Appetizers/ DipsGluten-FreeMain DishRecipes

Ham and Cheese Quinoa Cakes with Ranch Dipping Sauce

Megan1708 views

This recipe is a spin-off of my very favorite meal, Spinach and Feta Quinoa Cakes with Lemon Dill Yogurt Sauce. Unfortunately, my entire family HATES those quinoa cakes. How can something I love SO much be hated by everyone else in my family?! It’s sad. However, I made a few swaps to make a more savory, homestyle version of the same quinoa cakes, and the kids LOVED them. It’s a keeper! Enjoy!

Ham and Cheese Quinoa Cakes with Ranch Dipping Sauce

Savory homestyle quinoa fritters
Course Appetizer, dinner, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Author Megan


  • 3 Cups Quinoa cooked
  • 4 large Eggs
  • 4 Cups Fresh Spinach chopped and stems removed
  • 1 Cup Ham chopped
  • 1/2 Cup Real Bacon Pieces
  • 1 Cup Cheddar Cheese crumbled
  • 1/2 Cup Red Onions chopped
  • 2 teaspoon Dry Dill
  • 2 clove Garlic minced
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon pepper

Ranch Dipping Sauce

  • 2 Cup Greek Yogurt
  • 1/4 Cup Green Onions chopped
  • 3 Tablespoons Dry Ranch Dressing Mix


  • Prepare the yogurt dipping sauce and chill it in the fridge.
  • In a stove-top skillet, add the spinach and cover with a lid. Wilt the leaves at medium heat for 6 to 8 minutes. Add the minced garlic and cook for just 60 seconds to release the flavor.
  • Mix all quinoa cake ingredients together in a large mixing bowl. Use a fork to beat the eggs and incorporate well into the quinoa mixture. Preheat a non-stick electric skillet to 350 degrees or a stove-top skillet heated to medium-high.
  • Use your hands to form a ball out of the quinoa just smaller than the size of a tennis ball. Place it on the heated skillet and press it into a patty. Use a spatula to round out the sides of the cake.
  • Cook for about 7 minutes on the first side of the cake. Use a spatula to flip the cake over and cook for another 5 minutes.
  • When the cakes are finished, serve them immediately and top with a dollop of dipping sauce


The cakes should be golden brown when you first flip them over. They are ready to eat when they are the texture of a burger and don’t easily crumble.

Here is the griddle I use:

(Affiliate Link)

Presto Electric Griddle

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