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Crispy Quinoa Cakes

Crispy Quinoa Cakes with Avocado and Kale Salad

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Recipe Details


Meet your new favorite veggie burger: the crispy, fluffy, and all around terrific quinoa cake. Inspired by her love of the hearty Andean grain, Chef Andrea dreamed up this dish, adding carrots, grated pecorino cheese, and a smattering of gluten-free breadcrumbs. Slathered with creamy avocado and served with a bright kale salad, these veggie burgers will quickly become your new favorites.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

Ingredients & Equipment

What we send

  • quinoa
    1/2 cup
  • yellow onion
    yellow onion
  • shredded carrots
    3 ounces
    shredded carrots
  • slivered almonds
    4 tablespoons
    slivered almonds
  • lemons
  • tomato paste
    2 teaspoons
    tomato paste
  • gluten-free breadcrumbs
    1/4 cup
    gluten-free breadcrumbs
  • grated Parmesan
    1/4 cup
    grated Parmesan
  • baby kale
    5 ounces
    baby kale
  • avocado
  • ground cumin
    1/4 teaspoon
    ground cumin
  • sweet paprika
    1/4 teaspoon
    sweet paprika

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large nonstick pan

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Place quinoa, 1 cup water, and ¼ teaspoon salt in a small pot over high heat. Bring to a boil, then reduce heat to medium and simmer until water is evaporated and quinoa is tender, 10-12 minutes. Remove pot from heat and set aside.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, peel onion and cut into small dice. Roughly chop shredded carrots. Roughly chop slivered almonds. Halve lemons.

  3. Toast Almonds and Sauté Vegetables

    Toast Almonds and Sauté Vegetables

    Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. When oil is shimmering, add onion, carrots, and half of almonds, and cook until vegetables soften, about 7 minutes. Add spice mix and tomato paste and cook, stirring occasionally, until fully combined, 2-3 minutes. Season with ½ teaspoon salt and pepper as desired. Transfer to a large bowl.

  4. Form Quinoa Cakes

    Form Quinoa Cakes

    Add breadcrumbs, pecorino, cooked quinoa, and 1 egg to bowl with vegetables and, using your hands, mix together until well combined. Form into 6 cakes, about ½-inch thick, add to a plate, and transfer to freezer to chill, 8-10 minutes.

  5. Make Salad and Slice Avocado

    Make Salad and Slice Avocado

    While cakes chill, in a large bowl, whisk together juice of 1½ lemons, ¼ cup olive oil, ¼ teaspoon salt and pepper as desired. Transfer half of dressing to a separate small bowl for serving. Add kale and remaining almonds to large bowl with dressing and toss to coat. Halve avocado and discard pit. Carefully scoop out flesh, discarding skin, and thinly slice. Squeeze over juice of remaining ½ lemon and season with ¼ teaspoon salt and pepper as desired. 

  6. Cook Quinoa Cakes and Plate

    Cook Quinoa Cakes and Plate

    Wipe pan from vegetables clean and add 2 tablespoons olive oil over medium-high heat. When oil is shimmering, add quinoa cakes and cook, working in batches if needed, until light brown and crispy, 4 minutes per side. Divide quinoa cakes between 2 plates and top with avocado. Serve with kale salad and remaining dressing for dipping. 

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