Spinach Quinoa Cakes
1fat
2starch
1dairy
1vegetable
1condiment
Try this recipe for a plant-based take on the average crab cake. The relish is reason enough to make this recipe!
2 cakes
1 hourIngredients
2 servings
- Red bell peppers, halved and seeded2 pepper
- Fresh flat-leaf parsley, chopped2 tablespoon
- Balsamic vinegar1 teaspoon
- Kosher salt1/8 teaspoon
- Ground red pepper1/8 teaspoon
- Canola oil1 1/2 teaspoon
- Red onion, chopped1 cup
- Quinoa, uncooked3/4 cup
- Garlic, minced1 tablespoon
- Organic vegetable broth1 1/3 cup
- Spinach leaves, coarsely chopped2 cup
- Goat cheese, crumbled2 ounce
- Whole- wheat panko bread crumbs1/2 cup
- Kosher salt1/2 teaspoon
- Black pepper1/2 teaspoon
- Eggs2 large egg
Directions
- 1Preheat oven to 375° F. Place empty baking sheet in the oven to preheat.
- 2Relish - Arrange bell peppers, skin side up, on a foil-lined baking sheet. Broil 10 minutes or until charred.
- 3Remove pan from oven; wrap peppers in foil. Let stand 10 minutes. Peel and finely chop.
- 4Cakes - Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes or just until tender, stirring frequently. Add quinoa; cook 4 minutes or until toasted and lightly browned, stirring occasionally. Add garlic; cook 30 seconds. Add broth; bring to a boil.
- 5Cover and simmer 17 minutes or until liquid is fully absorbed.
- 6Once liquid is fully absorbed, stir in chopped spinach.
- 7Spread hot quinoa mixture in a single layer on a second baking sheet. Let cool 10 minutes.
- 8Combine cooled quinoa mixture, cheese, panko, salt, black pepper, and eggs in a bowl. Toss well to combine. Let mixture stand 5 minutes.
- 9Remove preheated baking sheet from oven; coat pan with cooking spray. Shape quinoa mixture into 4 (4-inch) patties. Place patties on pan, and return to oven. Bake at 375° for 10 minutes on each side or until lightly browned and thoroughly heated.
- 10Top with bell pepper relish and enjoy!