June 02, 2012

quinoa and spinach cakes

We recently bought a huge bag of quinoa at Costco.  Now I'm hunting down quinoa recipes so I can use it all up.  Apparently quinoa has a lot of protein which is great because I'm not eating much meat anymore.  Two of these cakes filled me right up.

I think these cakes would work great for a backyard bbq.

Here's the recipe!

Quinoa and Spinach Cakes
adapted from Joy The Baker

makes about 2 dozen small cakes


1 1/2 cups raw quinoa
2 1/4 cups water
1/2 teaspoon salt
4 large eggs, beaten
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
3 cups chopped frozen spinach, thawed
splash of vinegar
1/2 cup grated parmesan cheese
1/3 cup chopped tarragon or parsley
1 cup panko bread crumbs

1/2 teaspoon salt (or to taste)
1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes
1/2 teaspoon dried cumin
2 tablespoon canola oil for frying, add a bit more as necessary

Add a dollop of goat cheese, or greek yoghurt on top.  

Place dry quinoa in a fine mesh strainer.  Wash under cool water for a few minutes.  
In a medium saucepan place rinsed quinoa, water, and 1/2 teaspoon salt.  Place over medium heat and bring to a boil.  Cover, decrease the heat, and simmer for about 25 minutes, until the quinoa is tender.  Remove from heat, fluff with a fork, and allow to cool to room temperature.  We’ll need about 3 cups of cooked quinoa for the recipe.
In a small bowl, whisk eggs and set aside.
In a medium sauté man, heat olive oil over medium heat.  Add onions and cook until translucent, about 4 minutes.  Add garlic and saute for 1 minute.  Add spinach and toss until warmed through, about 2 minutes.  Remove from heat and add a splash of vinegar.  Place spinach mixture in a large bowl with prepared quinoa.  Allow to cool to room temperature.  You can speed up this process in the fridge for 30 minutes.
Add cheese, tarragon, break crumbs, cumin, salt, and pepper.  Add beaten eggs and stir until all of the quinoa mixture is moistened.  
Scoop out mixture by the 2 tablespoonful.  Use clean, moist fingers to form into a patty.  Create as many patties as you’d like.  Rinse your hands after every few patties, it makes making patties easier.
In a large skillet over medium low heat, heat oil.  If your pan is large enough, add four to six patties to the hot pan.  You’ll need a bit of room to successfully flip them.
Cook on each side until browned, about 4 to 5 minutes on each side.  Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate.
Serve warm with a dollop of goat cheese or with greek yoghurt.  

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