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Crispy, Indian-spiced quinoa cakes, because you can never have too many quinoa recipes

Quinoa is not only a super(food) ingredient to have on hand for various recipes, but it is also a great source of protein, especially if you are a vegetarian. I love using quinoa in stews, chilies, salads and now as a crispy little finger food.

I added an Indian-infused touch to these quinoa cakes by using curry powder, tahini garlic and spicy pepper. These are great as snacks, finger foods for a party and as a light meal. Plus, the kids will love them. If you are worried about the spice level for your little ones, then just hold off on adding the crushed red pepper, and sprinkle it on top when serving rather than mixing it in. I love serving these with my simple roasted red pepper dip, which adds tons of extra flavor.

1. Crispy Indian-spiced quinoa cakes recipe

Crispy Indian spiced quinoa cakes with roasted red pepper dip recipe

Serves 6-8


  • 2 cups cooked quinoa
  • 1/4 cup chickpea flour
  • 2 large whole eggs
  • 2 tablespoons tahini paste (found near nut butters in most health food stores)
  • 1 zucchini, grated
  • 1/2 a sweet onion, finely minced
  • 1 small handful fresh cilantro
  • 2 garlic cloves
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed red pepper (omit if you do not want these to be spicy)
  • Salt and pepper, to taste


  1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  2. In a bowl, combine the quinoa, chickpea flour, eggs and tahini, mixing very well.
  3. Fold the remaining ingredients into the quinoa mixture, and then drop evenly sized spoonfuls of the batter onto the baking sheet.
  4. Bake the quinoa cakes for about 20 minutes or until they are crispy and brown.
  5. Remove from the oven, and allow the quinoa cakes to cool slightly. Serve with the creamy roasted red pepper dip.

2. Creamy roasted red pepper dip recipe

Creamy roasted red pepper dip recipe

Yields 1-1/4 cups


  • 1 cup roasted red peppers
  • 1/4 cup plain Greek yogurt
  • 1/4 cup feta cheese
  • 2 tablespoons red wine vinegar
  • 1 garlic clove
  • Salt and pepper, to taste


  1. Into a food processor, add all the ingredients, and blend on high until smooth and creamy.
  2. Transfer to a bowl, and cover with plastic wrap.
  3. Chill the dip for about 1 hour to allow the flavors to blend, and then serve with the warm quinoa cakes.

More quinoa recipes

Southwestern quinoa bake
Strawberry-quinoa salad with Champagne vinaigrette
Herbed quinoa salad with pine nuts and lemon

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