Articles & Recipes

Mini Quinoa Croquettes (vegan, gluten-free)

January 2, 2019

These tasty little cakes are crispy on the outside and soft in the middle. You can make them up to 3 days in advance and then simply reheat them in the oven when guests arrive.

Ingredients Makes about 10 croquettes

1 cup quinoa, rinsed and drained 250 mL
1 tsp fine sea salt, divided 5 mL
1 cup chopped peeled sweet potato 250 mL
6 tbsp ground flax seeds (see Tips) 90 mL
1 tbsp tahini 15 mL
2 tsp chopped fresh thyme leaves 10 mL
1 tsp freshly grated lemon zest 5 mL
1 tbsp freshly squeezed lemon juice 15 mL


  • Preheat oven to 350°F (180°C)
  • Baking sheet, lined with parchment paper
  1. In a large saucepan, combine quinoa, 21⁄2 cups (625 mL) water and 1⁄4 tsp (1 mL) salt; bring to a boil. Reduce heat and simmer for 12 to 15 minutes or until quinoa is tender and almost all the liquid has been absorbed. Cover and set aside for 10 minutes so quinoa can absorb any remaining liquid and swell.
  2. In a small saucepan, combine 2 cups (500 mL) water, sweet potato and 1⁄4 tsp (1 mL) salt; bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until sweet potato is tender. Drain and transfer potato to a bowl.
  3. In a large bowl, toss together cooked quinoa and sweet potato, ground flax seeds, tahini, thyme, lemon zest, lemon juice and remaining 1⁄2 tsp (2 mL) salt, until well combined. Set aside for 5 to 6 minutes so flax seeds can absorb some of the liquid and swell.
  4. Using a 1⁄4-cup (60 mL) measuring cup, drop about 10 portions of mixture onto prepared baking sheet. Using the palm of your hand, press down firmly on each cake until it holds together. Use your hands to shape, if desired.
  5. Bake in preheated oven for 8 to 10 minutes, until lightly browned and crisp. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days (see Tips).
In this recipe, the quinoa is cooked in more water than usual. This helps to hold the croquettes together. Typically quinoa is cooked in a covered pot. For normal use, I bring 2 parts water and 1 part quinoa to a rapid boil, uncovered, reduce the heat and simmer until almost all the liquid has evaporated. Then I remove the pot from the heat, cover and set aside for 10 to 15 minutes. This technique consistently produces beautiful results. You can purchase flax seeds that are already ground (often described as “milled”), or you can grind them yourself. To grind the flax seeds for this recipe, place 1⁄2 cup (125 mL) whole seeds in a blender. Blend at high speed until finely ground. Refrigerate extra for another use. To reheat refrigerated croquettes, place on a baking sheet lined with parchment paper and bake in a preheated 350°F (180°C) oven for 8 to 10 minutes.


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