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Veggie Quinoa Cakes

A cheesy, veggie filled quinoa cake perfect for the entire family. 

Course Side Dish
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 18 cakes
Calories 158 kcal
Author With Two Spoons


  • 1 teaspoon olive oil
  • 1 cup riced broccoli
  • 1 cup shredded carrots
  • 1/2 cup fire roasted corn frozen is fine
  • 1/2 cup peas frozen is ok!
  • 3 eggs lightly whisked
  • 2.5 cups cooked quinoa
  • 2 cups shredded sharp cheddar cheese
  • Salt and Pepper to taste


  1. In a medium sauté pan, heat 1 teaspoon olive oil. Add the riced broccoli and carrots, cooking until just starting to soften (approximately 4-5 minutes).

  2. Add the frozen peas and corn and cook for 1-2 additional minutes. Remove from heat and set aside.

  3. In a large bowl, combine the cooked quinoa and veggies. Stir to combine.

  4. To the veggie/quinoa mixture, add the whisked eggs and gently mix. Stir in the shredded cheddar cheese and add salt and pepper to taste. 

  5. Prepare a baking sheet with parchment paper.

  6. Using a medium to large scoop, make quinoa cakes by forming approximately 3 tablespoons of the quinoa mixture into a small ball and then placing it on the prepared baking sheet. Gently flatten the balls  with the back of the scoop or a small spoon. 

  7. Bake at 375 degrees F for 10-12 minutes, flipping the cakes over halfway through cooking time. 

Recipe Notes

When I'm making these for my kids, I go light on the salt and pepper. Feel free to adjust the salt to your taste!