The Pioneer Woman Tasty Kitchen
Profile Photo

Corn, Zucchini and Quinoa Cakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

There’s a tasty combination of sweet corn, fresh zucchini and nutty quinoa in this fun side dish.

Ingredients

  • ½ cups Quinoa
  • ½ cups Water
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Peeled And Minced
  • 1 whole Small Onion Peeled And Diced
  • 1 whole Zucchini
  • ¼ cups Corn Kernels
  • 1 Tablespoon Chopped Herbs (basil, Cilantro Or Parsley)
  • Salt And Pepper, to taste
  • 1 whole Egg
  • 2 Tablespoons All-purpose Flour

Preparation

Rinse the quinoa under cold water for a minute then place it in a pot with the water. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes then turn off the heat and let it stand, covered, for an additional 5 minutes. Remove the cover and allow to cool to room temperature.

Add the olive oil, garlic and diced onions into a pan and saute on medium heat until translucent. Grate the zucchini on a box grater, squeeze the excess water out and add it into the pan. Toss it together with the onion and garlic and remove pan from the heat to cool.

When ready, add the onion/zucchini mixture into the cooked quinoa along with the corn kernels and herbs. Season with salt and pepper to taste, add the egg and flour and mix thoroughly.

Preheat oven to 400 F.

I found it’s easiest to form thick, uniform cakes by using a round 3 1/2″ cookie cutter. Line a baking sheet with parchment paper, place the cutter on the paper and spoon the mixture into it until it comes up about halfway. Gently slip off the cutter and repeat.

Bake in a 400 F oven for 15 minutes, then flip the cakes and bake for an additional 15 minutes.

Makes about 8 cakes or 4 servings.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of amanda79

amanda79 on 8.13.2014

Loved them.

Related Recipes

Dairy-Free Creamed Spinach
Profile Photo by Alexa Federico in Sides
Enjoy this classic without the dairy. You won't miss it!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Not-So-Fried Tomatoes
Profile Photo by MarieK in Sides
This recipe is originally from my dad. He initially pan-fried tomatoes...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Oven Roasted Crispy Broccoli with Lemon and Garlic
Profile Photo by Vaishali Sharda in Sides, Special Dietary Needs
A crispy roasted broccoli with lemon and garlic. Simple recipe with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Baked Garlic Herb Polenta Squares
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Sides
These baked garlic herb polenta squares are such a simple and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Bacon-Fried Corn
Profile Photo by Dax Phillips in Sides
A great way to use any leftover corn for the season!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy