Oh, nom nom nom.  This is the best recipe that I’ve created in a while!


Double bonus points because this is a PERFECT make-ahead and reheat dish to eat throughout a busy work week… AND it’s the kind of thing that works well for breakfast, lunch, and dinner!  These quinoa cakes are a great entrée, an awesome salad topper, and a hearty side dish.  So dig in!


This quinoa cakes are packed with goat cheese, sundried tomatoes, black beans, and spinach.  They are super easy to make, especially if you’ve cooked the quinoa ahead of time (I cook big batches of quinoa every few days!).  These cakes are so good that you may want to consider doubling or tripling this recipe…


Goat Cheese  + Sundried Tomato Quinoa Cakes


Ingredients (for 8 cakes):


  • 2 cups cooked quinoa (my quinoa was chilled, so if yours is hot, this may impact cooking times)
  • 2 cups loosely packed raw baby spinach
  • 1/2 cup sundried tomatoes in olive oil WITH the olive oil – very important (don’t drain it, just scoop it out of the container – the recipe needs the oil)
  • 2.5 oz goat cheese, crumbled by hand
  • 1/4 cup black beans, drained and rinsed
  • 2 eggs, beaten
  • Salt to taste




  • Preheat oven to 350 degrees and grease cookie sheet.
  • Tear spinach by hand into small pieces.  In a pan on the stovetop, cook spinach in a tablespoon of water until spinach wilts – just a few minutes.
  • In a mixing bowl, combine cooked quinoa, cooked spinach, sundried tomatoes, crumbled goat cheese, black beans, beaten eggs, and salt.
  • Use a 1/4 measuring cup to scoop out cakes.  Press firmly into the cup before turning upside down on the cookie sheet.  Repeat with rest of the mixture.
  • Bake for 20 minutes, remove and let cool slightly before serving.


Try not to eat it all at once… It will be hard!


Giveaway Updates


There’s still time to enter two giveaways that I’m currently running on the blog.  Enter here for a chance to win a $100 Reebok gift certificate and enter here to win a $75 credit to StitchFix!



  • Sara @ LovingOnTheRun April 23, 2014, 5:03 pm

    Caitlin I was looking for an idea for dinner tonight and this looks DELICIOUS! Perfect!

  • Mary D April 23, 2014, 5:55 pm

    when I cook quinoa, i sometimes get these really crunchy (almost glass-like) bites. does that happen to you? I’ve tried multiple brands, and even if I wash it well, it always happens. I’m always nervous I’m going to chip a tooth. Any recommendations?


    • Caitlin April 23, 2014, 8:04 pm

      Sounds like you aren’t using enough water, you’re not stirring, or you’re letting all the water evaporate and it’s getting crunchy on the bottom. This is how I cook quinoa: I fill up a small pot with water, toss into about 1 cup dry quinoa (so like, a really high water to quinoa ratio), and then I boil on medium until the little quinoa tails come out. I drain the quinoa using a spatula and then I put it back on the warm but off burner for a minute or so to burn off any extra water.

    • Lori April 24, 2014, 3:25 pm

      This happens to me too, and I think I’m pretty sure I’m cooking it properly! I seriously think it’s debris from the bulk bin! Is yours from a bulk bin? Happened a couple times before and it actually looked like little pieces of glass. Turned me off of quinoa for a while. I forgot about it, ate some yesterday, and it happened again! But this time it looked like a tiny pebble or something. I’m seriously thinking of asking Sprouts where the H*** they get their quinoa from!! (I live in Phoenix, AZ btw)

      • Mary D April 24, 2014, 4:08 pm

        I agree with you, I’m pretty sure I am cooking the quinoa right. I actually don’t buy it in bulk, i buy it prepackaged, so I don’t think your bulk bins are the issue!

  • Kathy April 23, 2014, 10:42 pm

    These look so good! Do you think they’d work without the egg (allergy)? Or would they just not hold together?

    • Caitlin April 24, 2014, 2:14 pm

      I said to another comment that hummus may work – but I’m not sure.

      • lori April 24, 2014, 3:27 pm

        flax egg! 1 T ground flax, 3 T water

  • Kerry April 24, 2014, 12:36 am

    What can I use as a substitute for eggs?

    • Caitlin April 24, 2014, 2:14 pm

      Maybe try hummus? Not sure if it would work though.

  • Runner Girl Eats April 24, 2014, 6:27 am

    These look perfect for a make ahead meal! I can’t wait to try a batch on Sunday.

  • Stephanie @ Whole Health Dork April 24, 2014, 7:29 am

    These sound delicious! If only I could convince my husband to eat goat cheese! Perhaps we could try it with fresh mozz? It wouldn’t have the same depth of flavor, but sometimes you need to compromise. Thanks for sharing!

  • Nicole N. April 24, 2014, 8:45 am

    This looks fabulous! Since the beans are left while anyway do you think it would work if I omit them? My husband is allergic but this would otherwise be an awesome recipe for us. Thanks!

  • Katie Fox April 24, 2014, 9:34 am

    OH MY GOSH!!!!! All my favorites in one dish! I have to go to the grocery store tonight to get the ingredients I am missing and make these ASAP they look delicious! Thank you for sharing!

  • Alexa April 24, 2014, 10:31 am

    I think my 18 month old son will go crazy for these–can’t wait to make them!

  • Lyndsey H April 24, 2014, 10:51 am

    This recipe sounds so delish! I was looking at the delish herb Goat Cheese from TJ’s this weekend, for only $2.50 and have been searching for a great recipe since!

    I’m a lazy bones and use the 90 second Seeds of Change Quinoa and Brown Rice mixture (http://www.seedsofchangefoods.com/our_foods/product.aspx?c=rth&p=285) , which i bet will still work for this recipe! Excited to whip this up on Sunday as part of prep day!

    And lastly to end my long comment, i’m just so happy that you are still a blogger! Deff one of my favs to read, you and Emily at Daily Garnish. Not snotty and full of awesome tips!

    Cheers to it almost being the weekend!

  • Sarah April 24, 2014, 11:24 am

    Perfect timing! My Aunt and Uncle are visiting tonight for dinner and they are vegetarian and gluten free. These look delicious and with a salad on the side it sounds like a perfect meal. Thanks Caitlin 🙂

  • Marie April 24, 2014, 2:17 pm

    recipe printed 🙂 making these tonight! very excited!!

  • Amelia April 24, 2014, 3:12 pm

    These look so easy and tasty! I’m better with eating healthy when I can make things ahead and have them on hand. This recipe looks perfect for that.

  • Lori April 24, 2014, 3:30 pm

    Need these now! Looks so good! I recently had a bunch of leftover millet and made croquettes with grated summer squash, carrot, onion, parm, egg, and buttermilk. But I shallow fried mine. So good. These look even better though

  • katyrenee April 26, 2014, 4:05 pm

    Yummy! We made these with artichoke hearts, arugula, and garbanzo beans substituted/added. And ate them with a dollop of hummus. They were amazing–too bad our little guy didn’t agree. 🙂

  • Elise April 27, 2014, 2:28 pm

    This seems like such a good “base” recipe that could be adapted with lots of different grain, bean, and flavor combinations!

  • Elyse May 6, 2014, 8:47 am

    These were awesome! A huge hit in our house–thanks for sharing the recipe.

    • Caitlin May 6, 2014, 3:24 pm

      So glad you liked it!

  • Sandra August 18, 2014, 11:04 pm

    I have to tell you, these have become a staple in our house! I always double (sometimes triple!) the recipe, because they freeze SO well and are perfect with a fried egg top on nights I just don’t feel like cooking. My husband even loves them, and he is a quinoa hater! Thanks for the great recipe 🙂

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