Broccoli Quinoa Protein Cakes (V, GF, Oil-free)

baked broccoli quinoa cakes on white parchment paper

5 from 7 votes

Broccoli Quinoa Protein Cakes (V, GF, Oil-free)

Baked broccoli quinoa protein cakes are the easy solution you need for lunch, dinner, or snack attacks. Gluten-free, vegan, and oil-free, they are also a great way to use up broccoli stems.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Keyword: broccoli, dairy-free, egg-free, gluten-free, high protein, nut-free, oil-free, patties, quinoa, wfpb, wfpb dinner, wfpb patties

Servings: quinoa cakes

Author: Camilla

Equipment

1 Large Baking Sheet

Ingredients

1.5 cups water
1 cup quinoa (uncooked)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cup broccoli pieces (florets & stem, see notes)
1 cup cooked white beans (canned, or homemade, drained, such as cannellini, white navy, or Great Northern)
2 tablespoons nutritional yeast flakes
Optional (but recommended): 1.5 teaspoons each onion powder & garlic powder)
3/4 cup oat flour (certified GF, as needed; use more, as needed)

Instructions

Bring the water to a boil in a medium saucepan set over high heat. Add the quinoa to the pan. Reduce the heat to medium heat, cover and cook for 10 minutes. Remove from heat and keep covered for 10 minutes. Remove lid and fluff with a fork.
Preheat oven to 425F (215C). Line a large baking sheet with parchment paper.
In food processor, place broccoli, beans, nutritional yeast, salt, pepper, and optional garlic powder and onion powder. Process until smooth (similar to hummus in texture). Transfer mixture to large bowl.
Add quinoa and oat flour to bowl with broccoli mixture. Mix with hands or silicone spatula until blended. If mixture seems too moist, add more oat flour.
Shape mixture into 24 3-inch (7.5 cm) cakes/ patties. Arrange on prepared baking sheet.
Bake in the preheated oven for 15 to 20 minutes until browned. Serve warm, or cool completely.

Notes

Storage: Store the cooled quinoa cakes in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.

Make it Grain-Free: Replace the oat flour with an equal amount of almond flour, or ground seeds (such as sunflower seed kernels or green pumpkin seeds).

Cauliflower Variation: Replace the broccoli with an equal amount of cauliflower.

Broccoli Option: Use stems! This recipe is a great way to use up broccoli stems. Chop into pieces to measure two cups and then process, until smooth.

Use Leftover or Ready-Cooked Quinoa: you can use quinoa that has already been cooked (leftovers or ready-to-eat). You will need about 2.75 cups of cooked quinoa.

Nutrition