Acorn Squash Quinoa Cakes in Lettuce ‘Cups’ with Garlic Aioli

What to do when you realise the gluten free soft corn tortillas are sold out on Taco Tuesday? Go with that little lighter and more budget-friendly option instead, and buy yourself some lettuce cups. I know, it’s not the same thing, but it’ll still be a killer when served with my acorn squash and quinoa cakes and vegan garlic lemon aioli. Because you know they say ‘never eat ingredients you can’t pronounce except quinoa. You should eat quinoa.

QUINOA is the miracle grain. It contains twice as much protein as rice or barley, and is a very good source of calcium, magnesium and manganese. Quinoa also possesses good levels of several B vitamins, vitamin E and dietary fiber. It is among the least allergenic of all the grains, which makes it a fantastic wheat-free choice. Furthermore quinoa has an excellent amino acid profile and it contains all nine essential amino acids. Therefore quinoa makes an excellent complete-protein source.

So yes, you should definitely eat quinoa.


Here’s the recipe, hope you’ll love it! 🙂

Squash and Quinoa Cakes
(makes approx. 8-10 cakes)

One half of an acorn squash, roasted
1 cup cooked quinoa
1 yellow onion
2 cloves of garlic
1 tbsp extra virgin olive oil
juice of half a lemon
2-3 tbsp brown rice flour
1 tsp turmeric
salt & pepper to taste

  1. Start by preheating the oven to 200°C and line a baking sheet with foil. Place the halved acorn squash onto the tray cut side down and roast in the oven for about 30 minutes or until soft.
  2. While the squash is cooking, rinse and cook the quinoa.
  3. Place the roasted squash, onion, garlic cloves, spices, olive oil and lemon juice into a food processor and blend until an even batter comes out.
  4. In a large bowl mix together the squash-mixture, quinoa and rice flour and stir well to combine.
  5. Form the dough into 8-10 even-sized balls and flatten to 2-3 cm thick cakes. Bake in the oven for about 20-25 minutes or until golden.

Vegan Garlic Lemon Aioli

1 cup vegan cream cheese or vegenaise
4-5 cloves of garlic
juice of half a lemon
salt & pepper to taste

Mince the garlic cloves and mix with all the other ingredients. Stir well to combine and serve.


Serve the cakes with lettuce ‘cups’, lots of fresh veggies, guacamole and garlic aioli, enjoy!

Thank you for reading, have a beautiful day! 🙂

x Ella



3 thoughts on “Acorn Squash Quinoa Cakes in Lettuce ‘Cups’ with Garlic Aioli

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