Asparagus Quinoa Cakes from Closet Cooking

Asparagus and feta quinoa cakes with plenty of fresh herbs.

Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
  • 1/2 cup quinoa, rinsed
  • 1 cup water or broth
  • 1/2 pound asparagus, grated or processed
  • 2 green onions, sliced
  • 1 clove garlic, chopped
  • 1 handful dill, chopped
  • 1 handful parsley, chopped
  • 2 eggs, lightly beaten
  • 1/4 cup flour (I like to use whole wheat, use rice flour for gluten free)
  • 1/4 cup feta, crumbled
  • salt and pepper to taste
  • oil for frying
  1. Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.
  2. Mix the cooked quinoa with the asparagus, green onions, garlic, dill, parsley, eggs, flour, feta, salt and pepper, adding more flour if required.
  3. Heat the oil in a pan over medium heat.
  4. Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.