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Crunchy Quinoa Cakes and Fruit Salad

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Crunchy Quinoa Cakes and Fruit Salad

3 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Crunchy Quinoa Cakes and Fruit Salad
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 408kcal


  • 1 1/2 cup quinoa, uncooked
  • 1 medium onion
  • 2 clove garlic
  • 2 cup spinach
  • 1/2 cup almonds, sliced
  • 1 medium sweet potato
  • 2 large egg
  • 1/4 cup flour, all-purpose
  • 1 tablespoon peanut butter, all-natural
  • 1 teaspoon vinegar, cider
  • 1/2 cup sun-dried tomatoes
  • 4 ounce feta cheese crumbles
  • 2 tablespoon parsley, fresh
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 tablespoon olive oil

Serve With

  • 1 medium banana
  • 1 cup pineapple
  • 4 cup spinach


  • Cook quinoa as directed on package; set aside when done.
  • Finely chop the onion, garlic, spinach, and almonds. Peel and grate the sweet potato.
  • In a mixing bowl, whisk together the eggs, flour, peanut butter, and vinegar. Add the cooked quinoa, chopped sun-dried tomatoes, feta, chopped parsley, salt, and pepper. Stir until everything is well combined, then let the mixture chill in the fridge for about 30 minutes.
  • Preheat your oven to 400º F and grease 2 baking sheets with olive oil (or spray with cooking spray).
  • Wet your hands and form 1/3 cup quinoa mixture at a time into round, flat patties. Place onto prepared baking sheets and bake 20-25 minutes, or until lightly browned and crisp, flipping halfway through.
  • Meanwhile, slice banana; toss with pineapple chunks.
  • Serve patties on a bed of spinach with fruit salad on the side.
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Calories: 408kcal | Carbohydrates: 53g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 646mg | Fiber: 7g | Sugar: 10g

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