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Zesty Quinoa and Beetroot Mini Cakes with Orange Infusion

By TinyTummyTreats Editorial TeamPublished May 4, 2026 | Updated Oct 17, 2026
International 100 mins easy-to-makevegetable-basedfruit-basedquick-preplunchbox-friendlymake-aheadbudget-friendlyquick & easyseasonallunchbox ideas

Mini muffin-tin cakes made with cooked quinoa, grated beetroot, orange, oats and flax. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 45 minutes; total about 100 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Zesty Quinoa and Beetroot Mini Cakes with Orange Infusion
Prep 15 min
Cook 40 min
Total 100 min
Servings 12
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook40 min
Total100 min
Servings12
Difficultyeasy
CuisineInternational
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Ingredients

Servings 12
  • 1/2 cup quinoa
  • 1 cup water
  • 1 medium whole beetroot
  • 1/4 cup fresh orange juice
  • 1 teaspoon orange zest
  • 1/2 cup rolled oats
  • 1 tablespoon ground flaxseed
  • 3 tablespoons warm water
  • 2 tablespoons olive oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • a pinch fine sea salt
Zesty Quinoa Beetroot Mini Cakes Orange Infusion ingredients image for TinyTummyTreats
Zesty Quinoa Beetroot Mini Cakes Orange Infusion ingredients image for TinyTummyTreats

Instructions

  1. Preheat your oven to 180 degrees C (350 degrees F) and lightly grease or line a mini muffin tin with silicone liners or parchment paper.
  2. Prepare the flax egg by mixing ground flaxseed with 3 tablespoons of warm water in a small bowl. Set aside to thicken for about 5 minutes.
  3. In a small pot, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water absorbed. Let it cool slightly.
  4. In a large mixing bowl, combine the grated beetroot, cooked quinoa, rolled oats, baking powder, cinnamon (if using), and a pinch of salt (optional).
  5. Add the thickened flax egg, olive oil, fresh orange juice, and orange zest to the bowl. Stir all ingredients together until evenly combined into a sticky batter.
  6. Spoon the mixture evenly into the prepared mini muffin tin, filling each cup about 3/4 full and pressing gently to compact the mixture.
  7. Bake in the preheated oven for 18-20 minutes, or until mini cakes are set and a toothpick inserted comes out clean.
  8. Allow the mini cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Refrigerate promptly in a covered container for up to 3 days, or freeze for up to 1 month.
  10. Serve as a general quinoa and beetroot bake.
Zesty Quinoa Beetroot Mini Cakes Orange Infusion process image for TinyTummyTreats
Zesty Quinoa Beetroot Mini Cakes Orange Infusion process image for TinyTummyTreats

Timing note

Cooking and cooling quinoa precede mixing, 18-20 minutes baking and complete cooling.

Serving notes

This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.

Ingredient choices

Use the stated ingredients and quantities. Substitutions can change binding and texture and have not been established as equivalent.

Storage

Refrigerate promptly in a covered container for up to 3 days. Reheat only the portion needed until hot throughout.

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