Need Inspiration?

Join our occasional newsletter for scrumptious recipes, healthy tips, and special offers

We respect your privacy and will not sell or rent your email to anyone. We hate Spam as much as you do!
Brunch Quinoa Cakes with Smoked Salmon & Crème Fraîche
Did you know Quinoa is a very ancient seed from the Andes? 

For the Quinoa Cakes:
  • 2 eggs
  • 1-1/4 cups cooked and cooled quinoa
  • 1/2 cup whole wheat panko breadcrumbs (see in store)
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon Everything Seasoning
  • Nonstick cooking spray
For the Everything Seasoning:
  • 2 teaspoons dried minced garlic
  • 2 teaspoons poppy seeds
  • 2 teaspoons white sesame seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt 

  • 100g smoked salmon
  • 1/3 cup crème fraîche or sour cream
  • 1 tablespoon chopped fresh chives

Make the Everything Seasoning: In small bowl, stir together all ingredients. Store at room temperature in an airtight container until ready to use. You will have a little bit left over to sprinkle on other things.
Make the Quinoa Cakes: In medium bowl, lightly beat eggs. Add quinoa, breadcrumbs and cheese; stir until well combined. Form mixture into 4 (1.5cm width) cakes. Sprinkle both sides of cakes with Everything Seasoning, lightly pat to adhere.
Heat large nonstick fry pan over medium-high heat. Spray fry pan with cooking spray; transfer cakes to pan
Cook 4 to 6 minutes per side or until cakes are golden brown.
Serve quinoa cakes topped with smoked salmon, crème fraîche and chives.