Kale, Cranberry and Pecan Quinoa Cakes with Honey Dijon Dressing

I love cooking with my mom.

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We are, like, kiiiinnddddd of the same person. On so many levels. There she is on the right, so pretty!!  That’s Dee, one of our very closest family friends on the left (Hi, Dee!!)


Most importantly, we love the same food (priorities, right?). We eat healthfully, but are definitely prone to indulging every once in a while. Totes on the same page.

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Like the other night, still in our post-Basin Harbor food coma, we both wanted a light but filling dinner. I decided I’d whip up some quinoa cakes with some nice autumnal flavors and serve them on a bed of greens and add some killer dijon dressing (and the dressing was killer, really).

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These were FAB. The kale is super healthy and full of nutrients, and the quinoa is high in protein and left us nice and satiated. The flavors of the goat cheese, cranberries, and pecans hinted that fall is coming, which is always always a good thing.

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PS- Does everyone know that Dunkin Donuts is now serving Pumpkin Coffee again?!?!?Ok good, just making sure.

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This had minimal active time and came together so easily. The dressing on top was a prefect compliment to the mustard in the cakes. This may not be a man dish, but it’s a delicious dish, and I’m so lucky that my mom lets me make dinner for her every once in a while so we could try it out! These quinoa cakes will definitely be appearing in my (and my mom’s) kitchen again soon.

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Prep time: 15 minutes | Cook/Active time: 15 minutes | Total time (including chilling) : 1 hour

Serves 2-3


  • 1 cup vegetable broth
  • ½ cup quinoa
  • 4 tablespoons olive oil, divided
  • 2 cups shredded kale
  • ¼ cups scallions, diced
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries, chopped
  • ½ cup crumbled goat cheese
  • ½ cup bread crumbs
  • 1/3 cup egg whites (or 2 whole eggs)
  • 1 tablespoon whole grain mustard
  • ½ tsp garlic powder
  • Salt and pepper to taste


  • 4 tbsp honey
  • 3 tbsp Dijon mustard
  • 2 tbsp rice wine vinegar

To serve

  • Spinach and kale

Place quinoa and vegetable broth in a small saucepan and bring to a boil. Once boiling, cover and reduce to a simmer and heat until the quinoa has absorbed all the liquid.

In the meantime, heat 2 tablespoons of the olive oil in a saucepan over medium heat. Add the scallions and kale and cook until kale has cooked down, stirring constantly.

In a large bowl, combine quinoa, kale and scallion mixture and the rest of the ingredients. Form the quinoa in to patties about 4 inches in diameter (I ended up with 5). Place in refrigerator to chill and set until ready to serve, about 30 minutes.

When ready to cook, heat remaining two  tablespoons olive oil in a large skillet over medium high heat. Place the cakes in the skillet and cook for 5-7 minutes, until side is golden brown. Reduce the heat to medium low, flip the cakes and press down slightly to flatten. Cook an additional 5-7 minutes until golden brown then remove from heat.

For the dressing, simply whisk ingredients together in a bowl.

To serve, place cakes over spinach and kale and drizzle with dressing. Enjoy!


11 thoughts on “Kale, Cranberry and Pecan Quinoa Cakes with Honey Dijon Dressing

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