3 Cheese Quinoa Cakes


  • 2 cups uncooked quinoa
  • 4 cups chicken stock (or veggie stock)
  • 2/3 cup parmesan cheese, shredded
  • 2/3 cup gouda cheese, shredded
  • 2/3 cup white cheddar cheese, shredded
  • 1 lemon, juiced (plus extra for squeezing over top at the end)
  • 1/4 teaspoon garlic powder
  • 1/2 cup half and half
  • 1 egg
  • 1/3 cup panko bread crumbs
  • 4 tablespoons olive oil
  • Red pepper flakes, optional garnish


  1. Cook your quinoa according to package instructions
  2. When done, add to a large bowl and add the three cheeses, lemon, garlic powder, and half and half. Stir to combine and season with salt and pepper
  3. Let this cool a bit and then stir in your egg and breadcrumbs (you don’t want the heat to cook the egg)
  4. When ready to cook, form your quinoa cakes (each one should be 1/3 cup) and brown the quinoa cakes in batches in a large skillet over medium high heat. For every 4 quinoa cakes, use 1 tablespoon of olive oil in your pan. Once both sides of the quinoa cakes are browned, transfer them to a baking sheet.
  5. When all the quinoa cakes are browned and on the baking sheet, place in a 375 degree oven and bake for 15 minutes.
  6. Top each cake with a squeeze of lemon juice and a sprinkle of red pepper flakes if you want a bit of heat. Basil is another optional topping.


You can eat these plain with just the lemon juice, but if you want to doctor them up a bit, they are super yummy with a runny fried egg over top. They would also be tasty with a small pile of arugula that is tossed in a simple lemon vinaigrette!