Crispy Quinoa Cakes with Pineapple Avocado Salsa

Quinoa is a plant-based complete protein, which means it supplies all the essential amino acids your body needs from food. It’s also a good source of fiber, which makes it a satisfying base for these savory patties, which can be served atop your favorite greens.

Serves: 4Prep: 30 minutesCook: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 2 tablespoons flaxseed meal
  • 6 tablespoons water
  • 2 cups cooked quinoa
  • 1⁄4 cup gluten-free flour blend
  • 6 tablespoons cilantro, chopped and divided
  • 1 jalapeño, seeded and finely diced
  • 2 teaspoons minced garlic
  • 1 1⁄8 teaspoon salt, divided
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon ground cumin
  • Avocado oil for cooking
  • 1 cup pineapple, diced
  • 2 ripe avocados, diced
  • 1 lime, zested and juiced
  • 8 cups Simple Truth Organic™ Baby Spring Mix


  • In large bowl, combine flaxseed meal and water. Let stand 5 minutes, until thickened.
  • Stir in quinoa, flour, 2 tablespoons cilantro, jalapeño, garlic, 1 teaspoon salt, pepper and cumin.
  • Form mixture into 4 evenly-sized patties; refrigerate while you prepare salsa.
  • In clean bowl, stir together pineapple, avocado, lime zest and juice, remaining 4 tablespoons cilantro and ⅛ teaspoon salt.
  • Cover bottom of large non-stick skillet with oil; heat over medium heat. Cook patties, being careful to not overcrowd the pan, 3-4 minutes on each side or until golden brown.
  • Serve over spring greens. Top with pineapple salsa.
  • Refrigerate leftovers.