Quinoa & Spinach Cakes
Happy 2014! A new year brings new resolutions which are usually centered on health and wellbeing. It’s time to turn a new leaf and work towards shaking off the excessive indulgences of the holidays. January is the time of the year when gym memberships are at their highest and health foods experience their best profits. Feeding Your Appetite is jumping on the health and well being bandwagon with these nutritious and wholesome Quinoa and Spinach Cakes.
These cakes are a healthy meat alternative, packed with protein and nutrients. You can serve them as a main course with a side salad or make bite sized ones to serve as appetizers. You could also use them as a burger patty for a vegetarian burger. These delicious cakes are extremely inexpensive and very easy to whip up to please both meat eaters and vegetarians. 
Hope you add these scrumptious cakes to your health regimen – they promise to satiate your appetite without undoing any of your hard work at the gym.
Quinoa & Spinach Cakes Recipe
Recipe Adapted from Skinny Taste’s: Quinoa and Spinach Patties
Yield: 16-18 cakes (enough for 6 people)
Time: 40 minutes
Recipe Adapted from Skinny Taste’s: Quinoa and Spinach Patties
Yield: 16-18 cakes (enough for 6 people)
Time: 40 minutes
Ingredients:
1 cup uncooked quinoa
2 cups of water
1 ½ tablespoons of olive oil, divided
½ cup red onion, diced
4 cloves of garlic, minced
5 cups of chopped spinach, de-stemmed washed and rinsed thoroughly
1/3 cup of freshly grated Parmesan cheese
1 cup plain breadcrumbs (homemade or store-bought)
½ teaspoon crushed red pepper
Salt and pepper to taste
4 large eggs, whisked (See note)
1 cup uncooked quinoa
2 cups of water
1 ½ tablespoons of olive oil, divided
½ cup red onion, diced
4 cloves of garlic, minced
5 cups of chopped spinach, de-stemmed washed and rinsed thoroughly
1/3 cup of freshly grated Parmesan cheese
1 cup plain breadcrumbs (homemade or store-bought)
½ teaspoon crushed red pepper
Salt and pepper to taste
4 large eggs, whisked (See note)
Notes:
- You can also make this with 3 large eggs, but need to be very careful while handling them. They bind together best with 4 eggs.
- This recipe can easily be halved or doubled according to your needs.
Method:
1. Rinse the quinoa throughly. Place it in a medium saucepan and top with 2 cups of water. Bring the water to a boil. Once it reaches a rolling boil, reduce the heat cover and simmer for 10-15 minutes until all the water is absorbed. When cooked it will appear soft and translucent and a germ ring will be visible along the outer edge of the grain. Turn off the heat and set aside for 5 minutes to bring to room temperature.
2. While the quinoa is cooking heat ½ tablespoon of olive oil in a medium skillet and sauté the onions and garlic till the onions are soft and translucent. Now add the spinach and cook it stirring for a minute till it wilts a little. Turn off the heat and set aside for 5 minutes to cool.
3. In a medium bowl place the quinoa and spinach mixture. To this add the Parmesan cheese, bread crumbs, crushed red pepper, salt and pepper to taste. Taste the mixture and adjust the seasonings. Add in the eggs and mix everything in together. Let the mixture sit for 3 minutes for everything to get well absorbed. Now form 16-18 round cakes.
4. Heat 1 tablespoon of oil in a medium non-stick skillet over medium heat. In 2 or 3 batches, cook the patties for about 4 minutes on each side until browned and golden. Serve warm with some ketchup or sirarcha.
1. Rinse the quinoa throughly. Place it in a medium saucepan and top with 2 cups of water. Bring the water to a boil. Once it reaches a rolling boil, reduce the heat cover and simmer for 10-15 minutes until all the water is absorbed. When cooked it will appear soft and translucent and a germ ring will be visible along the outer edge of the grain. Turn off the heat and set aside for 5 minutes to bring to room temperature.
2. While the quinoa is cooking heat ½ tablespoon of olive oil in a medium skillet and sauté the onions and garlic till the onions are soft and translucent. Now add the spinach and cook it stirring for a minute till it wilts a little. Turn off the heat and set aside for 5 minutes to cool.
3. In a medium bowl place the quinoa and spinach mixture. To this add the Parmesan cheese, bread crumbs, crushed red pepper, salt and pepper to taste. Taste the mixture and adjust the seasonings. Add in the eggs and mix everything in together. Let the mixture sit for 3 minutes for everything to get well absorbed. Now form 16-18 round cakes.
4. Heat 1 tablespoon of oil in a medium non-stick skillet over medium heat. In 2 or 3 batches, cook the patties for about 4 minutes on each side until browned and golden. Serve warm with some ketchup or sirarcha.
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