Makes about 8 cakes
2 Tbsp Extra virgin olive oil, divided
½ cup finely chopped onion
2 garlic cloves, finely chopped
5 ounces chopped baby spinach
2 large eggs, beaten
1 ¼ cups cooked quinoa (from about ½ cup dry)
2 ounces crumbled feta cheese
1 Tbsp dill
¼ tsp grated lemon zest
½ cup bread crumbs
¼ cup grape jelly
¼ cup chili sauce
¼ tsp red pepper flakes
- 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-sized bowl.
- To the mixture, add the eggs, quinoa, feta, dill, lemon zest, and ¼ tsp black pepper. Mix well. Stir in bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.
- Wipe out the large skillet with a paper towel and add 1 Tbsps. olive oil. Heat for a few minutes.
- Form the quinoa mixture into patties about 2.5 inches in diameter and ½ inch thick. Place the patties in the skillet, in batches if necessary. Cook the patties until they’re browned on the outside, 4-5 minutes, then flip and cook another 4-5 minutes.
- Meanwhile, make the sweet and spicy sauce by mixing the grape jelly, chili sauce, and red pepper flakes in a small bowl.
- Top each quinoa cake with 1Tbsp sauce and serve.
Recipe plus points:
- Olive oil is a monounsaturated fat; monounsaturated fats should make up the majority of the fat in your diet.
- While onions and garlic are common to many savory recipes, that does not diminish their powers to help reduce inflammation, and aid immune system.
- As a green leafy vegetable, spinach gives you key vitamins, including folate, while adding a bit of fiber.
- Eggs, besides being providing high quality protein, are excellent sources of vitamins A and D and choline.
- Quinoa is a seed that provides essential amino acids, making it a complete protein.
- Feta cheese, as a dairy product, provides much-needed calcium, and is lower in fat than cheddar cheese. However, it is quite salty, so it’s best not to overdo this one.
Recipe by Allyson Zea at domesticsuperhero.com
Adapted by Mrs. Desiree McCormick, GI-Tec Center