Spinach-Feta Quinoa Cakes

It must be “Feed Me Thursday”…feeling the love in “The Bread Basket” this morn.
In my quest find a recipe with quinoa that I could actually choke down, I found the perfect recipe! Googling of course…by Kathy Strahs, this is what she had to say about her creation (I don’t have a panini press, I used my fry pan):
Spinach-Feta Quinoa Cakes with Lemon-Dill Yogurt Sauce is one of many healthy dinners I’m able to pull together in about 35 minutes with the help of my panini press. These savory grilled quinoa cakes take on the zesty flavors of a classic Greek spanakopita. Quinoa, as you may know, is a high protein “superfood,” so these cakes are just as good for you as they are delicious. They crisp up well on the grill, so there’s no need to sauté them in oil. Add a few dollops of cool lemon-dill yogurt sauce and you’ve got a tasty light meal.


Lemon-Dill Yogurt Sauce:
■1/2 cup plain Greek yogurt, reduced-fat or whole
■2 tablespoons finely chopped scallions (I didn’t have, I used chives)
■2 teaspoons freshly squeezed lemon juice
■2 teaspoons chopped fresh dill
■Coarse salt and freshly ground black pepper

Quinoa Cakes:
■1 tablespoon extra-virgin olive oil
■1/2 cup finely chopped onion
■2 garlic cloves, finely chopped
■5 ounces chopped baby spinach
■2 large eggs, beaten
■1 1/4 cups cooked quinoa
■2 ounces crumbled feta cheese
■1 tablespoon chopped fresh dill
■1/4 teaspoon grated lemon zest (I didn’t put this in)
■1/4 teaspoon freshly ground black pepper
■1/2 cup bread crumbs


Lemon-Dill Yogurt Sauce:
1.Whisk together the yogurt, scallions, lemon juice, and 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.

Quinoa Cakes:
1.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.
2.Add the eggs, quinoa, feta, dill, lemon zest, and 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.
3.Heat the panini press to medium-high heat.
4.Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties on the grill, in batches if necessary, and close the lid. Grill the patties until they’re cooked through and browned on the outside, 4 to 5 minutes. Serve warm with lemon-dill yogurt sauce.


2 Comments (+add yours?)

  1. Ashley
    Sep 26, 2013 @ 09:40:47

    Definitely gonna try this we eat a lot of quinoa in our house. Thanks!!


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