Corn, Zucchini & Quinoa Cakes


Corn, Zucchini & Quinoa Cakes

File 1444

Makes 8 cakes


  • ½ cup quinoa
  • 1 zucchini
  • ¼ cup corn kernels
  • 1 onion, peeled and diced
  • 2 cloves of garlic, peeled and minced
  • 1 tablespoon olive oil
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped herbs (basil, cilantro, and parsley)
  • Salt & pepper to taste


  1. Rinse the quinoa under cold water for a couple of minutes and place in a pot with 1/2 cup of water.  Bring to a boil, cover, and reduce the heat to low.  Cook for 12 minutes then turn off the heat and let stand, covered, for an additional 5 minutes.  Remove the cover and allow to cool to room temperature.
  2. Add the olive oil, garlic, and diced onions to a pan and sauté on medium heat until translucent.  Grate the zucchini on a box grater, squeeze the excess water out and add to the pan.  Toss together with the onion and garlic and remove from the heat to cool.  When ready, add the onion/zucchini mixture to the cooked quinoa along with the corn kernels and herbs.  Season to taste, add the egg and flour and mix thoroughly.
  3. Line a baking sheet with parchment paper, place a round 3 1/2" cookie cutter on the paper and spoon the mixture into it until it comes up about halfway.  Gently slip off the cutter and repeat to form patties.  Bake in a 400 degree oven for 15 minutes, flip and bake for an additional 15 minutes.

Adapted from the Hungry Couple, July 2013