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3.8 from 6 votes

Quinoa Cakes & Veggies

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Lunch
Cuisine: American
Keyword: bake, gluten-free, ham, quinoa cakes, Veggies, zucchini
Servings: 6 4-6 muffins
Calories: 307kcal


  • 1 cup quinoa, uncooked
  • 1 medium zucchini
  • 4 slice ham, deli sliced
  • 2 stalk green onion
  • 4 ounce cheddar cheese
  • 2 large egg
  • 2 large egg white
  • 1/4 cup parsley, fresh
  • 1/2 ounce Parmesan cheese, grated
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 1 medium bell pepper, red
  • 1 medium bell pepper, yellow
  • 2 cup, chunks pineapple


  • Begin by cooking quinoa as directed on package. Allow to cool to room temperature before mixing with other ingredients.
  • Preheat oven to 350° F. Spray mini muffin pan with cooking spray (if you do not have a mini muffin pan, simply use a regular one).
  • Shred zucchini, dice ham, slice green onions, and grate cheese; set aside.
  • Add eggs to a large mixing bowl along with cooked quinoa, zucchini, ham, onions, cheese, chopped parsley, Parmesan, salt, and pepper. Mix well. Pour mixture into each muffin cup, filling right to the top.
  • Bake for 15-20 minutes until eggs have set and the muffins begin to brown.
  • Allow to fully cool before packing into to-go containers. Slice bell peppers and pineapple and add to lunch boxes as well.


Serving: 1g | Calories: 307kcal | Carbohydrates: 31g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 463mg | Fiber: 4g | Sugar: 8g