I get an al dente seed, not a goopy seed. I add garlic when I remember.

This is delicious and festive. Be sure to toast the almonds. I simmered the quinoa in vegetarian chicken broth for some additional flavor. Definitely use two eggs.

Cooking this now. I used almond flour and one large egg yolk as a binding agent and have put the patties in the oven. Results to follow.

I couldn't for the life of me have the cakes stick together, even adding the eggs as others suggested. I've tried frying it on a pan, as the recipes says, but also baked straight in the oven -- either way they'd fall apart whenever I'd touch them. I've turned them into sort of a big crumble in the end, (and it tasted great).

Followed the recipe and was disappointed, they were surprisingly bland.
The rosemary and shallot flavors were subsumed by the quinoa.