I have started adding the trendy power food, quinoa, to my diet these days as long as it is prepared in a flavorful fashion!
Did you know that although referred to as a grain, quinoa is actually a seed from a vegetable related to Swiss chard, spinach and beets? Interesting isn’t it!
The recipe that I have brought to you today – Quinoa spinach cakes – is a perfect protein and fiber powerhouse. I topped these cakes with avocado mango salsa to further enhance the flavor profile of this dish.
These cakes are very versatile and can be served as a finger food (make mini cakes), breakfast (with over easy egg on top) or as an ultimate veggie burger with melting cheese on top!!
Recipe Makes 12 -14 45 minutes
- 1 onion, finely chopped
- 3 stalks green onions, finely chopped
- ¼ cup shredded carrots
- 3-4 garlic cloves, minced
- 1 cup spinach, thawed or steamed (I used frozen)
- 1 cup quinoa, cooked and cooled
- 2 eggs, whisked
- ¼ cup feta cheese
- ½ cup breadcrumbs
- 1/2 Tbsp. olive oil
- 1 tsp. freshly ground black pepper
- ½ tsp. red chili flakes
- Salt to taste
- Heat olive oil in a pan. Add onions and garlic and cook, until translucent.
- Add carrots, green onions and spinach and cook for about 3-4 minutes on medium heat.
- Transfer the mixture to a bowl and let it cool.
- Add all of the other ingredients and mix gently.
- Let the mixture sit for 15-20 minutes.
- Make small patties and pan fry in a non-stick griddle or skillet, flipping in between until desired crispiness is reached.
Recipe for Avocado Mango salsa
- 2 semi-ripe mangoes, chopped
- 1 avocado, chopped
- ½ jalapeno pepper, minced
- ½ tsp. garlic powder
- Juice of one lime
- 2 Tbsp. cilantro, finely chopped
- Salt and pepper to taste
Mix all ingredients together to make salsa!
- Make sure to rinse quinoa thoroughly before cooking.
- You can bake these cakes in a preheated oven at 350 F (175C) for 10 minutes. Flip and bake for another 5 minutes. Keep checking as oven temperatures may vary.
- You can make these with left over quinoa!