Replace some of your meat-centric meals with these protein-packed Spinach Feta Quinoa Cakes!
Are you looking to replace some of your meat-centric meals with more vegetarian options? If so, these light, fresh and flavorful Greek-inspired Spinach and Feta Quinoa Cakes with Roasted Cherry Tomato Sauce will make you very happy.
Meatless Monday is right around the corner! Because I love vegetables and have yet to meet one that I don’t like, I’m happy with Meatless Any-Day-of-the-Week!
You probably already know that quinoa is a “superfood” because it’s a high-quality plant protein that also contains plenty of fiber, iron, potassium. An added benefit is it’s gluten-free. Spinach is another superfood that adds additional nutrition and eggs and cheese add additional protein.
I like to make these when I have leftover or simply-cooked quinoa. If you don’t have leftover quinoa and don’t want to go to the trouble of making it for this recipe, you can find cooked quinoa near the vegetables in the freezer section at your local grocery store.
I don’t add breadcrumbs to help bind the quinoa cakes so they can fall apart if fried on the stovetop. Rather, I save myself the frustration and simply bake them on a baking sheet lined with non-stick aluminum foil sprayed with a small amount of cooking spray or lightly brushed with oil. (Personal chef tip: Line your baking sheets to make clean-up easier and it extends the life of your baking sheets.) The cakes can stick to conventional aluminum foil. Parchment paper makes them a bit soggy.
Once assembled and ready for the oven, they can cook alongside the cherry tomato “sauce” that accompanies them. (On a different pan of course…. but you already knew that.) Turn once while baking.
Serve with a simple soup on the side or with a salad of nutrient-rich baby greens such as kale or Swiss chard.
Greek-inspired Spinach Feta Quinoa Cakes are nutritious, light and delicious!
15 minPrep Time
30 minCook Time
45 minTotal Time
2 tablespoons olive oil
½ small onion, finely chopped (about 1 cup)
3 cloves garlic, minced
1 cup frozen chopped spinach, thawed and squeezed of excess moisture
1 ½ cups cooked quinoa
Zest of 1 large lemon
1/3 cup crumbled feta cheese
salt and freshly ground black pepper, to taste
2 large eggs
Non-stick cooking spray
2 pints cherry tomatoes, 1 red, 1 yellow
2 cloves garlic, minced
3 tablespoons olive oil
salt and black pepper, to taste
Preheat oven to 400 degrees.
Heat olive oil over medium-high heat. Add onion and cook 4-5 minutes or until softened. Add garlic and spinach and cook 1 minute. Transfer to a bowl.
Add quinoa, lemon zest, feta cheese and salt and black pepper to taste. Stir in eggs.
Line a baking sheet with non-stick aluminum foil. Spray foil with cooking spray.
Form quinoa mixture into 8 even cakes. Place on prepared aluminum foil. Bake 15 minutes. Turn and bake 10 more minutes.
Preheat oven to 400 degrees. Combine cherry tomatoes, garlic, olive oil, salt and black pepper on a baking sheet. Roast for 25-30 minutes or until softened and juices are released. Serve with quinoa cakes.
MAKE AHEAD: The cakes can be made ahead and reheated in the oven at 350 degrees for approximately 15 minutes.
FREEZER-FRIENDLY: Bake the cakes, cool and freeze. They can be reheated from frozen at 350 degrees for 20 minutes or so.