Crunchy Seeded Spring Onion & Spinach Quinoa Cakes

  • Serves 4
  • Prep in 10 minutes (+ overnight soaking)
  • Cook in 55 minutes

Perfect for brunch, lunch or a simple snack, these crunchy seeded spring onion & spinach quinoa cakes are full of fibre, plant-based protein & are simply delicious.

Key Facts

  • High Fibre, High Protein
  • Vegan
  • Family Friendly
  • Simple & Delicious


  • 1/2 cup quinoa

  • 1/2 organic vegetable stock cube

  • 1/4 cup sunflower seeds

  • 1/4 cup pumpkin seeds

  • 4 spring onions

  • 1 cup spinach

  • 1 tbsp ground flaxseed + 3 tbsp water

  • freshly ground black pepper


  1. 01

    Rinse the quinoa well and if possible leave to soak in double its volume of fresh water for a couple hours – overnight.

  2. 02

    Drain and rinse again, then add to a saucepan with 1 1/2 cups fresh water and the 1/2 stock cube. Bring to a boil then cover and turn down to a gentle simmer for 15 minutes. After this remove the lid and continue to cook for a further 5 minutes or until all the liquid has been absorbed.

  3. 03

    Meanwhile mix the ground flaxseed with the water and set aside. Finely slice the spinach and spring onions and place in a large bowl with the rest of the ingredients.

  4. 04

    Preheat the oven to 200ºC and line a tray with baking parchment.

  5. 05

    Once the quinoa is cooked add to the bowl and mix well then add the flaxseed and mix again. Leave to sit for a few minutes so the spinach is slightly softened by the residual heat of the quinoa.

  6. 06

    Give everything a final mix then divide into four and shape into large patties on the lined tray.

  7. 07

    Bake for 15 minutes then carefully flip and cook for another 15-20 or until as golden and crunchy as you like.

  8. 08

    Serve hot or cold, by themselves or as I have here topped with sliced avocado and a perfect poached egg.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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