Sriracha Quinoa Cakes are packed with flavor and protein that will help get you through the day. They make the perfect party appetizer, but are also a deliciously healthy addition to your lunch.
I’m pretty sure sriracha is the grown-up version of ketchup. And though there will always be a special place in my heart for the tomato-based condiment, I’ve been replacing ketchup with sriracha in pretty much everything these days. You probably are too, since I’m pretty sure everyone in the world is obsessed with it (aside from my blogging software, which keeps trying to autocorrect it to “smirch”). It’s the perfect level of heat, but heat with flavor. I wouldn’t be surprised if there was also be some sort of crack or other addictive substance in sriracha, but I’m willing to overlook it just to get my fix.
I made these sriracha quinoa cakes in an effort to bring a little more nutrition into my life. I think I eat pretty healthily (with indulgences and cocktails here and there, too, obvi.). But it’s so much easier to eat healthily when I plan ahead, bring my lunch to work, etc. I love my daily lunch salads, but was getting a bit bored and decided they needed something to make them a bit more interesting. I remembered these sweet potato cakes I made and added to my salads last year… but wanted something that would keep me satisfied a bit longer. And involved my favorite condiment. Enter Sriracha Quinoa Cakes!
I’m absolutely obsessed with these quinoa cakes and they are so delicious that I’m actually recommending them to you as a Super Bowl food. Seriously. Alongside all your chips, dip, and chicken wings, serve up a platter of sriracha quinoa cakes and I pretty much guarantee your guests will gobble them up. You know I’m the last person to tell you not to eat cookies and donuts all day long, but these are making me look at healthy eating in a whole new light. And they’re giving me a reason to get absolutely giddy about lunchtime. Sriracha. Quinoa. You guys should totally get married. Consider this your official ceremony.
SRIRACHA QUINOA CAKES RECIPE
Not only are these sriracha quinoa cakes delicious and make healthy eating fun, but they’re also ridiculously easy. And you can make a batch on a Sunday and eat them all week. Obviously you can switch up the ingredients, adding whatever you’d like!
Basically, all you do is combine all the ingredients (aside from the olive oil) in a large bowl and mix them up. I kind of wanted to eat the mixture and pretend it was a salad. I probably would have, but for the raw eggs. Even then, I still considered it. But instead of eating right from the bowl, you’ll want to form the mixture into little patties.
Once the quinoa patties are formed, you’ll fry them up in a skillet with a little olive oil.
Let cook for about 5 minutes before flipping and cooking another 5 minutes on the other side, until patties are lightly browned. I served with a little sriracha yogurt, too, since there’s never enough sriracha in the world.
Say hello to my new favorite snack. I’m seriously in love with these cakes and am telling you, they’re the perfect party food! You could probably even make them with buffalo wing sauce for more of a football party food. Though I’m predicting sriracha is going to rival buffalo sauce for top sauce title.
If you make a batch of these on a Sunday, you can pop them like candy throughout the week. I love them because I get insanely hungry if I don’t eat every 2 hours and this gets super annoying when trying to get through a work day with lots of meetings. So, I desperately need foods like this that will keep me full until I can grab food again. I’ve been adding one of these quinoa cakes over my salads (often with a hardboiled egg, too) for a lunch that is totally filling and satisfying.
I really, really hope I don’t get sick of these any time soon because as of right now, I’m planning on making some sort of variety of them every single Sunday to get me through the week.
Though there’s 1/4 C of sriracha in these cakes, the spice is more of a flavor with a kick and not a lingering OMG so hot feeling. I also love the pretty color the sriracha made them.
Is there such thing as including too much sriracha in your diet? I hope I never find out.
Next up? I’m going to attempt a breakfast version of quinoa cakes. Maybe I’ll leave the sriracha out of those ones…. But quinoa cakes with a runny egg? omg YUM.
What’s your favorite satisfying workday lunch?
Sriracha Quinoa Cakes
- 2 cups cooked quinoa
- 3/4 cup breadcrumbs (can use whole wheat if desired)
- 2 cloves minced garlic
- 1 cup chopped baby spinach
- 1/4 cup sriracha
- 2 oz. goat cheese, crumbled
- 2 large egg whites, lightly beaten
- 1/2 tsp fresh lime juice
- Pinch salt
- 1-2 Tbsp olive oil
- Combine all ingredients, aside from the olive oil, in a large bowl.
- Pour a tablespoon in a large skillet or griddle over medium heat. Using your hands, form 12 patties with the quinoa mixture. Place patties on the skillet, working in batches if necessary.
- Let quinoa patties cook for about 5 minutes before flipping and cooking another 5 minutes on the other side. Cakes should be lightly browned. Remove to a plate and continue cooking remaining patties. You might need to add another Tbsp olive oil to the skillet in between batches.
- Serve with Greek yogurt mixed with sriracha and lime juice.