Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS


This is a perfect dish to use up left over quinoa and any roast veggies that might be kicking around. I combined my Quinoa Cakes with an array of fresh veggies, making my bowl more of a salad, but it would be delish along side some roasted cauliflower, yams, or beets too. The pièce de résistance of this meal happens to come in the way of the sauce (whose creation I entirely owe to by other half). A very easy sauce to whip together, it is flavoured with the fresh green flavour of parsley, cilantro, and green onions. The addition of tahini helps make it creamy, yet light and refreshing, while it cuts through the spice of the onion. Hopefully you’ll be like us, slathering a thick layer on just about everything from Buddha Bowls to sandwiches or just cold leftover roasted veggies. 


DIETARY CONSIDERATION:  Vegetarian, Sugar Free, Dairy Free, Gluten Free


Herbed Tahini Sauce

  • 1 Bunch Cilantro

  • 1 Bunch Parsley

  • 4 Green Onions

  • 4 Cloves Garlic

  • A Thumb-sized Piece of Ginger, peeled

  • 1/2 Cup Olive or Avocado Oil

  • 2 Tbsp Lemon Juice

  • 1/2 Cup Tahini

  • 4 Tbsp. Tamari

  • 2 tsp. Honey or Maple Syrup

  • 1/4 tsp Ground Black Pepper


Quinoa Baby Cakes 

  • 2 Cups Cooked Quinoa (about 1 Cup Raw)

  • 2 Tbsp. Chopped Parsley

  • 2 Cloves Garlic, grated

  • 1 Cup Cubed and Cooked Squash or Yam (roasted or steamed)

  • 1/2 tsp. Sea Salt

  • A large Pinch Pepper

  • A little oil to pan fry with


Herbed Tahini Sauce Procedure: In a blender of food processor, combine the cilantro, parsley, onions, garlic, ginger, oil, and lemon juice. Puree until smooth. Add the tahini, pepper,  and tamari along and puree until combined. Taste for sweetness and add honey as needed.

Quinoa Baby Cakes Procedure: Begin by cooking the quinoa and squash, if not using left overs.
Combine the quinoa with squash in a bowl along with the garlic, parsley, salt and pepper.
Gently mash mixture together with you hands, just until it comes together.
Scoop approximately 2 Tbsp of mixture and shape into a little patty.
Heat a frying pan until medium and add a splash of oil. Pan fry patties until they are crisp, but not too dark. Flip and fry on the other side until browned (about 2 minutes).
Serve in a bowl along with the fresh veggies, beans, and Tahini Sauce.

To Serve: Herbed Tahini Sauce. Greens such as Lettuce, Spinach, Baby Kale or Bok Choy. Beans like Garbanzo or butter beans.
Avocado, Beets, Radishes, Grated Carrots, Cucumber, and Sprouts

Stacey Christie