Average: 0 (0 votes)
Active time
15 minutes
Total time
1 hour 15 minutes
8 servings
Serving Size
1 cake

2 cups uncooked quinoa

4 cups reduced sodium chicken broth

¾ cup (3 ounces) grated Parmigiano Reggiano

1 large egg, lightly beaten

½ tsp. freshly ground black pepper

¼ tsp. salt

2 tsp. extra-virgin olive oil, divided

  1. Combine quinoa and chicken broth in a large saucepan over medium-high heat. Bring to a boil; reduce heat to low, cover and simmer 15 minutes or until liquid is almost completely absorbed. Remove from heat.
  2. Add cheese, egg, pepper and salt; stir until cheese has melted. Spoon quinoa mixture into an 11-inch x 7-inch baking dish or pan lightly brushed or sprayed with extra-virgin olive oil; smooth surface with a spatula. Cool to room temperature. Cover with plastic wrap and refrigerate 30 minutes or until chilled and set. (This step may be done a day ahead.)
  3. Remove and discard plastic. Invert chilled quinoa onto a cutting board. Cut into 8 equal portions.
  4. Heat a grill or grill-pan. Lightly brush the surface of the quinoa cakes with 1 teaspoon extra-virgin olive oil. Using a thin spatula, place the cakes oil side down on the heated grill. Lightly brush the exposed sides of the cakes with the remaining oil. Grill 2 minutes per side or until grill marks show and cakes are crispy.
  5. Carefully transfer to a platter and serve immediately.


Recipe and photo courtesy of Kathryn Conrad, WGC Culinary Advisor.


Calories: 230
Total Fat: 7 g
(Saturated Fat: 2 g)
Sodium: 230 mg
Carbohydrate: 29 g
Fiber: 3 g
Protein: 12 g.

Yield: 8 servings

Serving Size: 1 cake

How'd it Taste?

Jen Carter
I don't understand this recipe, do you bake them after you put them in the baking dish?
Hi Jen! The quinoa mixture is only cooled in the pan—then sliced up and ready to be cooked on the griddle!
Jen Carter
Got it, thanks!

Review this Recipe