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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

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