A fast, nourishing bite with a toasty sunflower crust and crisp edges. Pantry-friendly, kid-friendly, and ready in under 30 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 12 min | 30 min | 4 |
Introduction
These Crispy Sunflower Quinoa Cakes come together with pantry staples and a few bright flavors. They’re sturdy enough to hold their shape, yet tender inside, with a gentle lemony lift and a nutty sunflower crunch.
They shine with a simple lemon-tarragon yogurt drizzle or a tangy tahini sauce, making them versatile for weeknights or casual gatherings.
The Best Quinoa for This Recipe
White (Pearl) Quinoa
- Pros: Delicate, fluffy texture that crisps nicely; quick cook time.
- Cons: Mild flavor can fade without seasoning.
- When to choose: If you want a light, neutral base that pairs with bright citrus.
Red Quinoa
- Pros: Nutty flavor and a bit more chew; holds its shape well.
- Cons: Slightly longer cook time.
- When to choose: For a chewier bite and a pop of color.
Black Quinoa
- Pros: Earthier flavor; very sturdy texture.
- Cons: Strong taste can dominate if not balanced with herbs.
- When to choose: If you love a deeper quinoa character and a striking look.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Role is brightness and acidity; swap with a spoonful of sun-dried tomatoes for depth.
- Onion: Adds sweetness and bite; swap with shallots for a milder note.
- Garlic: Builds savory depth; swap with garlic powder (reduce by 1/4 tsp to taste).
- Red Pepper: Adds warmth; swap with smoked paprika for a smoky edge.
- Pasta: If serving alongside pasta, choose a light, crisp-tossed pasta shape with olive oil and lemon; or simply skip pasta and pair with greens.
- Herbs: Brighten with parsley (as in the recipe); swap with cilantro or dill for a different bouquet.
Ingredients
- Quinoa, dry: 1 cup (185 g) — yields about 3 cups cooked
- Water: 2 cups (480 ml) for cooking quinoa
- Sunflower seeds, toasted: 1/4 cup (28 g)
- Eggs: 2 large eggs (or 2 flax eggs: 2 Tbsp ground flax + 6 Tbsp water per egg; total 4 Tbsp flax + 12 Tbsp water)
- Breadcrumbs (gluten-free if needed): 1/4 cup (20 g)
- Onion, finely chopped: 1/4 cup (40 g)
- Garlic, minced: 1 clove (3 g)
- Fresh parsley, chopped: 2 Tbsp (8 g)
- Lemon zest: 1 tsp (2 g)
- Lemon juice: 1 Tbsp (15 ml)
- Salt: 3/4 tsp kosher salt (3 g), adjust to taste
- Black pepper: 1/4 tsp (1 g)
- Red pepper flakes (optional): 1/4 tsp (1 g)
- Olive oil: 1–2 Tbsp (15–30 ml) for cooking
Directions
- Cook quinoa — Rinse 1 cup quinoa; simmer in 2 cups water for about 15 minutes until fluffy. Fluff with a fork and let cool 5 minutes.
- Sauté aromatics — In a skillet, warm a splash of olive oil; sauté onion and garlic until translucent and fragrant, about 3–4 minutes. The edges should look glossy; remove from heat.
- Combine mix-ins — In a large bowl, stir together quinoa, toasted sunflower seeds, sautéed onion/garlic, parsley, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using).
- Bind and shape — Add eggs (or flax eggs) and breadcrumbs; mix until the mixture holds its shape when pressed. If too dry, splash in a teaspoon of water; if too wet, add a bit more breadcrumbs. Form 4 equal patties and pat firmly.
- Pan-fry until crisp — Heat 1–2 Tbsp olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side, until the edges are golden and the centers are set. Adjust heat to avoid burning; the surface should look glossy and crisp.
- Rest and serve — Transfer to a plate and let rest 2 minutes before serving. Serve with a lemony drizzle or yogurt sauce if desired.
How to Store Leftovers
- Refrigerate leftovers within 2 hours in an airtight container; leftovers keep for up to 3 days.
- Reheat in a skillet over medium heat for 3–4 minutes per side, or bake at 350°F (175°C) for 8–10 minutes until warmed through.
- Do not leave leftovers at room temperature for more than 2 hours.
What to Serve With Crispy Sunflower Quinoa Cakes
- Garlic-Roasted Broccoli: Toss broccoli with olive oil, salt, and pepper; roast at 425°F (220°C) for 12–15 minutes until edges are crisp.
- Quick Cucumber-Tomato Salad: Sliced cucumbers and cherry tomatoes with lemon juice, olive oil, salt, and fresh herbs for a bright counterpoint.
- Lemon-Garlic Green Beans: Sauté green beans with minced garlic in a little olive oil for 6–8 minutes until tender-crisp.
- Salad Idea: Crisp kale with a citrus vinaigrette and feta for a fresh, peppery finish.
Variations & Tips
- Spicy twist: Add 1/4 tsp red pepper flakes to the mix for a gentle kick.
- Creamier binding: Fold in 1–2 Tbsp Greek yogurt or sour cream to the mixture for richer texture; adjust salt as needed.
- Gluten-free option: Use gluten-free breadcrumbs or finely ground almonds in place of traditional breadcrumbs.
- Make-ahead: Chill the mixture 15–20 minutes before forming patties to help them hold shape better during cooking.
- Oven-baked version: Bake at 400°F (200°C) on a parchment-lined sheet for 15–18 minutes, flipping halfway for even browning.
Enjoy Your Crispy Sunflower Quinoa Cakes
We hope you savor the crisp edges, nutty sunflower notes, and tender quinoa center in these Crispy Sunflower Quinoa Cakes. They’re a warm, satisfying hug from the pantry, perfect for a busy night or a cozy weekend. Enjoy your Crispy Sunflower Quinoa Cakes tonight and notice how the flavors come alive with a simple squeeze of lemon.
Related recipes you might like: Creamy Garlic Tomato Pasta, Tangy Tahini Quinoa Bowls, Herb-Studded Chickpea Cakes.
Attribution
Recipe concept and writing by WellMindMeal. Photography by WellMindMeal Studio. If you remix this recipe, we’d love to hear how you make it yours.