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Q is for Quinoa

September 11, 2012

I love cookies and therefore Cookie Monster.  I love baking.  I love chocolate.

I also love kale, quinoa, chickpeas, lentils, yams, pretty much any vegetable when it’s roasted…including brussels sprouts…

We are trying to provide our babies with not only healthy food or healthy eating habits but also a healthy relationship with eating.  To me, a healthy relationship with eating means loving what you put in your body, and choosing to eat what makes your body and spirit feel strong.

I do not love mushrooms.  Or olives.  Alan does not like mayonnaise.  Or hard-boiled eggs.  So we don’t eat them.

We love cheesecake and ice cream and salted caramels.  So we eat them.  Once in a while.

Here’s one way to make quinoa that babies can eat (small grains = impossible for finger feeding).  Very yummy and endlessly variable.  Next time I will add shredded veggies and some flaxseed meal to up the nutritional value.

As the Foodie Monster would sing, “Q is for quinoa, that’s good enough for me…quinoa, quinoa, quinoa starts with Q.”

Quinoa Cakes

adapted from Epicurious


  • 2 1/2 cups cooked quinoa, at room temperature
  • 4 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped green onions
  • 1/2 yellow or white onion, finely chopped
  • 1/3 cup shredded Swiss cheese
  • 3 cloves garlic, finely chopped
  • 1 cup whole wheat bread crumbs, plus more if needed
  • 1 tablespoon extra-virgin olive oil or clarified butter
  1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onions, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. You can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.  The mixture will be very wet and not shape super well into patties, but they will hold together once they have a crust from the pan.
  2. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
One Comment leave one →
  1. Emily permalink
    September 26, 2012 7:36 am

    Sounds yummy. Brianna LOVES quinoa. I usually just cook it and then stir in a tiny bit of pesto (I freeze it in ice cube trays, so about 1-2 ice cubes of pesto) and lots of parmesean cheese. She does pretty well with a spoon now, but even pre-spoon, it was thick enough that she could shovel it into her mouth with less than half going on the floor. You have to be willing to clean up a lot of quinoa, though.

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