- 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.
- 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.
- 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.
- 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!