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Level up your meatless menu with Quinoa Cakes and Lemon Yogurt Sauce, A clever way to make quinoa feel brand-new
These Quinoa Cakes with Lemon Yogurt Sauce deliver a crispy bite with a tender, savory center, packed with spinach, garlic, and Parmesan. The creamy lemon yogurt sauce adds a cool, tangy contrast that pulls it all together. They’re easy to make, great for leftovers, and satisfying without the meat. Perfect for busy weeknights or prepping ahead, this is one recipe that earns a spot in the regular rotation.
These quinoa cakes with lemon yogurt sauce are easy to make, hard to mess up, and kind of addictive. They’re great for dinner, next-day lunches, or even eaten cold right out of the fridge (no judgment). And the sauce? It’s the cool, creamy dip that takes things up a notch.
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Quinoa Cakes with Lemon Yogurt Sauce
- Prep Time: 20 minutes
- Resting Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 Quinoa Cakes 1x
- Category: Dinner
- Method: Easy
Description
Light, crispy, and loaded with spinach and flavor, these quinoa cakes with lemon yogurt sauce are easy to love and hard to stop eating. Perfect for weeknights, lunchboxes, or meatless Mondays.
Ingredients
For the Quinoa Cakes:
- 1 1/2 cups (375 mL) quinoa
- 1 1/2 cups (375 mL) vegetable broth
- 1 1/2 cups (375 mL) water
- 1/2 cup (125 mL) olive oil, divided
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3 cups (750 mL) fresh spinach, trimmed
- 3 eggs
- 1/4 cup (60 mL) grated Parmesan cheese
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) grated lemon zest
- 1 tbsp (15 mL) toasted sesame seeds, pine nuts, or sliced almonds (optional for garnish)
For the Lemon Yogurt Sauce:
- 1 1/2 cups (375 mL) plain Balkan-style yogurt
- 1/3 cup (75 mL) green onions, thinly sliced
- 1 tbsp (15 mL) lemon juice
- Pinch of salt
- Pinch of pepper
Instructions
- Rinse quinoa under cold water.
- In a saucepan, combine quinoa, broth, and water.
- Bring to a boil, cover, and simmer for 15 minutes.
- Drain well and cool in a fine-mesh sieve.
- In a skillet, heat 1 tbsp olive oil over medium heat.
- Sauté onion, garlic, salt, and pepper until softened (about 4 minutes).
- Add spinach and cook until wilted and dry (about 3 minutes). Cool slightly and chop.
- In a bowl, mix yogurt, green onions, lemon juice, salt, and pepper.
- Chill until ready to serve.
- In a large bowl, whisk eggs, Parmesan, flour, baking powder, and lemon zest.
- Stir in the cooked quinoa and spinach mixture.
- With wet hands, form the mixture into 16 cakes.
- Place on a wax paper–lined tray and refrigerate for 1 hour to firm up.
- Heat half the remaining olive oil in a nonstick skillet over medium-high heat.
- Fry half the cakes for about 4 minutes per side, or until golden and crisp.
- Repeat with the remaining oil and cakes. Keep cooked cakes warm in a 200°F (100°C) oven.
- Drizzle cakes with lemon yogurt sauce and garnish with toasted seeds or nuts, if using.
NOTES
- Leftovers store well in the fridge for up to 3 days. Reheat in a skillet or enjoy cold.
- Sauce can be made up to a day in advance.
Notes
Prepared, tried, and tested by Irene
Why You’ll Love These Quinoa Cakes with Lemon Yogurt Sauce
They’re satisfying without being heavy. You get the nuttiness of quinoa, the bright hit of lemon, the umami from Parmesan, and a cool creamy sauce to tie it all together. Whether you’re serving two or making enough for lunch tomorrow, these are the kind of cakes that feel indulgent without trying too hard.
These are the kinds of recipes I come back to when I want something cozy but clean, with flavors that pop. Bonus: they’re just as good the next day.
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