28 July 2014

{Meatless Monday} Recipe: Spinach Quinoa Cakes

Tonight, I was nursing Minion down for his evening nap and deciding what I was going to have for dinner since the kids had already eaten sandwiches and fruit. Just as I was thinking I'd just have a protein shake and a banana, my friend Carly (check out her blog over at Nursing Bliss from a Sleepless Mama) texted me a picture of her dinner...quinoa cakes she'd bought at Costco. She said they were yummy, and we discussed making them ourselves.

I had a bunch of stuff in my fridge that seemed like it would work well, so I decided to experiment once I put Minion down.

The result was delicious...and both Minion (he woke from his incredibly short nap just as I was finishing up) and BabyA approved.

1 bag Trader Joe's pre-cooked quinoa (in the frozen section)
1/4 medium white onion, chopped
2 cloves garlic
1/2 c baby spinach, chopped
1 egg
1/4 c grated Monterey Jack cheese
1/8 c shaved Parmesan
2-3 TBSP wheat flour
2 TBSP olive oil (for frying)
Salt and pepper to taste

Heat the quinoa as directed, either in the microwave or on the stovetop. Allow to cool considerably. I let it cool for about half an hour while I washed the dishes and cleaned up the kitchen.

In a small frying pan, saute your onion in olive oil until soft. Add garlic and spinach and cook until spinach is just wilted (this takes almost no time, depending on how finely you've chopped the spinach). Set the mixture aside to cool while you grate the cheese.

In a small mixing bowl, combine all ingredients until they're still wet, but will hold a ball shape.

In the same small frying pan, drop and flatten balls of the mixture until they form cakes. I got 4 cakes from this recipe...and the babies and I ate them all.

These would definitely be good with some kind of Greek yogurt sauce/dip, but Minion was fussing and I was hungry, so I'll have to try that another time.

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