Quinoa Cakes with Lemon and Dill Dressing


June 12, 2017 By:
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.
Prep:
15 minutes
Cook:
30 minutes
Serves:
8
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.

Ingredients

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Directions

  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!