Crispy Quinoa Cakes with Fresh Basil, Tomatoes, Avocado & Red Onion

I have taken todays harvest of fresh Genovese basil, tomatoes & red onions and created a healthy summer salsa topping on crispy quinoa cakes. Genovese basil is an Italian style herb which has a delicious flavour & aroma. Its popular in Italy for making pesto.



​2 tbsp. canola oil

2 cup quinoa, cooked

3 large farm eggs, slightly beaten

2 tbsp. chives, finely chopped

2 garlic cloves, minced

1/4 cup, breadcrumbs

Salt & fresh ground pepper

Fresh Basil, Tomato & Onion Salsa:

1 large tomato, diced

1 avocado, diced

3 green onion, thinly sliced

¼ cup fresh basil, thinly sliced

2 tbsp. extra-virgin olive oil

2 tbsp. fresh lime juice

Salt & fresh ground pepper


To make salsa: Combine all ingredients & season with salt and pepper, set aside.

To make quinoa cakes: In a large bowl, combine quinoa, eggs, chives, garlic & breadcrumbs. Mix well and season with salt and pepper. Form mixture into 8 patties, about 1 inch thick.

Heat the oil in a large skillet over medium-low heat. Add patties and cook for 7-8 mins on each side until well browned and crispy.

Top patties with salsa and serve.



SERVINGS 4-6 | PREP & COOK TIME 45 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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