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Quinoa spinach feta cake
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Ingredients | |
1/2 cup | plain Greek yogurt, reduced-fat or whole |
2 tablespoons | finely chopped scallions |
2 teaspoons | freshly squeezed lemon juice |
1 tablespoon + 2 teaspoons | chopped fresh dill, (divided) |
Coarse salt | |
freshly ground black pepper | |
1 tablespoon | extra-virgin olive oil |
1/2 cup | finely chopped onion |
2 | garlic cloves, finely chopped |
5 ounces | chopped baby spinach, (or, I like to use Earthbound Farms Zen Blend with Spinach, Kale, Chard along with some other greens!) |
2 large | eggs, beaten |
1 1/4 cups | cooked quinoa |
2 ounces | crumbled feta cheese |
1/4 teaspoon | grated lemon zest |
1/2 cup | bread crumbs |
Directions for Sauce
Whisk together the yogurt, scallions, lemon juice, and 2 tsp dill in a small bowl. Season to taste with salt and pepper. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.
Directions for Quinoa Cakes
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Add the spinach and cook, stirring often, until wilted, about 3 minutes. Transfer the mixture to a medium-size bowl.
Add the eggs, quinoa, feta, 1 TBS dill, lemon zest, and 1/4 tsp black pepper and mix well. Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.
Wipe out large skillet, and add 1 TBS oil. Heat for a few minutes.
Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties in skillet, in batches if necessary. Cook the patties until they’re browned on the outside, 4 to 5 minutes per side, and then flip.
Serve warm with lemon-dill yogurt sauce.
Notes
You could bake these too if you would like!
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