Tuna Quinoa Cakes

These protein-rich snacks will enhance any post-workout routine or workday lunch.

Quinoa Cake
 Lindsay Livingston, RD

These quinoa cakes are easy to make and even better to tote to work as leftovers. To make a hearty lunch, add them on top of a large green vegetable salad or stuff in a whole-grain pita filled with lettuce and tomato.

Nutrition (per quinoa cake)

Calories: 149; Total Fat: 3 grams; Saturated Fat: 1 grams; Protein: 11 grams: Carbohydrates: 19 grams; Sugar: 3 grams; Fiber: 2 grams; Cholesterol: 44 milligrams; Sodium: 247 milligrams

Recipe and photo by Lindsay Livingston, R.D., of The Lean Green Bean

Prep time

5 min.

Cook time

20 min.

  • 1/2 cup cooked, mashed sweet potato
  • 2 cans tuna, drained
  • 3/4 cup cooked quinoa
  • 1/4 cup green onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp lemon juice
  • 1 egg
  • 1/4 cup plain yogurt
  • 1 Tbsp mustard
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1/2 cup breadcrumbs

In a small bowl, combine the tuna and sweet potato and mix well.

Add remaining ingredients and stir until well combined.

Using your hands, form into 6 cakes.

Place on a greased baking sheet and bake at 400 degrees for 20 min., flipping once.