Home > Recipes > Ingredients > Beans > Vegan Quinoa Crab Cakes
January 28, 2020

by Alyssa Rimmer

Vegan Quinoa Crab Cakes

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These quinoa crab cakes might look traditional, but are actually 100% vegan! Made with hearts of palm, chickpeas, and artichokes, they're GF and delicious!

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Of course, by the title of this post, you know what the recipe is going to be, but now that you've seen the pictures, I'd like to ask:

Just by looking at them, would you believe that these quinoa crab cakes contained no crab at all?!

My guess would be no and that's one of the things I love most about this job! I absolutely LOVE creating new and delicious plant-based versions of classic recipes for this reason alone: it encourages you to try new things that are centered around plants.

These vegan crab cakes are soft and tender on the inside with the perfect crisp on the outside. They've got a slight brininess to them, but also that classic spice blend and seasonings. And if you scroll down to the last photo, you'll see what the inside looks like too!

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Three Main Vegan Crab Cake Ingredients

Traditional crab cakes obviously contain crab meat which has a kind of seafood/briny flavor. But that's not the only thing we need to replicate with a vegan version. We also have to consider the texture!

Personally, I think we've totally nailed it with this recipe. We've got the brine, but we also have that kind of flakey, soft, tender texture. And it comes down to three simple ingredients:

  • Chickpeas
  • Artichoke Hearts
  • Hearts of Palm

Blending those together we check all the boxes. The artichokes and hearts of palm bring that brine flavor, while also add that kind of “shredded” texture that you can get from lump crab meat. The chickpeas I find just add a bit more oomph and bite, while also helping the rest of the ingredients hold together.

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Equipment Needed for Crab Cakes

Making crab cakes at home is really simple. Even the vegan version! All you need are two simple tools:

  • Food processor: this is where we'll make our “dough”. I have this 11-cup food processor from Cuisinart and absolutely love it! We blend the ingredients up in the food processor to form that crab-like texture and we only have to use that one bowl. Which means… easy cleanup!
  • Sautee pan: some crab cakes are deep-fried, but we're going to pan fry ours. So all you need is a skillet (any kind) so you can heat your oil and cook them up.

What's great about this recipe is how easy it is on your kitchen. You don't even have to really chop anything (aside from halving an onion). So you'll be able to have everything cleaned up in no time!

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How to make Quinoa Crab Cakes

Remember when I said these were minimal cleanup? Well, they're also a cinch to make! Even though there are like 6 steps involved, you're basically just adding things to the food processor, forming cakes and then cooking them.

STEP ONE

The first thing we'll do is add our onion and garlic into the food processor. You'll blitz those up until they're finely chopped/minced.

STEP TWO

Next into the food processor are our chickpeas, artichokes, and hearts of palm. We're using one can of each and just make sure to drain them before adding them in. We don't want that extra liquid! Blitz those up until they've formed a kind of lumpy/shredded texture.

STEP THREE

Next into the food processor are our seasonings. We're keeping things pretty basic and adding vegan yogurt (or mayo), lemon juice, mustard, hot sauce, dried dill, and Old Bay. Again, blitz it up until the seasonings are combined into the dough.

STEP FOUR

The final things into the food processor are our dry ingredients: cooked quinoa and quinoa flakes. The cooked quinoa is there to add some texture and absorb some of the liquid, while the quinoa flakes are there to hold everything together and help keep them from falling apart. Stir those into the dough and you're ready to assemble.

STEP FIVE

Once you've got your dough, you're going to form them into cakes. I take about 3 – 4 tablespoons of dough into my hands and then just shape them into little cakes.

STEP SIX

The final step before serving is to cook them! As I said, we're pan-frying, so you'll want to heat up some oil and then once it's hot you'll just cook them until they're golden brown and crispy on each side, about 2 – 3 minutes. See how easy?!

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Are Crab Cakes Healthy?

I personally think that crab cakes can be very healthy, especially if they're made the right way! It's less healthy if you deep fry them, but the base ingredients in both traditional crab cakes and our vegan crab cakes are simple and straightforward.

They're high in protein, they've got fiber, they've got healthy fats and they can definitely be filling and satisfying!

I wouldn't serve them alone as a meal though, so I usually serve them with a simple side salad like the shaved brussels sprout salad that I shared last week.

What To Sauce Goes with Crab Cakes

First and foremost, I believe that crab cakes need a sauce. I love making my own sriracha mayo and using that as a garnish. I just mix a little (vegan) mayo with some sriracha and call it a day. You could also do:

Or basically, anything that's creamy and tangy at the same time!

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How to Store Quinoa Crab Cakes

Similar to our veggie burgers, you can store your crab cakes in the fridge or freezer. I'd personally recommend cooking them beforehand, but you can also store them uncooked and cook them whenever you're ready. They'll last about 4 – 5 days in the fridge and 3 – 6 months in the freezer.

Are Crab Cakes Good for Meal Prep?

Yes and yes! You can absolutely meal prep these quinoa crab cakes. Just make the batch ahead of time and store them in either of the two options above.

To reheat crab cakes, make sure they're completely thawed and then either:

  • Pop them into the microwave and warm until heated through
  • Reheat them in the pan until they're warm in the middle
  • Bake them in the oven at 300ºF until they're warm in the center

I hope that you do end up making these as a healthy meal prep idea! They'd be awesome for dinner, awesome for lunch the next day and could even be enjoyed for breakfast (crabless eggs benedict anyone?!). Make sure to share a photo with me on Instagram if you do end up making them ❤️

 

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Other Healthy Vegan Recipes to try:

Vegan Quinoa Crab Cakes

These healthy quinoa crab cakes might look traditional, but are actually 100% vegan! They're also gluten-free, healthy and super delicious!
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 cakes
Calories 154kcal
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Facebook logoTwitter logoPinterest logoVegan Quinoa Crab Cakes
4 from 1 vote

Ingredients

  • ½ an onion
  • 2 garlic cloves
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (15 oz) can artichoke hearts, drained
  • 1 (15 oz) hearts of palm, drained
  • 3 tablespoons coconut yogurt (or vegan yogurt or mayo of choice)
  • 2 teaspoons lemon juice
  • 1 teaspoon mustard (any variety)
  • 1 teaspoon hot sauce (your choice)
  • 1 tablespoon old bay seasoning
  • 2 teaspoons dried dill (or 1 tablespoon fresh)
  • 1 cup cooked quinoa
  • 1 cup quinoa flakes
  • Generous pinch of salt and pepper
  • Oil for cooking
  • Sriracha mayo for serving
  • Fresh herbs for serving

Instructions

  • Add the onion and garlic into the bowl of a food processor. Pulse to finely chopped.
  • Remove the lid and add the chickpeas, artichoke hearts and hearts of palm. Process again until somewhat combined. You want there to still be a texture to "dough".
  • Remove the lid once more and add the seasonings: yogurt, lemon, mustard, hot sauce, old bay, and dill. Pulse again until combined.
  • Remove the lid once more time and add the quinoa and quinoa flakes. Depending on the size of your food processor, pulse to combine, or if your food processor is too large, stir in the quinoa and quinoa flakes into the dough.
  • Scoop about 1/4 cup of dough into your hands and shape into a cake. Repeat with the remaining dough.
  • Heat the oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add a few cakes into the skillet (as many as you can fit while giving them each space). Cook 2 - 3 minutes per side until the cakes are golden brown and crispy.
  • Removed the cakes from the pan and place them on a paper towel-lined cooling rack. Repeat the cooking process until you've cooked all the cakes.
  • When ready to serve, put two cakes on each plate. Top with a dollop of sriracha mayo and sprinkle with fresh herbs. Serve warm and enjoy!

Nutrition

Serving: 1cake | Calories: 154kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 257mg | Potassium: 757mg | Fiber: 4g | Sugar: 7g | Vitamin A: 407IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 2mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!

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105 comments
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  1. I’d like to try this but I don’t have quinoa flakes. What would be a good substitute? Bread crumbs, cracker crumbs, oatmeal, bran flakes, crushed shredded wheat?

  2. A couple more comments. I agree with Cat – I love the term recipe development, and that is what you teach by your sharing your recipes and sharing other’s recipes. I gave up my 1/2 & 1/2 in coffee and replaced it with homemade quinoa milk, the recipe I got from one of your links!!! So much better and healthier!!! What a gift to be able to “play” more with our food and not worry about results!! We can always blame it on the taste of quinoa for any non-repeatable recipes!! You and all your friends at other blogs work out all the “kinks” from the recipes so we look so good when we follow your results. Thank you for your hard work and excellent example.

  3. As a retired priest,served all over Canada, retired early due to MCS and some food allergies. Some of your excellent recipes have become part of my rotational diet of four days. Keep up your wonderful work. I have commended your Site to my neighbors and my family.
    Sincerely,
    Fr. Byron

  4. Alyssa,
    Please ignore, dismiss, and delete any and all posts with comments that are not pertinent to your cooking. This is YOUR blog, your website, and your presentation. If you want to direct us to another website that is a decision by you that is not negotiable, non-debatable, and, perfectly reasonable. If someone is unhappy with any aspect of your blog, it is THEIR problem to work out – not yours!! I personally thoroughly enjoy your recipes – my husband is learning to love quinoa – lol! If I have to do some scouting on other sites, well then on to the surprise! You have only directed us to other wonderful websites so thank you. My husband and I spent last Oct. in Ecuador and Peru and we had quinoa for breakfast, lunch and dinner for 21 days!! We came home healthier, happy, and totally pain free. We spent most of the time in altitudes of 13 – 14,000 with very little difficulty. We loved the food – except maybe the breakfast because it was always the same think every day, but it was a joy to be fed! Your site is the first I found since coming back and I love your recipes. I use your recipes all the time, even for guests. Your Tropical Quinoa Lettuce Wraps were a big hit, as were your salmon burgers and turkey burgers. I direct everyone to your site. We all love it. Quinoa and Kale are our staples here, thanks to your creativeness and love of food.
    Thank you for all your time and effort and experience! Please don’t let others disrupt your harmony and enthusiasm.
    I just received my english muffin rings and am trying your updated english muffin recipe! 4 is a perfect number for our weekend.

  5. Hi Alyssa,
    I’m really upset to hear about people upsetting you! I love your site, you introduced me to Quinoa, which I will be eternally grateful for and you are just the sweetest, nicest blogger I have found. I love reading your stories and recipes and actually get excited to see what you have posted. It is beyond ridiculous people were moaning and being nasty, so what if you have to click one, two, five extra times it’s hardly an issue and what a bonus when you end up with a delicious recipe! They really are not worth your thoughts so please ignore them and listen to all your followers that appreciate you!
    I now follow Rachel’s blog, thanks to your guest post, but I don’t love her as much as you 🙂

  6. I usually never comment but the thought of someone being mean to you bothers me. If they don’t like it then LEAVE.
    I may not like everything you make but many I will try. And I found you by a guest post from another link.
    Ignore the evil people and keep up the good work !

  7. Yeah, don’t let the turkeys get you down! I love your blog, and I love finding other blogs through the links, it’s fun. You keep on doing what you are doing and ignore them.
    Seriously, how hard is it to click a few buttons?
    First world problems!

  8. Don’t let the negative comments bring you down. The positive feedback you are receiving outway the negative by far. Your generosity in sharing your passion is very much appreciated.

  9. I personally love when bloggers share their recipes on other blogs – it’s how I’ve found a bunch of great blogs that I now follow faithfully! I’ve tried a ton of your quinoa recipes (I’m not gluten-free, just LOVE quinoa!) and so far everything’s been spot on! Thanks so much for your hard work developing recipes to share with us 🙂

    • I’m so glad to hear that you enjoy guest posts. That was the whole idea behind sharing these types of posts, and I’m glad to know that readers actually want to check them out 🙂 Thanks for the positivity; getting comments like this totally makes my day!

  10. Awesome! A recipe I’ve loved, but haven’t been able to eat. Cannot wait to try it out. And, yes, the ability to see other blogs and get even more recipes is the plus, so don’t worry, I’m a fan that plans to read on! 🙂

    • Would love to hear what you think, Pamela! And thank you for being a loyal reader; I so appreciate you!! 🙂 xo

  11. I don’t know the key to success, but the key to failure is trying to please everybody. (Bill Cosby)
    You are doing a great job Alyssa, you are giving too much of your time and yourself preparing such beautiful website. Enjoy it as we do 🙂

  12. Dearest Alyssa
    Don’t change a thing – except to try to ignore negative people. I love what you’re doing – you have added so many recipes to my wheat intolerant diet. I have shared your blog with many friends here in Sydney, Australia. Keep this good thing going xxxx.
    Sharon

    • Love to you Sharon! Thank you 🙂 I appreciate the love and support and would never be here without readers like you. You are amazing !! xo

  13. I am so sorry that you received some mean post, but let it be known I love your recipes, your blogs and I will follow you where ever you take me through however many clicks it takes me to get there, just please keep on posting.

  14. some people just live to complain and are happiest when they can ruin someone else’s day. keep up the good work don’t let it bother you! i enjoy your site.

  15. The crab cakes look wonderful… and are making my mouth water for them. Thanks for this gluten free recipe for crab cakes! It’s a shame that some folks found issue with that previous post. I think it’s wonderful to have a blogger community – not only to introduce your blog to other people, but the blog you are posting to, also. I’ve gained so much helpful information by learning from one person who says, “You know what? Check out this other blog and you might find some other ideas that will help you, too.” I’ve also learned about recipe development by following links posted to recipes that have inspired new recipes – then if I can’t find what I’m looking for, I have tools to create what I need in the future. Annnnd… this is YOUR blog. There was nothing offensive in what you shared. Continue to keep your blog YOUR blog.

    • Cat, you’re SO right!! I appreciate the support and definitely hear where you’re coming from. And I’m in the exact same boat as you – I’ve found some many other wonderful sites through guest posts and other bloggers. Just need to let it roll off my shoulders 🙂 xo!

  16. Canada calling – I am very new @ the computer-senior/senior-person also just starting to use your recipes I love them . You are the greatest lolcatherine hollister

  17. Whoa, if people don’t have 2 seconds (I counted and that’s literally how long it took me to get to your delicious guest post at Rachel Cooks), then they have bigger problems. Haha! Let it roll right off your back, Alyssa. You’re doing great work and have a league of supporters behind you 100%…including me. 🙂

    • Don’t I know it! Thanks for the support, my friend 🙂 I totally appreciate it! It’s hard to push past the negativity, but I know letting it roll off my back is the best thing!

  18. I have no problem at all with a few clicks! My goodness, how lazy have we gotten that we need instant gratification and can’t use our little fingers to clink a few keys?! I also love seeing new blogs and end up following many of them as well. I’m so sorry you had to read negative comments but please know there are many out here who truly appreciate all the work you do to make our lives easier. I love your blog and it has been so helpful to me in navigating my food sensitivities. So–THANK YOU!

  19. I have found that anytime there is a place for comments on a blog, Facebook, Etsy, etc., the “mean people” come crawling out of the woodwork. They are, apparently, so depressed and miserable they delight in making others feel the same way. I’ve been in your position. I had two blogs and two Etsy sites and I had my share of ugly replies. It does hurt…but the cure for that is to understand what is behind them, shake your head in wonder and move on.

    As for having to click to another site, that is not only no problem but I appreciate the chance to check out someone else’s blog.

    Keep up the great work.

    • Ronalyn, I so appreciate the feedback and encouragement. It’s comments like yours that make me realize I should never let the negativity bring me down 🙂 You are amazing and I am so thankful to have supporters like you in the audience! xo

  20. I don’t mind having to go to other sites for a recipe if it sounds like one I would enjoy. I collect recipes like some people collect other things. I enjoy your blog & the effort you put into it. I follow several gluten free healthy living blogs & appreciate all the free recipes. I would have to buy many more cookbooks than I already have to get as many wonderful recipes & I am running out of room to store them.
    Love your blog. Keep up the good work.

    • Thanks, Elizabeth! I totally agree on all fronts – with all the blogs and recipes I find online, I would never be able to fit them in my house, let alone my tiny NYC apartment 😉 I appreciate your support and feel lucky to have you as a reader! xo

  21. Are you kidding me??? Ignore those party poopers who are too lazy or neurotic to click a couple of extra links. I love guest blogging and have found some really great sites that way. We love you and all you do to make our eating healthier and more fun!

    • You’re the best 🙂 That’s totally how I felt when I first read them, but when I was sharing today’s post I wanted to face it head on and not have those haters come back and damper another post. All the positivity (with comments like yours!!) has really helped! xo

  22. Sorry you heard from mean spirited people……some people just have no class……keep on keeping on……May God bless you….

  23. I don’t understand either why someone would complain about a little matter of clicking on a link when they will get a wonderful recipe at the end, and a new site to explore!! I ditto the above!

  24. I love when the link takes you to other sites. I have discovered wonderful blogs that way! People who complain really need more to think about in their day.

  25. I have to agree with everyone else so far. You must have posted on a day when all the unhappy, negative people were online!! I enjoy spending a day going from one link to another discovering all sorts of new and interesting thing!!!

  26. Keep doing what you are doing. Unfortunately, the people who have complained about having to click one or two times to get a recipe have a much larger problem in their life. You just happened to be the recipient of their wrath, due to their hurting, that particular day. I feel for those persons who don’t have a way to deal with life issues and just keep reminding myself that “Hurting people hurt people”.
    I am so thankful that I found your blog. Thank you for all you do.

    • Hi Lynne, thank you for the comment! You’re so right that “Hurting people hurt people” – it’s always just surprising when you get it, and it definitely doesn’t feel good. You’re thankful for me? Well my dear, I am so thankful to have you as a reader! I feel so lucky to have this type of support and it gets me so excited to create even more yummy recipes for you! 🙂 xo

  27. I really love getting all of your wonderful recipes. Thanks so much for all you do for this community. So sorry you received hurtful comments, you certainly did nothing to merit them.

    • Thank you, Sue! And of course it’s my pleasure – it’s the whole point I do what I do! I’m thrilled to have you here and love that you enjoy these recipes! xo

  28. It’s easy to be nasty hiding behind the anonymity of the internet. If one extra click is too much to handle to get to the recipe, then good riddance to them. This is my first time to your blog, and I would have missed out on this recipe if you hadn’t shared it here. I’m going to start following your blog now.

    • First, welcome! And you’re right, Christy. Those aren’t the type of people that we want to be here, so good riddance! It’s readers like you who 😉

  29. The crab cakes look delish — and it was super easy to get the recipe 🙂 Definitely keep sharing guest posts, and great job doing so many! It’s such a great way to grow your audience.

  30. I don’t know why people have to be so negative. What you do is a great benefit to all of us older people trying to get out of our old ways and eat healthier. I, for one, don’t mind going to another website to get new ideas. The more the merrier. Keep up the good work!!

    • Thanks for the feedback, Mabel! And I’m thrilled to hear that you’re finding recipes to help you eat healthier 🙂

  31. I don’t know…that half a second it takes to click an extra link could be spent doing something else, like taking half a drink of my coffee or typing one extra word on my report.

    Keep doing what you’re doing, girl!

  32. I rather enjoy being directed to another site so I can enlarge my blog following. The benefits of blog hopping, in my humble opinion, far out weight the cons of a “few clicks” to get to your recipe on a guest blog. Thank you for blogging and sharing ALL you do with us. I am so glad that you go through all the test recipes. I just don’t WANT to take the time to do it myself even if I could.
    Forward…. don’t look back! 🙂

    • I couldn’t agree more, Lois. I love reading other blogs to find new recipes and new people to follow 🙂 Appreciate your support and thank you for reading! xo

  33. I find the best information from shared sites, sometimes I leave the country and find myself in Spain or France, it’s what the internet is all about worldwide info. I say continue sharing! Ignore the rotten comments and in the mean time try not to wear your heart on your sleeve… I know it’s hard to do. I would be very heartbroken if the sharing stopped. Some other bloggers have a “My favorite blogs I visit” on the side column and it’s another way to share… Thanks for all you do!

    Have a blessed day!

    • I’m glad that you mentioned the favorite link lists that other bloggers often share; I love those too! Thanks for reading and I appreciate you being here 🙂 xo!

  34. I am very glad when you add other people to your site are have us go to another place I find it make my gluten life a lot easyer and safe me tons of time so of your recipe I can use do to so many food interance that I have but putting me to other place help me fill out where thing are missing kept up the good works

    • That’s my whole point being here 🙂 I want to make your life easier and love hearing that you’re finding recipes suit your intolerances! xo

  35. I must say that I’ve never made “crab cakes” but this sounds very intriguing! I agree that the avocado crema sounds good too. I have no problem with the guest blogging, etc. I’ve appreciated that through you I found Wendy Pilosi and Rikki Heller. (ok, due to my food sensitivities I often get brain fog and memory issues so PLEASE forgive spelling errors in any names, etc…..) Thanks for all you do, Alyssa!

    • Thank you, Janet!! I love being able to provide recipes that suit people’s food intolerances – it’s the whole point of me doing what I do 🙂

  36. You keep on keeping on….what you are doing is a wonderful thing!! I (like MANY others) am glad to have found you and have tried quite a few of your recipes to date and they are delish!!

    • That means the world to me Tori!! I’m gonna keep on keepin’ on because I have fabulous readers like yourself 🙂 Without you it would never be worth it!

  37. Thanks for letting us know about this “ridiculouness”. I totally agree with Maria, they need to get a life, hopefully a happier one 🙂
    Keep up the good work and continue to “make my day”!

  38. I appreciate all the recipes you share and don’t mind going to other sites. I am integrating new recipes because I am in the maintenance phase after losing 50 lbs and need good healthy recipes to keep me in the shape I worked very hard for. Thank you and keep the quinoa recipes coming.

    • Wow! First, congratulations to you on your weight loss Linda! That’s quite and accomplishment and one that I’m sure you’re very proud of (as you should be!) 🙂 And thank you for stopping by and leaving your comment. I really appreciate your feedback and love that you have found recipes on the site that help you continue to achieve your goals – that’s the whole point of it anyway 🙂 xo!

  39. I came across your site as a link to another site and am I glad I clicked. I remember reading that “teaser” comment a few weeks ago. I figured that person was having a very bad day. I’m thankful for the time and effort you put into your delicious recipes. I had very few ideas of how to use Quinoa but you have opened a new world of ideas. Thank you Alyssa.

    • Thank you, Arlette. For reading, for commenting, for sharing your feedback and for you support. It means the world and truly brightened my day. And I love hearing that you have found recipes on this site that you enjoy!

  40. I remember the post/comment you are refering too and was kind of confused over their anger myself. It was one, at most two, links they had to click through, which for me, if it ends in a delicious recipe, who cares? I personally love guests on blogs. Like you pointed out, you get a new site to browse! I never really got into reading blogs until recently and having a guest on a blog I like is one of the best ways to find new blogs to read and use as resources. It is actually how I came across your blog! I wouldn’t let other’s negativity limit your growth 🙂

    • I couldn’t agree more, Laura. With your thoughts on guest posting and also exploring new websites. I don’t even know how many other bloggers I’ve discovered through this type of post 🙂 I’m so thankful to have you here as a reader and appreciate you taking the time to comment; it folks like you that make this all worth it! xo

  41. Seriously…people, get a life! This person is giving you FREE information about how to get healthy and you are complaining just because your little fingers have to click to another location!?!? Perhaps you need to get off the computer and take a walk somewhere to get your head back into your body. I am so tired of all the complaining on these websites. And you know what? If you don’t like it, don’t do it. These bloggers (and I’m not one, in fact, I’m pretty much computer challenged) are doing us a service. Say thank you once in a while….you might find it feels good.

  42. I don’t usually comment on blogs, but I just wanted to let you I appreciate all the free recipies I get even the ones that I have to take a few extra sentences to clink one more link. I love both quinoa and crab so I am very glad you decided to link to it.

    • I really, really appreciate you taking the time to comment today, Stephanie! You’ve taken extra time out of your day to click an extra link and it means the world! And I of course, would love to hear what you think of the crab cakes 🙂

  43. You had me at “avocado crema”! Please tell me what I need to do to make Avocado Crema. I don’t think I can live without it. And I will click through as many links as I need to to get there. Thanks for all you do, it is much appreciated.

    • It’s so, so easy 🙂 I just mix mashed avocado with a little non-dairy milk, add some lime juice, salt, pepper and some hot sauce and bam, you’ve got crema!! Hope you enjoy this and thanks for the love my friend!

  44. Love Maryland crab cakes! Lived in Alexandria, VA a few miles from Maryland and always enjoyed chunk, blue crab cakes with almost nonexistent breading. Dee-lish! Can’t wait to try your twist on the recipe. I’d probably sprinkle a little Old Bay too, but there’s that comfort thing again. Thanks for the recipe over on RachelCooks.com.

    • Would love, love, LOVE to hear what you think of them. I’m definitely going to be adding Old Bay next time around 🙂

  45. Guest posts are fine with me. That’s how I’ve found other bloggers to follow and other interesting/inspiring recipes to try. Keep up the good work!

  46. I am so glad you have a web site for me to visit and find delicious quinoa recipes. You just have to let the nasty comments fly away.
    Really! A few extra clicks! For the new people you introduce us to. Those people can just not click to yours. The people who complain just aren’t worth stress to you.

    • You know, you’re right Marie! Letting the nastiness get to me was probably the worst thing I could have done; it just made the problem exponentially harder. Next time, I’ll take your advice and let it slide away 🙂 Thanks for reading my dear, I really appreciate it!

  47. Ok so am I to understand that people got cranky coz u shared ur own recipe, but from someone else’s blog??? Not sure why you’d get backlash for that. People can be funny bout things

  48. I always enjoy your posts but only rarely comment; I wanted to say that I checked out the post you’re referring to and can’t believe the negative reactions you got for such a standard blogging practice! If folks are too lazy to click one extra link then I don’t see how they’ll ever find time to make the recipe you’re posting, but maybe that’s just me…

    Anyway, great explanation here of why you share your guest posts. I say, keep on keepin on! Blogging is about community, and sending people over to new sites to try is a big part of that!

    • Thanks so much for the thoughtful comment, Molly. I love that you shared your thoughts, especially since you don’t normally comment here. Taking that extra time out of your day really means a lot to me. I appreciate you so much and if it wasn’t for readers like you, I’d never be able to keep this going. So…thank you!! xo

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