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–+ servings

Anti-Inflammation Breakfast Quinoa Cakes

These delicious and healthful quinoa cakes are a perfect anti-inflammatory option for breakfast or as a gluten-free substitute for traditional starches.
With a crispy exterior and tender texture, they’re flavored with garlic, herbs, and a hint of cayenne for a nourishing, inflammation-fighting dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Mediterranean-inspired
Servings 4

Equipment

  • Fine mesh strainer
  • Nonstick sauté pan
  • Baking sheet or parchment paper

Ingredients
  

  • 1 cup organic tri-color quinoa
  • 2 tsp extra-virgin olive oil plus 4 Tbsp for cooking
  • 1 tsp minced garlic or ½ tsp roasted garlic powder
  • 3 Tbsp finely diced shallot or 1 tsp dried minced onion
  • 2 eggs
  • ½ cup chickpea flour
  • ½ tsp ground dry mustard
  • 1 tsp kosher salt
  • ⅛ tsp freshly ground black pepper
  • ⅛ tsp cayenne pepper
  • 2 Tbsp chopped fresh parsley or 1 tsp dried parsley
  • 1 Tbsp chopped fresh chives or 1 tsp dried chives

Instructions
 

  • Rinse the quinoa under cold running water using a fine-mesh strainer. In a saucepan, boil 1¾ cups water over high heat. Add quinoa, cover, reduce heat to medium-low, and simmer for 18 minutes until tender. Let cool to room temperature.
  • In a small sauté pan over medium heat, warm 2 tsp olive oil. Sauté garlic and shallots until fragrant and softened, about 2-3 minutes.
  • In a large bowl, whisk together eggs, chickpea flour, dry mustard, salt, black pepper, cayenne, parsley, and chives. Fold in the cooled quinoa, softened garlic, and shallots until thoroughly mixed.
  • Divide the mixture into eight portions. Form each into a patty, about ½ inch thick.
  • Heat a large nonstick sauté pan over medium heat with 2 Tbsp olive oil. Cook patties in batches until golden brown and crispy, 3-4 minutes per side. Repeat with remaining patties using the rest of the olive oil. Serve immediately.

Make Ahead Tip:

  • The quinoa mixture can be prepared up to 2 days in advance. Store in a covered container and refrigerate until ready to use.

Notes

These quinoa cakes are a versatile base. Pair them with sautéed greens, poached eggs, or a creamy avocado dressing for added anti-inflammatory benefits.
To make them spicier, increase the cayenne pepper or add a dash of smoked paprika.
Keyword anti-inflammation, Anti-inflammatory breakfast recipes, Easy anti-inflammatory meals, Gluten-free quinoa cakes, Healthy breakfast patties, Quinoa hash brown alternative
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