Quinoa Cakes with Lemon and Dill Dressing

June 12, 2017 By: Comments
Tagged: Appetizers Appetizers. Dinner Dinner. Healthy Healthy. Kid Friendly Kid Friendly. Stuffing & Dressing Stuffing & Dressing. Wraps Wraps. Vegetarian Vegetarian. Sides Sides. Gluten-Free Gluten-Free. Vegan Vegan. Entrees Entrees. Snacks Snacks. Dips Dips. Snack Time Snack Time. Salad Dressing Salad Dressing. Lunch Lunch.
15 minutes
30 minutes
These healthy and delicious quinoa cakes are full of veggies and protein-rich quinoa and make a great lunch, dinner or afternoon snack. Paired with a tangy lemon and dill sauce, they go well on a bun, in a lettuce wrap, or atop a salad. Plus, they're vegan and gluten free.


Select ingredients:


  1. Preheat the oven to 400 degrees. Combine quinoa, carrot, spinach, onion, 1 tablespoon of lemon juice, 1 teaspoon of salt, ¼ teaspoon of dill, 1 clove of garlic, oat flour and sunflower seeds in a bowl and mix together. Form into golf ball sized rounds and smash down to form into a patty. Place patties on a well greased baking sheet and bake for 30 minutes, flipping once halfway through cooking.
  2. In the meantime, combine tofu, ½ teaspoon of salt, ½ teaspoon of dill, one clove of garlic and 2 tablespoons of lemon juice in a food processor and mix until combined into a smooth sauce.
  3. When patties are golden brown on both sides, remove from the oven and serve warm on a bun, in a wrap, or on their own topped with the lemon and dill dressing. Enjoy!