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Greek Quinoa Spinach Cakes with Tzatziki

5 from 1 vote

Total Time: 1 hr

By Carol

Updated Jul 14, 2021, Published Apr 03, 2020

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Greek Quinoa Spinach Cakes with Tzatziki has all the flavors of that sunny country with feta cheese, lemon, garlic, spinach and a delicious classic Tzatziki sauce! Great with Fasolakia!

Greek Quinoa Cakes with Tzatziki Sauce are an easy and delicious way to add more plant-based protein to your diet.  They’re baked instead of fried so they’re super light!

If you don’t already have 3 cups of cooked quinoa on hand, you’ll need to do that first.  I like to make more than I need at a time and then freeze it.  You can also buy cooked quinoa which is available in the freezer aisle.

How to cook quinoa:

• To get 3 cups of quinoa, start with 1 cup uncooked quinoa.
• Although I often cook quinoa for clients, I’ve found it challenging to cook it right by following the instructions on most brands of quinoa.  Typically, the instructions say to rinse to remove the bitter coating known as saponin, add it to boiling water in a 2:1 ratio, reduce the heat, cover and simmer for 15 minutes.  The result I got was usually undercooked quinoa with water remaining in the pot.
• The method I’ve found that works best is:
  • Leave the cover off while it’s simmering so I can watch it.
  • After about 12 to 13 minutes when much of the water has been absorbed or cooked out and the “germ” begins to appear, I take it off the heat, cover it and let it stand for 10 to 15 minutes.
  • Quinoa is cooked when the germ has been fully released and it’s fluffy and tender.

How to make Greek Quinoa Cakes:

• These delicious Greek Quinoa Cakes are made with simple ingredients you may already have on hand:
  • Quinoa
  • Frozen chopped spinach
  • Onion (softened in olive oil first)
  • Garlic
  • Feta cheese
  • Lemon zest and juice
  • Eggs

.

• Combine those ingredients in a bowl…

• Line a large rimmed baking sheet with parchment paper and form the quinoa mixture into cakes using a 1/3-cup measuring cup.

• And bake!

• These Greek Quinoa Cakes are delicious on their own…

• But made even more delicious with this classic Tzatziki sauce!

• Serve with lemon wedges and garnish with fresh dill sprigs.

Delicious, friends!

Greek Quinoa Cakes can be reheated and they freeze great!  Just place in an airtight container and freeze for up to 3 months.  You don’t even need to thaw them before reheating.

More quinoa recipes you’ll love:

• Zucchini, Yellow Squash and Quinoa Casserole
• Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese
• Quinoa, Feta and Pistachio-Stuffed Acorn Squash
• Mediterranean Quinoa and Grilled Vegetable Salad
• Kale Quinoa Salad with Lemon Honey Dressing
• Quinoa Tabbouleh with Grilled Vegetables

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5 from 1 vote

Greek Quinoa Spinach Cakes with Tzatziki

By Carol | From A Chef’s Kitchen

Greek Quinoa Cakes with Tzatziki have all the flavors of that sunny country with feta cheese, lemon, garlic, spinach and a delicious classic Tzatziki sauce!

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Additional Time: 10 minutes mins

Total Time: 1 hour hr

Servings: 5

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Equipment

• Saucepan
• Glass Mixing Bowls
• Measuring Cups and Spoons
• Rimmed Sheet Pan
• Parchment Paper

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Ingredients 

1x2x3x

Quinoa Cakes

• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion, finely chopped (approximately 1 cup)
• ▢ 3 cloves garlic, minced
• ▢ 3 cups cooked quinoa *
• ▢ 1 bag (12-ounce) frozen chopped spinach, thawed and squeezed of excess moisture
• ▢ 1 large lemon, zested and juiced
• ▢ 1 cup crumbled feta cheese
• ▢ 3 large eggs, beaten
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon freshly ground black pepper

Tzatziki

• ▢ 1 cup Greek yogurt
• ▢ 1 medium English cucumber, (hothouse) peeled if desired, seeded and finely chopped
• ▢ 1 scallion, white and light green part only, finely chopped
• ▢ 1 tablespoon chopped fresh dill
• ▢ 1 tablespoon lemon juice
• ▢ 2 cloves garlic, minced

Instructions 

Quinoa Cakes

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or nonstick aluminum foil.
• Heat olive oil in a skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 6-7 minutes or until softened. Add garlic and cook 30 seconds or until fragrant. Transfer to a mixing bowl and let cool slightly.
• Add the quinoa, spinach, lemon zest and juice, feta cheese and eggs and stir well to combine.
• Form into cakes: Using a 1/3-cup measuring cup, fill to just below the rim, press firmly then flip onto the prepared baking sheet. You should end up with at least 15 cakes, possibly 16.
• Bake for 15 minutes. Carefully flip each cake and bake an additional 10 minutes.
• Serve with Tzatziki Sauce.

Tzatziki Sauce

• Combine all ingredients in a bowl. Serve with cakes.

Notes

* TO GET 3 CUPS QUINOA: Cook 1 cup of quinoa in 2 cups of water. Cook time does not include cooking the quinoa.

MAKE AHEAD:

• The tzatziki can be made 1 day ahead of time.
• The quinoa cakes will keep refrigerated for up to 5 days.  Reheat in the oven or toaster oven for 12-15 minutes at 350 degrees or until heated through.

FREEZER-FRIENDLY:

• Place the quinoa cakes in an airtight container and freeze them for up to 3 months.
• There is no need to thaw them before reheating.
• Reheat in the oven or a toaster oven at 350 degrees for 12-15 minutes or until heated through.  If frozen, add 5 minutes.

Nutrition

Serving: 1cakeCalories: 360kcalCarbohydrates: 34gProtein: 18gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 140mgSodium: 876mgPotassium: 483mgFiber: 5gSugar: 5gVitamin A: 419IUVitamin C: 17mgCalcium: 257mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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