I love using Quinoa. I know tons of recipes for it but sometimes it’s finding that perfect little add in that gives it all you need. So, I played and played and finally found what I think are the perfect combination of flavors making this an easy, tasty, healthy dish that you will cook once, then eat a few more times through your busy week.
Ingredients
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1 cup fresh spinach, washed patted dry and thinly chopped
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½ tsp. garlic, inner stem removed, then minced
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1 cup cooked red or golden quinoa (rinsed)
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1 tsp. freshly minced curly parsley
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1 1/2 tablespoon finely chopped red onion
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Zest of 1 large lemon
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2 tsp My Sage Gourmet Aglio Olio E Peperoncino]
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1 tsp.freshly ground pepper (or to taste)
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1 tablespoon whole wheat Panko breadcrumbs
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1 egg, beaten
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3 ounces crumbled goat cheese
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Grape seed oil
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TOPPING:
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1 1/2 tablespoon chopped fresh dill
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1 1/2 cup plain nonfat yogurt
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2 teaspoons lemon juice
Instructions
- In a large bowl mix together spinach, garlic, quinoa and red onion, lemon zest, Add salt and pepper (adjust salt as needed. Add Panko, beaten egg and goat cheese- mix well.
- Make Quinoa patties about 2″ across and a 1/2 inch thick.
- In a large skillet, over medium heat, add just enough grape seed oil to cover the skillet bottom.
- Test oil by dropping a tiny piece of quinoa into the oil, It should sizzle but not pop. Adjust heat as needed.
- Place patties in skillet, careful to leave a bit of space around all sides of each patty, allows even cooking.
- Cook until browned, about 3 minutes. Flip gently to hold shape and cook on the second side 3 minutes.
- Place finished patties on a cookie sheet covered with a layer of paper towels to bloat off excess oil.
- Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.
(OPTIONAL)
CAN BE BAKED if you make the following adjustments:.
- Increases cooking time,reduces oil usage, great flavor all the same!
- Preheat oven to 400°F.
ADDITIONAL INGREDIENTS to use when baking:
- 1/3 cup grated carrots
- 1/3 cup seeded and grated yellow squash
- 1/4 cup all-purpose flour
- teaspoon baking powder
- NOTE: ELIMINATE THE PANKO BREADCRUMBS!!! The flour replaces it as a binder when baked!!
INSTRUCTIONS
- In a large bowl mix together the spinach, garlic, Quinoa and red onion, lemon zest, carrots, squash, flour, beaten egg and baking powder, omitting panko.
- Form mixture into eight (4- to 5-inch) patties and arrange on an oiled baking sheet.
- Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 267Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 241mgCarbohydrates: 29gFiber: 3gSugar: 10gProtein: 15g
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