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Sweet & Savory Quinoa Cakes

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

If you’re craving a burger but looking to cut back on your meat intake, add these sweet and savory quinoa cakes to your menu!

Sweet and Savory Quinoa Cakes

Just as hearty as a traditional beef patty, these meatless cakes are made from only quinoa, sweet potatoes and simple spices that are likely already lying around your kitchen, making this recipe a perfect healthy weeknight dinner.

To keep with the healthy trend, I swapped a burger’s traditional French fry side kick for an light and fresh Mediterranean salad complete with Heinen’s Southwestern Hummus.

Sweet and Savory Quinoa Cakes with Mediterranean Salad
Sweet & Savory Quinoa Cakes
Cook time:
Prep time:
Total time:

10 Cakes


For the Quinoa Cakes

  • 2 cups quinoa
  • 4 cups water
  • 1 Tbsp. Two Brothers all purpose seasoning
  • 1 Tbsp. garlic powder
  • 2 cups sweet potato, peeled and cubed

For the Mediterranean Salad

  • 1/3 cup Heinen’s Southwestern Hummus
  • 15-20 mozzarella pearls
  • 1 farm house tomato or baby tomatoes
  • ½ seedless cucumber, diced
  • 2 Tbsp. basil
  • 4 Tbsp. olive oil
  • Salt and pepper, to taste


  1. Add water, quinoa and spices/ seasonings to a deep skillet. Bring to a boil, then cover and lower the heat to a simmer. Cook for 15 minutes, then fluff with a fork. Remove the lid and continue to cook for an additional 5 minutes.
  2. While the quinoa is cooking, place the sweet potato cubes on a foil-lined baking sheet. Spray with Heinen’s olive oil spray and bake in a 400˚F oven for 20 minutes.
  3. When the quinoa is done and the sweet potatoes are cooked, add the sweet potatoes to the quinoa.
  4. Form the quinoa and sweet potato mixture into palm-size patties.
  5. Once the patties are formed, add 2 Tbsp. of olive oil into a skillet and cook the patties over high heat until the quinoa starts to form a golden crispy crust. Flip and cook on the other side until golden brown, approximately 5-6 minutes per side.
  6. While the quinoa cakes are cooking, dice the cucumber and tomato and chop the basil. Toss together with mozzarella pearls, olive oil, salt and pepper.
  7. Spread the 1/3 cup of Heinen’s Southwestern hummus across the side of a plate and spoon the Mediterranean salad over top.
  8. Top with the quinoa cakes and enjoy!

Note: You can also serve these quinoa cakes on a pita with lettuce, tomato and tzatziki sauce for a Greek-style wrap.

Sweet and Savory Quinoa Cakes with Mediterranean Salad

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

The Bite Size Pantry, Lauren Schulte
By Lauren Schulte
Well hello there, I’m Lauren and I love food! Keeping meals simple, satisfying and accessible to all is the main purpose behind my cooking, but I always add a touch of creativity and uniqueness.I’m a family-taught cook and food is one of my greatest passion in life, but I suppose there is a little more to me than just food. I am a fur-mama to two wonderful rescue pups, Herbie and Nelly and our cat Grayson, who are all part of The Bite Size Pantry household. They love to be with me in the kitchen and they make the cleanup process a whole lot easier. Thanks to the wonderful internet world I’ve been able to pursue my dream of cooking. Sometimes it seems like a lot, but I just love food and I really love sharing that love with others who love it too.

Recent Reviews

  1. 5

    I love food and keeping healthy meals simple today is a timesaver. My family raised me to love homemade foods. These foods are the things I remember growing up. Such fun times. Pies, soups, homegrown vegetables, dill pickles in a crock, cakes, kidney stew, pigs feet, even duck soup, hot peppers were washed in the tub and canned too. Till this day I eat healthy and cook some of the same recipes. I saw baby chicks grow up in a heated pen. We took our two dogs Laddie and Mitzi for long walks in the woods without a leash. I remember picking delicious apples that were crispy and tasty. Thank you Heinen’s for the quinoa recipe.

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