Bite-Sized Quinoa Cakes

Curried Butternut Squash & Quinoa Cakes

These bite-sized quinoa cakes are a breeze to make, fun to eat, easy to pack, and filled with nutrients.

The secret ingredient in this recipe is a Cerebelly Butternut Squash and Chicken Broth pouch. Not only does this add flavor, and help bind the cakes, but it also adds 16 key nutrients that help support brain development, including vitamin D, iron, vitamin A, vitamin B, choline, and DHA.

 


 

 

Bite-Sized Quinoa Cakes Recipe

Mia Rigden
Servings

3-4

Prep Time

15 minutes

Cook Time

25 minutes

Category

Lunch

Cerebelly’s Butternut Squash Chicken Broth Purée brings savory flavor to these golden quinoa cakes while helping bind the quinoa, shredded carrots, and warm curry spices into easy-to-eat bites.
Bite-Sized Quinoa Cakes

Ingredients

  • ½ cup uncooked quinoa
  • 1 cup shredded carrot
  • 1 Cerebelly Butternut Squash Chicken Broth pouch
  • 1 egg
  • ¼ cup gluten-free all-purpose flour
  • 1 teaspoon curry powder
  • Sea salt, to taste
  • 1-2 tablespoons avocado oil

Directions

  1. Cook quinoa according to package directions, then set aside to cool.
  2. Add the cooled quinoa to a medium-sized mixing bowl, followed by the shredded carrot.
  3. Mix in the butternut squash and chicken broth packet, followed by the egg. Stir until fully incorporated.
  4. Then, add the flour, curry powder, and a pinch of salt to taste, and stir to combine.
  5. Heat 1 tablespoon of avocado oil in a medium skillet over medium heat. Use a spoon or small ice cream scoop and place ping pong-sized balls of the quinoa mixture on the pan. Flatten with a spatula and let cook for 2-3 minutes on each side, or until slightly golden.
  6. Repeat with the remaining quinoa mixture and serve warm, or store in an airtight container for up to 48 hours.

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