A recipe that produces little cakes that are so rich in colour and flavour that you won’t want to eat them!  Except — you definitely will because they’re that delicious (and nutritious).

Quinoa Beet Root Cakes

These nutrient dense, vibrant cakes are perfect for meal prep for weekday lunch and dinners. They're so rich in colour that they make a great holiday appetizer too.

  • 1 cup Packed, grated raw beetroot
  • 1.5 cups cooked quinoa
  • 1/3 cup oat flour You can also use all purpose flour
  • 1/2 cup grated carrots
  • 3 whole eggs
  • 1/2 cup chopped kale
  • 1/3 cup chopped green onion
  • small handfuk chopped basil leaves
  • 1/2 tspn dried dill or chopped fresh dill
  • Salt & pepper to taste
  1. Combine all ingredients in a large bowl and mix together using your hands

  2. Check consistency: if it feels too wet, add some extra flour

  3. Cover the bowl and place in fridge for 30 min

  4. Preheat oven to 350 degrees F and line a baking tray with parchment paper

  5. Take your bowl out of the fridge and use hands to form six patties

  6. Place patties on baking tray and insert into oven for 30 minutes (until cooked through and slightly crunchy on top)

  7. Serve with side salad or soup

  8. Note: store any leftovers in fridge in an airtight container or freeze for later use.


Give the recipe a try and let me know what you think! As always, you can find more great recipes on my Instagram: @Wifeofagrocer

Candra Mae Wife of a Grocer

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