Curried Quinoa and Carrot Cake Wraps

These quinoa and carrot “cakes” are a modern take on the flavors of India. The curry powder and chili in the cakes pairs well with the crunch of the lettuce wrap and the tanginess of the mustard, lime and hempseed dressing.


  • Cakes
  • 1 cup Quinoa (washed and well drained)
  • 2 cups Water
  • 1/2 tsp Sea Salt
  • 1/3 cup Nutiva Organic Coconut Flour
  • 1 1/4 tbsp Mild Curry Powder
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder (or 1 tsp granulated garlic)
  • 1 1/2 tsp Onion Powder
  • 1 1/2 cups Carrots (grated)
  • 2 Eggs (beaten)
  • 1/2 cup Cilantro (finely chopped)
  • Sea Salt (to taste)
  • Ground Black Pepper (to taste)
  • 2-4 tbsp Nutiva Organic Extra Virgin Coconut Oil (for shallow frying)
  • Dressing
  • 1/3 cup Nutiva Organic Hempseed
  • 2 tbsp Nutiva Organic Hemp Oil
  • 1 tbsp Olive Oil
  • 1/4 cup Water (cold)
  • 4 tbsp Wholegrain Prepared Mustard
  • 2 Limes (large, juiced)
  • 1 Lime (zested)
  • Salt (to taste)
  • Ground Black Pepper (to taste)
  • Additional Serving Ingredients
  • 8-12 large leaves Boston Lettuce
  • 2 cups Carrot (grated)


  1. Add the washed quinoa, water and salt to a medium-sized pot. Cover and bring to a boil. Turn the heat down to a simmer, cover and cook for 15 minutes. Fluff with a fork and transfer the cooked quinoa to a shallow plate (for faster cooling). Cool for 5 minutes.
  2. While the quinoa is cooling, prepare the dressing. Mix all the ingredients (hemp seeds, hemp oil, olive oil, water, mustard, lime juice, salt and pepper) in a small food processor or blender until smooth. Add more water if a thinner consistency is desired. Set aside in the fridge to cool.
  3. Transfer the cooled quinoa to a mixing bowl. Add the coconut flour, curry powder, chili powder, garlic powder, onion powder, grated carrots, eggs, cilantro, salt and pepper to the bowl. Mix well by hand until everything is evenly distributed and there are no lumps of coconut flour remaining.
  4. Shape the mixture into 2-inch wide patties by hand and lay them on a lightly greased plate. Try to ensure that edges of the patties are firmly pressed in to prevent the patties from falling apart.
  5. In a large skillet, heat the coconut oil on medium-high heat. Once the oil is hot, add the patties carefully and fry them on medium heat on each side for 2-4 minutes until golden brown. Transfer to a plate lined with a paper towel.
  6. Serve the cakes (patties) in a Boston lettuce leaf filled with grated carrot and topped with a generous drizzle of the mustard, lime and hempseed dressing. Wrap the leaf around the quinoa cakes and enjoy!
  • Yield: 4-6 servings (4-6 Servings)
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins

recipe submitted by:

Divya Yadava

Divya Yadava is a freelance creative food consultant based in the vibrant city of Toronto. She can be found at, where she offers small businesses, media houses and bloggers services that include food photography, recipe development and creation of ...