Broccoli Quinoa Protein Cakes (V, GF, Oil-Free)

Baked broccoli quinoa protein cakes are the easy solution you need for lunch, dinner, or snack attacks. Gluten-free, vegan, and oil-free, they are also a great way to use up broccoli stems.

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Baked Broccoli Quinoa Protein Cakes are quick and easy to make, as well as very delicious. You can put away your frying pan: these easy quinoa cakes are baked at high heat on a baking sheet instead.

More good news: you can make and bake all of the patties at one time, or refrigerate or freeze some or all of the uncooked broccoli quinoa patties for future quick meals and snacks.

Low Waste Option

If you are looking for more options to use up vegetable scraps and leftovers, this is a great option. Use all broccoli stems instead of florets (I toss chopped stems in the freezer for future uses), and use leftover quinoa.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• High protein (6 grams per serving)
• Frugal
• Easy to make
• Gluten-free
• Make ahead option
• Oil-free (no olive oil, vegetable oil, or other oils)
• Baked, not fried

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• uncooked quinoa (see notes for using cooked quinoa)
• salt
• black pepper
• broccoli pieces, (broccoli florets & broccoli stems, or all stems)
• cooked white beans (canned, or homemade, drained, such as cannellini, white navy, or Great Northern)
• nutritional yeast flakes
• 3/4 cup oat flour, (certified GF, as needed; use more, as needed)
• Optional (but recommended): 1.5 teaspoons each onion powder & garlic powder)

Step by Step Directions

Note that the complete directions are also in the recipe card below.

• Bring the 1.5 cups water to a boil in a medium saucepan set over high heat. Add the quinoa to the pan. Reduce the heat to medium heat, cover and cook for 10 minutes. Remove from heat and keep covered for 10 minutes. Remove lid and fluff with a fork.
• Preheat oven to 425F (215C). Line a large baking sheet with parchment paper.
• In food processor, place broccoli, beans, nutritional yeast, salt, pepper, and optional garlic powder and onion powder. Process until smooth (similar to hummus in texture). Transfer mixture to large bowl.
• Add quinoa and oat flour to bowl with broccoli mixture. Mix with hands or silicone spatula until blended. If mixture seems too moist, add a tbsp or more oat flour.
• Shape mixture into 24 3-inch (7.5 cm) cakes/ patties. Arrange on prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes until browned. Serve warm, or cool completely.

Storage for Baked Broccoli Quinoa Protein Cakes

Store the cooled broccoli quinoa cakes in an airtight container in the refrigerator for one week or the freezer for up to six months.

FAQ

• Can I make the recipe grain-free? Yes! Replace the oat flour with an equal amount of almond flour, or ground seeds (such as sunflower seed kernels or green pumpkin seeds).
• Can I use cauliflower in place of broccoli? Yes! Replace the broccoli with an equal amount of cauliflower.
• Can I use broccoli stems for the broccoli? Yes! This recipe is a great way to use up broccoli stems. Chop into pieces to measure two cups and then process, until smooth.
• Can I leave out the nutritional yeast? Yes, you can omit it as you like.
• Can I use already cooked quinoa in the recipe? Yes! You will need about 2.75 cups of cooked quinoa.
• Can I use other grains in place of the quinoa? I have not tried it, but most likely yes. Consider using an equal amount of cooked millet or rice.

Related Recipes

• Grain-Free Vegan Stuffed Mushrooms (Oil-free)
• Vegan Chickpea Flour Broccoli Muffins (Oil-Free, Grain-free)
• Vegan Broccoli Cheese Soup {grain-free, high-protein}
• Apple Broccoli Sunflower Seed Salad
• Broccoli, Black Bean & Quinoa Salad {vegan & gluten-free}

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5 from 7 votes

Broccoli Quinoa Protein Cakes (V, GF, Oil-free)

By: Camilla

Baked broccoli quinoa protein cakes are the easy solution you need for lunch, dinner, or snack attacks. Gluten-free, vegan, and oil-free, they are also a great way to use up broccoli stems.

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 24 quinoa cakes

Equipment

• 1 Large Baking Sheet

Ingredients 

1x2x3x

• ▢ 1.5 cups water
• ▢ 1 cup quinoa, (uncooked)
• ▢ 3/4 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 2 cup broccoli pieces, (florets & stem, see notes)
• ▢ 1 cup cooked white beans , (canned, or homemade, drained, such as cannellini, white navy, or Great Northern)
• ▢ 2 tablespoons nutritional yeast flakes
• ▢ Optional (but recommended): 1.5 teaspoons each onion powder & garlic powder)
• ▢ 3/4 cup oat flour, (certified GF, as needed; use more, as needed)

Cook ModePrevent your screen from going dark

Instructions 

• Bring the water to a boil in a medium saucepan set over high heat. Add the quinoa to the pan. Reduce the heat to medium heat, cover and cook for 10 minutes. Remove from heat and keep covered for 10 minutes. Remove lid and fluff with a fork.
• Preheat oven to 425F (215C). Line a large baking sheet with parchment paper.
• In food processor, place broccoli, beans, nutritional yeast, salt, pepper, and optional garlic powder and onion powder. Process until smooth (similar to hummus in texture). Transfer mixture to large bowl.
• Add quinoa and oat flour to bowl with broccoli mixture. Mix with hands or silicone spatula until blended. If mixture seems too moist, add more oat flour.
• Shape mixture into 24 3-inch (7.5 cm) cakes/ patties. Arrange on prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes until browned. Serve warm, or cool completely.

Notes

Storage: Store the cooled quinoa cakes in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.

Make it Grain-Free: Replace the oat flour with an equal amount of almond flour, or ground seeds (such as sunflower seed kernels or green pumpkin seeds).

Cauliflower Variation: Replace the broccoli with an equal amount of cauliflower.

Broccoli Option: Use stems! This recipe is a great way to use up broccoli stems. Chop into pieces to measure two cups and then process, until smooth.

Use Leftover or Ready-Cooked Quinoa: you can use quinoa that has already been cooked (leftovers or ready-to-eat). You will need about 2.75 cups of cooked quinoa.

Nutrition

Serving: 4cakes | Calories: 110kcal | Carbohydrates: 18g | Protein: 6.5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.4g | Sodium: 154mg | Potassium: 248mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 96IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 2mg

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