Spinach and Feta Quinoa Cakes with a Sweet and Spicy Sauce

 

Makes about 8 cakes

Ingredients:

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

 

Directions:

  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-sized bowl.
  2. 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.
  3. Wipe out the large skillet with a paper towel and add 1 Tbsps. olive oil. Heat for a few minutes.
  4. 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.
  5. Meanwhile, make the sweet and spicy sauce by mixing the grape jelly, chili sauce, and red pepper flakes in a small bowl.
  6. 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.

tec-spinach-feta-quinoa-cake

Recipe by Allyson Zea at domesticsuperhero.com

Adapted by Mrs. Desiree McCormick, GI-Tec Center

http://domesticsuperhero.com/spinach-and-feta-quinoa-cakes-with-lemon-dill-sauce/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s