Spicy Quinoa Spinach Cakes with Basil Pesto

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 servings



  • 3 cup cooked quinoa
  • 2 cups raw chopped spinach
  • 1/2 cup red onion diced
  • 2 tbsp Garlic diced
  • 1/4 cup fresh parsley
  • 2 Veg-Eggs 2 tbsp ground flax seed and 6 tbsp warm water
  • 1 tsp red pepper flakes
  • 1 grape tomato for garnish optional


  • 1 cup Basil
  • 1/4 cup mint
  • 3 tbsp pine nuts or chickpeas white beans, etc.
  • 2 tbsp lemon juice
  • 3 cloves Garlic diced
  • salt and pepper to taste


  • Combine all cake ingredients in a bowl, mix well with a fork and clump into balls. Smash them onto a skillet with a quarter sized amount of oil or veggie broth in the skillet. Flip over when one side in brown, and then brown the other side.
  • Serve warm with pesto drizzled on top with sliced tomato as garnish.


Plan Ahead – Prepare quinoa the night before or use pre-cooked.
Tip – You can use the Vegan Egg instead of flax seed.
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