Southwest Quinoa Cakes with Cilantro Sour Cream &



  • 1 Bag (10 oz.) Path of Life Southwest Mango Quinoa Blend, cooked according to package instructions and cooled to room temperature
  • 1 large Egg, lightly beaten
  • ¾ cup Shredded Pepper-Jack Cheese
  • 3 tbsp. All Purpose Flour
  • 2 tsp. Olive or Coconut Oil, divided
  • 1 cup Sour Cream
  • 1 cup lightly packed Cilantro Leaves
  • Optional: Chopped Mango and/or Cilantro



Chef’s Tip: Make this recipe vegan by swapping out dairy for your favorite vegan egg, sour cream and cheese substitutes. Pepper-jack is tasty here – but cheddar and smoked mozzarella are also great choices. For a gluten-free version swap oat flour for All-purpose flour.

  1. Combine the first four ingredients in a bowl.
  2. Heat 1 teaspoon of oil in a large nonstick skillet over medium high heat. Spoon ¼ cup per cake onto heated skillet and press lightly to form a 3” patty.. Cook 1 minute per side or until golden brown. Remove from pan and keep warm. Add additional teaspoon of oil as needed.
  3. Combine the sour cream and cilantro in a food processor or blender; process until smooth. Serve cakes topped with cilantro sour cream. Garnish with chopped mango and additional cilantro, if desired.

Serving Size: 2