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Baked Quinoa Cakes with Broccoli and Sweet Potatoes

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 cakes


  • 1 head broccoli cut into small florets
  • 1 medium sweet potato cut into ½-inch cubes
  • Olive oil
  • Sea salt
  • 2 1/2 cups cooked quinoa
  • 4 large eggs beaten
  • 1 small shallot finely chopped
  • 3/4 cup breadcrumbs (I used gluten-free Udi’s bread to make these)


  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper (I like this brand). Toss the broccoli and sweet potato with 2 tablespoons olive oil and ½ teaspoon salt and arrange in an even layer. Roast until lightly browned and tender, 25 minutes.
  • Meanwhile, in a large mixing bowl, combine the quinoa, eggs, shallot, breadcrumbs, and ½ teaspoon salt. Fold in the roasted vegetables.
  • Grease a muffin pan with olive oil and divide the quinoa mixture between the cups, packing it down so it’s not overflowing. Bake in the oven for 25-30 minutes, until golden brown around the edges.
  • Allow to sit in the pan until cool enough to touch. Then serve with a dollop of Greek yogurt, or store in an airtight container for on-the-go snacks or breakfasts throughout the week.