Butternut Squash and Quinoa Cakes

http://greenlitebites.com/2013/11/18/butternut-squash-and-quinoa-cakes/
Butternut Quinoa Cakes close up

I love cooking and posting on the same day. I’m skipping over a warm salad I made on Friday just so I can share these cakes today. They came out way better than I anticipated!

I’m not sure what I anticipated. I never made quinoa cakes before. I’ve seem a few recipes and photos here and there, but I never had the desire to make them because I’ve never made a batch of quinoa to then recook into cakes — it seems daunting.

Instead, I decided to make quinoa yesterday for the week. I knew I wanted to use it, I just wasn’t sure how.

I also roasted and pureed a butternut squash with plans to use it through out the week as well — Click here to see my Sensational Sunday post where I share how I kick off the week. 

Anyway, I decided to put the two together in a patty that I could eat on a lettuce “bun.”

Butternut Quinoa Cake on Lettuce Bun

It was delicious! Soft, warm and tasty. I topped it with a little cran-apple sauce I made for pork chops the day before.

Butternut Squash Quinoa Cakes

The sweet, tart sauce really was the prefect compliment to the earthy, warm taste of the quinoa cake. I didn’t think I’d like the combination of cranberry and butternut squash, but this is the second time I combined the two (last night I had the combo with pork chops) and they are a good pair.

Here’s how I made the quinoa cakes …

  • 1 cup cooked quinoa
  • 1/2 cup pureed butternut squash
  • 1 egg
  • 1/2 cup quick oats
  • 1/2 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1/4 tsp cumin
  • 1/4 tsp sage
  • Pinch of kosher salt

Put all the ingredients in a bowl.

Butternut Quinoa Cakes ingredients

Mix well to combine.

Butternut Quinoa Cakes ingredients combined

Heat a non-stick skillet over medium heat. Spray with non-stick cooking spray.

Form the quinoa mixture into 4 patties and place them directly in the hot pan.

Butternut Quinoa Cakes cooking

Let them cook about 5 minutes and then flip carefully. Cook an additional 3-4 minutes on the other side.

They will hold together but you do have to be careful, they are moist.

Butternut Quinoa Cakes stacked

I tried to get a close-up for you as the texture was really fun.

Butternut Quinoa Cakes close up

They did hold together but again, are really soft. I loved the quinoa texture in this form!

Here’s my gross, already took a few bites, shot.

Butternut Quinoa Cakes bite

This is the kind of thing I didn’t make for the family. I don’t have to. Here’s how it would go down … I LOVE them but The Husband wouldn’t touch with a 10-foot pole. I could probably get the 2-year-old to eat a few indifferent bites. The 8-year-old would need a firm, “just take a bite” before making a face and telling me no, he doesn’t like it.

I know my family too well.

I ate two for lunch and will freeze the other two. I’m sure they will heat up well in the microwave.

If you are curious about the cran-apple sauce, I made it similar to my cram-apple oatmeal just without the oats and less water. It took 1 tablespoon of honey and sugar to get the right sweetness for a sauce.

I’m doing the nutritional information per cake even though I think two are a more realistic serving.

Approx Nutritional Information per serving
Servings Amt per Serving
4 1 Butternut Quinoa Cake
Calories Fat Fiber WWPs
105 2g 2g old: 2 new: 3
Sugar Sat Fat Carbs Protein
2g 1g 16g 5g
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Posted in: 2 WWP, 3 WWPP, Food Photos, Lunch Ideas, Vegetarian Ideas
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9 Comments and 1 Replies

  1. Christy

    I love this idea and can’t wait to try it! I have some of the same challenges as you do with family flavors, although all my kids are adults and no longer at home. But these I LOVE all these flavors and have quinoa in the cupboard.

  2. Rita LA

    what a great idea… often make quinoa ‘tahboule’ salad and have a bit left over – will try with cran sauce too :) … you inspire me with your posts

  3. Jen R

    Roni, these were great! I made a couple of changes based on what I had in the cabinet… i.e. I subbed almond flour for oats because that is what I had on hand. I also used garlic salt/basil/oregeno/chives/cayanne as spices for both the squash and the quinoa. Definetly a keeper recipe!!!

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