Cheese & Jalapeno Quinoa Cakes with Roasted Garlic & Lemon Aioli Recipe


  • 2 cups, cooked White Quinoa
  • 3/4 cup grated Fontina or favorite cheese
  • 3 tablespoons flour
  • 1 tablespoon seeded and finely chopped jalapeno
  • 2 green onions, thinly sliced (green tops only)
  • 1 egg, lightly beaten
  • 1/2 teaspoon freshly ground pepper
  • salt to taste
  • 2 tablespoons extra virgin olive oil
  • Aioli
  • 1/2 cup mayonnaise
  • 1 head roasted garlic
  • 1 zest and juice of medium lemon
  • 1/8 teaspoon cayenne pepper


  • Cook quinoa according to package directions.
  • Place all quinoa cake ingredients except oil in a mixing bowl. Stir until well blended. Season to taste with salt.
  • Meanwhile, heat oil in a large skillet over medium  heat. Form quinoa mixture into small patties (about 1/4 cup for each). Place patties a few at a time in heated skillet. Cook approximately 5 minutes per side or until golden brown. Keep quinoa cakes warm while frying remaining cakes. Serve with aioli. Can be made into smaller one bite size for a great appetizer idea.
Aioli: Combine mayonnaise, roasted garlic, zest and juice of lemon and cayenne pepper in food processor bowl. Blend until smooth. Season to taste with salt and pepper. Serve with warm quinoa cakes. *Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.