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Quinoa Vegetable Cakes From Farm Girl Beverly Hills

I love a good meatless meal. Like I’ve shared before, I try to cook a vegetarian meal for my family once a week, at least. Protein is undoubtedly crucial for a healthy body but don’t always think protein comes just from meat. There are plenty of plant-based proteins that are just as beneficial like quinoa, for example.


Dana Slatkin, of Farm Girl Beverly Hills, has a recipe that is meatless, packed with protein, and seriously delicious. I’m a fan of everything she passes my way—but these Quinoa Vegetable Cakes are perfect for feeding your little ones especially.

Make a batch of these for a family meal or make ahead to save for later. Once cooled, these quinoa cakes will keep for up to 2 months in the freezer. If you’re strapped on time or out of culinary inspiration, it’s the perfect hack. Pop in the oven and go.


Quinoa Vegetable Cakes


  • 1 tbsp. oil (avocado, coconut, sea algae oil, or safflower), plus additional for frying
  • ½ cup chopped onion (from about ½ medium onion)
  • 1 cup roughly chopped vegetables (zucchini, carrot, butternut squash, Brussels sprouts, sweet potato, cauliflower, or any combo
  • Kosher salt and freshly ground black pepper
  • 3 cups cooked quinoa (use 1 part quinoa to 1 ¼ parts water), divided
  • ¼ cup chopped chives or parsley (optional)
  • ½ tsp. kosher salt or 1 tsp. Bragg Liquid Aminos
  • 2 eggs



  1. In a cast-iron pan over a medium flame, heat the oil and sauté the vegetables until very soft, seasoning with salt and pepper.
  2. Transfer the vegetables to a food processor. Add 2 cups of the cooked quinoa (I used a rice cooker) the herbs, the salt or Bragg, and eggs. Pulse to combine.
  3. Place the quinoa mixture in a bowl and add the remaining quinoa. Mix together well. Using a ¼ cup, scoop the quinoa mixture and form patties about ¼-inch thick and 4 inches wide, pressing together tightly in your palms.
  4. Heat a thin slick of oil in the pan until hot. Carefully place the patties into the hot oil. Press them down with a spatula to flatten them out evenly, and then cook undisturbed for about 2-3 minutes (the patties will firm as they cook). When the edges are crisp and brown, flip the patties over and continue cooking the other sides until golden.
  5. Remove each patty, as it is ready and drain on paper towels. Serve warm or store in freezer.


And, for all you Californians: Dana has an AH-mazing healthy hack on In-N-Out’s famous Animal sauce. Pair this with the vegetable patties and it’s literal heaven! If you’ve never tried this famous fast-food chain’s signature sauce—you’ve got to make this at home!


Animal Sauce


  • 2/3 cup Vegenaise (or your favorite mayo alternative)
  • ¼ cup organic, naturally sweetened ketchup
  • 1 tsp. prepared horseradish (optional)
  • 1 tsp. Dijon mustard
  • 2 tablespoons minced dill pickles
  • 1 tsp. minced onion
  • Sea salt and white pepper, to taste


  1. Measure all the ingredients into a small bowl and mix well to combine
  2. Adjust the seasoning to your liking. The sauce will keep in the refrigerator for up to 1 week.

For more delicious recipes, check out Dana’s site here.

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