Quinoa Cakes

Team: Snap, Crackle, Pop

Host School: Twin Valley Middle High School

Age Group: Middle School


Roasted veggies: 2-3 Carrots, 2-3 Parsnip

Quinoa Cakes


·       1 cups raw quinoa*

·       1 scallion sliced

·      2 cloves garlic finely chopped

·       1 cup grated parmesan cheese

·       1/4 cup chopped parsley

·       2 tbsp fresh chopped oregano

·       3/4 cup panko bread crumbs

·       3 large eggs beaten

·       olive oil for pan frying

·       salt

·       black pepper

Lemon Pesto


·  1/2 cup olive oil

·  2 cups packed spinach leaves

·  2 cups packed basil leaves

·  1 clove garlic

·  ½ of a lemon juiced

·  1/4 cup shredded Parmesan cheese

·  1/2 teaspoon salt

·  1/4 teaspoon black pepper



Smoky Paprika & Roasted Red Pepper Ricotta:

·       1 cup Ricotta

·       1 finely chopped roasted red peppers

·      1/8 teaspoon smoked paprika


Arugula Salad

About 4 cups of Arugula

What you need

1/2 cup of olive oil

⅓-⅙  cup of fresh-squeezed lemon juice

½ cup of parmesan cheese

1 crushed clove of garlic


Black pepper


Preparation Instructions



Instructions- Quinoa Cakes

1.    To cook the quinoa, heat oil in a sauce pan then add quinoa until golden brown.  Then add1.5 cups of water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes or until the water is absorbed. Spread quinoa out in a metal bowl, and let it cool for about 10 minutes.

2.    Add the scallions, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.

3.    Using a ¼ cup Or ½ measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.

4.    In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for about 5 minutes on each side, until golden brown.


1.    Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender add oil if needed to reach desired consistency.


1. Combine ingredients.


Combine the oil, lemon juice, parmesan, and garlic in a small jar with a lid

Tighten the lid and shake it all up. Add salt and pepper to taste