Beth’s Summer Quinoa Cakes (Vegan Recipe!) | ENTERTAINING WITH BETH

Learn how to make a great recipe for summer entertaining!
It’s my Quinoa Cakes (vegan recipe!) with Roasted Tomatoes, Corn Puree and basil. A real crowd pleaser for summer get-togethers. Hope you enjoy!
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For Corn puree:
1 tbsp (15 ml) olive oil
½ cup (75 g) white onion, diced
1 garlic clove, roughly chopped
2 cups (475 ml) vegetable broth
2 ½ cups (375 g) frozen corn
Salt and Pepper to taste
Red pepper flakes to taste
garnish: fresh basil, thinly sliced (1/3 cup (80 ml) for 6 people)

For Quinoa Cakes:
2 cups (475 ml) of vegetable broth
1 cup (240 ml) of quinoa, rinsed
½ cup (75 g) zucchini
½ cup (75 g) onion, diced
2 tbsp (20 g) grated carrots
2 tbsp (30 ml) fresh parsley
2 flax “eggs” (2 tbsp ground flax seed (30 ml) mixed with 5 tbsp (75 ml) water)
½ cup-1 cup flour (60-120 g) whichever you feel you need to bind it together
2 tsp curry powder (30 ml)
½ tsp of salt
freshly ground pepper to taste
1 ½ cups (90 g) of panko bread crumbs
¼ cup (60 ml) olive oil for frying

3 pints (1500 ml) cherry tomatoes, multi-color
2 tbsp (30 ml) olive oil
salt and pepper to taste
6 tbsp (90 ml) pine nuts, roasted
fresh parsley sprigs

To make corn puree, sauté ½ cup of oil in olive oil until tender and fragrant. Add garlic and sauté for another minute. Add vegetable broth and corn. Simmer until corn is cooked through.

Transfer corn mixture into a blender and puree until smooth. Add salt and pepper to taste and blend. Then ad red pepper flakes and blend. Transfer to an air tight container and refrigerate until ready to serve.

For the quinoa cakes, cook quinoa in 2 cups of vegetable broth under boiling, then lower flame and simmer for 15 mins until broth is evaporated and quinoa has puffed up. Fluff with a fork. .

Place warm quinoa in a large bowl, add zucchini, onion and carrots, parsley. In a separate small bowl combine ground flax meal with water and allow to thicken at room temperature for 5 mins. Then add “Flax Eggs” to quinoa and veggie mixture. Combine with your hands until mixed. Then add flour, curry powder and salt and mix.

Scoop out ½ cup (120 ml) of the quinoa mixture and form into 6 cakes. Fry cakes, 1-2 at a time in a cast-iron skillet in at least ½ inch (13 mm) of olive oil for 3-4 mins until crispy and then flip for another 2-3 minutes. Remove cakes and allow to drain on paper towel. Serve immediately OR cover and keep refrigerated until ready to serve. (To reheat place on a cookie sheet and bake at 350F (175C) for 10-15 mins until warmed through and crispy)

For topping place tomatoes on a rimmed lined cookie sheet, drizzle with olive oil and season with salt and pepper. Roast at 450F (230C) for 10 mins. Last 3-5 minutes place pinenuts on a separate baking sheet to toast on bottom rack. Watch them because they do burn quickly! And might only take 3-4 mins.

To assemble! Pour the corn puree on a plate (about 1 ladle full) add basil, place quinoa cake on top, a few roasted tomatoes, sprinkle pine nuts and top and garnish with a parsley leaf.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!

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