Round quinoa cakes mixed with cheese and red onion, finished with diced tomatoes and a tangy balsamic ricotta sauce.
In December, while trying to balance out the holiday indulgences, I made these quinoa cakes and they quickly became a favorite. They’re full of flavor from the cheese and red onion—Ben and I enjoyed them so much we made them again when his parents visited for Christmas. The red onion is especially important for the bright, sharp flavor it provides; I learned this the hard way when I accidentally left it out and substituted yellow onion, which didn’t give the same result.
One practical tip: if you’re using quinoa that was cooked earlier and stored in the fridge, warm it slightly before combining it with the other ingredients. Warm quinoa helps the ricotta and eggs bind more effectively, which keeps the patties from falling apart while you fry them.
My son Judah loved them too—these make a great, kid-friendly way to get more whole grains and vegetables into meals.
What are some of your favorite healthy meals that are big on flavor?
Recipe Card
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Caprese Quinoa Patties with Balsamic Ricotta Sauce
Ingredients
For the patties:
- 1 cup dry quinoa
- ½ red onion , finely diced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup Panko bread crumbs
- ¼ cup Ricotta (low-fat is fine)
- 1 teaspoon balsamic vinegar
- 2 ounces crumbled Feta cheese
- 3 large eggs , lightly beaten
- 2-3 Tablespoons olive oil , for frying
For the sauce and toppings:
- ½ cup Ricotta (low-fat is fine)
- 2 Tablespoons balsamic vinegar
- 2 plum tomatoes , seeded and diced
Instructions
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In a medium saucepan, bring 2 cups of water to a rapid boil. Add the quinoa, stir, cover, then reduce heat to low and cook for 15 minutes without removing the lid. After 15 minutes, remove from heat, take off the lid, let stand 2 minutes, then fluff with a fork and transfer to a large mixing bowl.
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Add the diced red onion, kosher salt, black pepper and panko to the quinoa and stir to combine. Mix in ¼ cup ricotta, 1 teaspoon balsamic vinegar and the crumbled feta. Stir in the lightly beaten eggs. Using your hands, shape the mixture into 8 to 12 patties, depending on your preferred size.
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Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook 4–5 patties at a time for 5 to 7 minutes per side, until golden and cooked through. Transfer cooked patties to a paper towel–lined plate while you finish the rest, adding more oil as needed.
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For the sauce, whisk together ½ cup ricotta and 2 tablespoons balsamic vinegar until smooth. Serve each patty topped with diced tomatoes and a drizzle of the balsamic ricotta sauce.