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Oriental quinoa and carrot cakes with herbs

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150 g g Quinoa Quinoa
450 ml ml Vegetables broth Vegetables broth
200 g g Carrots Carrot
1 Onions Onion
1 cloves clove Garlic Garlic
1 bunch bunch Parsley Parsley
Salt Salt
1 Eggs Egg
2 tbsp tbsp Breadcrumbs Breadcrumbs
1 tsp tsp Cinnamon Cinnamon

Oriental quinoa and carrot cakes with herbs

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60 min


  1. Wash Quinoa and drain.
  2. Boil quinoa adding half a teaspoon ofRas-el-Hanout (spice mix) over a medium heat for 15 minutes.
  3. Remove from the heat and allow to soak for 10 minutes. Let cool down.
  4. Peel carrots and finely grate. Peel onion and garlic and finely dice.
  5. Fry carrots in 1 tbsp of hot oil for 3-4 minutes. Remove and allow to cool.
  6. Wash the herbs, shake them dry and finely chop them.
  7. Stir together and season
  8. Mix quinoa, carrots, tahin (roasted ground hulled sesame seeds), egg and breadcrumbs as
  9. Season with salt, pepper, cinnamon and other Ras-el-Hanout (spice mix) and form approx 8 cakes.
  10. Roast for about 5 minutes from each side, at low to medium heat. Serve with herbs. A mixed leaf salad tastes of this.


Fat28 g Carbonhydrates35 g Protein18 g kCal489 Kilojoule2047