Spinach & Feta Quinoa Cakes

quinoa cakes

I am always looking for ways to make side dishes more interesting. I have tried plain seasoned quinoa, quinoa salads, things stuffed with quinoa. I think I have found a winner with these quinoa cakes. These cakes outshined the protien I served with it. I found myself not really wanting to finish my chicken and instead went back for a second cake.

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These were crispy on the outside, and nice and fluffy and creamy on the inside. I am obsessed with feta cheese, so the salty creaminess from the feta just pushed them over the top. I am already looking forward to making these again.

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I served these with some lemon grilled chicken, and corn on the cobb. It ended up being a wonderful light and healthy meal.

Let’s talk about how I made them. Last week our food budget was a little tight, so I went to Aldi to do my food shopping. I love Aldi. I can get so much food for a great price. The only thing that keeps me from shopping there on a regular basis is the convenience of online grocery pickup. Now if Aldi could offer this service, that would be amazing.

While I was shopping I randomly picked up this box of garlic and herb Quinoa and Brown rice mix, and figured I would do something with it.

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Sometimes these box mixes can get a bit mushy, so I decided making them into a cake would be the best route. So I made the quinoa according to the package instructions, and while that was cooking I sautéed some spinach.

I started by heating some olive oil and garlic in a pan.

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Then I added 3 cups of fresh chopped spinach, and wilted it down.

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When the quinoa and spinach were done cooking, I added them both to a bowl with an egg, 1/4 cup breadcrumbs, 1/2 cup crumbled feta, and 1/4 cup parmesan cheese.

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To form these cakes I used a ramekin. I sprayed the ramekin with cooking spray, then filled them halfway with the quinoa mix and pressed down firmly to pack it tightly.

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Then turn it upside down and place the cake in a skillet with hot oil. Cook for 5 minutes on each side, flipping only once.

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I got 4 cakes out of this box of quinoa. I think next time I will use a 1/2 cup measuring cup to make them a tad smaller.

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So yummy and so easy! I really loved these, it was a fun way to switch up how we eat our quinoa. Since it’s been so hot this summer we have been eating a lot of grain type salads, so I wanted to switch this up a bit. These are healthy for you but also super indulgent at the same time.

To eat along side of them I made a simple marinade of olive oil, lemon juice, basil, Dijon mustard, salt and pepper, and marinated my chicken. Then I cooked it on my grill pan.

I also boiled some corn on the cobb, which is sweet and delicious this time of year.

This meal was lacking in color, but not at all lacking in flavor. There were no leftovers tonight, we ate it all!

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I hope you enjoy them!

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Spinach & Feta Quinoa Cakes

  • Servings: 2-4
  • Difficulty: easy
  • Print

2 Cups Cooked Quinoa

3 Cups Freshly Chopped Spinach

1 Clove Garlic, Minced

4 Tbs Olive Oil

1/2 Cup Feta Cheese

1/4 Cup Parmesan Cheese

1/4 Cup Breadcrumbs

1 Egg

Salt and Pepper to taste

Cook Quinoa according to package instructions. While quinoa is cooking, heat 1 tablespoon of olive oil with 1 clove of minced garlic in a separate pan. Once garlic becomes fragrant, add in spinach. Cook until all spinach is wilted.

In a bowl, mix together cooked quinoa and spinach, egg, breadcrumbs, feta, parmesan cheese, and salt and pepper to taste.

In a nonstick skillet heat 3 tablespoons of olive oil on medium high heat.

Using a measuring cup, spray with cooking spray and fill with quinoa mix. Pack down, then turn upside down to remove. Add to oil and fry for 5 minutes on each side, flipping only once.

 

 

 

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