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Spinach and Feta Quinoa Cakes with Lemon Dill Sauce

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Spinach and Feta Quinoa Cakes with Lemon Dill Sauce are the perfect healthy easy meal!

Today I have yet another quinoa recipe, because really, do they ever get old?! No way!  If you haven’t jumped on the quinoa bandwagon yet, you are totally slow, but it’s never too late!  While quinoa seems to be a fad food right now, it’s definitely going to stick around. It’s one of the most complete foods, and is super healthy and great for your body.  It’s also so versatile and can be used in so many dishes!  Don’t believe me?  Check out this Buffalo Quinoa ‘Mac’ and Cheese, for a healthy spin on the traditional favorite. Or how about some Strawberry Goat Cheese Quinoa Salad as a perfect side for those summer dinners?  Want more inspiration? See more quinoa recipes at the bottom of this post.  In particular I really like Bob’s Red Mill Organic Whole Grain Quinoa.

Anyway, like I said, I am going to share another quinoa recipe with you- Spinach and Feta Quinoa Cakes.  I love quinoa cakes because they are quick and easy, and so filling. I have made them several different ways, but my husband agreed with me that this is one of the best recipes we have tried.  The spinach and feta go perfect together (the Greek were onto something here!), and topped with the cold lemon dill yogurt sauce, they taste amazing!  These would definitely freeze up well if you wanted to make a large batch and save some for dinner another time.  Serve these quinoa cakes alongside some roasted veggies or a heap of steamed broccoli and you have an awesome meal!

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce are the perfect healthy easy meal!

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce
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Ingredients
  1. 1/2 cup plain Greek yogurt, reduced-fat or whole
  2. 2 tablespoons finely chopped scallions
  3. 2 teaspoons freshly squeezed lemon juice
  4. 1 tablespoon + 2 teaspoons chopped fresh dill (divided)
  5. Coarse salt and freshly ground black pepper
  6. 1 tablespoon extra-virgin olive oil
  7. 1/2 cup finely chopped onion
  8. 2 garlic cloves, finely chopped
  9. 5 ounces chopped baby spinach
  10. 2 large eggs, beaten
  11. 1 1/4 cups cooked quinoa
  12. 2 ounces crumbled feta cheese
  13. 1/4 teaspoon grated lemon zest
  14. 1/2 cup bread crumbs
Directions for Sauce
  1. Whisk together the yogurt, scallions, lemon juice, and 2 tsp dill in a small bowl. Season to taste with salt and pepper. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.
Directions for Quinoa Cakes
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Add the spinach and cook, stirring often, until wilted, about 3 minutes. Transfer the mixture to a medium-size bowl.
  2. Add the eggs, quinoa, feta, 1 TBS dill, lemon zest, and 1/4 tsp black pepper and mix well. Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.
  3. Wipe out large skillet, and add 1 TBS oil. Heat for a few minutes.
  4. Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties in skillet, in batches if necessary. Cook the patties until they’re browned on the outside, 4 to 5 minutes per side, and then flip.
  5. Serve warm with lemon-dill yogurt sauce.
Notes
  1. You could bake these too if you would like!
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Spinach and Feta Quinoa Cakes with Lemon Dill Sauce are the perfect healthy easy meal!Love quinoa like I do? Check out these other great quinoa recipes!


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– Allyson

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Comments

  7. You had me at “Spinach and Feta”. Wow! These look delicious! I am featuring you at Posed Perfection today from our first All Things Thursday Blog Hop. I hope you’ll be back again tonight to link up more great recipes! Have a great week.
    Blessings,
    Nici

    Reply

    • If it helps, I froze half of them when I made them for my husband and I. I wrapped them individually and put them in the fridge the night before. They were perfect to microwave for lunch the next day. That reminds me, I still have a few! Monday lunch is now planned! 🙂

      Reply

  13. how can I make these without the bread crumbs? hubby has severe reaction to bread and other flour items.

    Reply

      • We have a similar issue and are going to try crushed pork rinds instead of the crumbs. Can’t wait to try these–going to sauté extra spinach with mushrooms and onions to top them, along with a poached egg, so it’s sort of like a veggie eggs benedict! Yum! Thanks for sharing this recipe, Allyson!

        Reply

    • I am so happy that you and your family liked them! They are a hit at our house too! Hope to see you around again!

      Reply

  16. I made this tonight and enjoyed it, but I made a few changes (by mistake): I used amaranth instead of quinoa, but I accidentally used too much water when cooking it, so the consistency was off. I also put 2 shallots into the dip instead of 2 tbsp… clearly it was a bad day! But they still turned out ok, and I’d try them again. Thanks for sharing!

    Reply

    • I would try 400 degrees for about 30 minutes. Keep an eye on them. I would also lightly spritz the tops with olive oil spray!

      Reply

  18. Just as an addition I have made these a few times now but I am getting more crafty in my endeavours and I thought I might share what I decided to add to this greatness. Tonight I decided to add sundried tomatoes and artichoke hearts to this mix. Spinach, artichoke, and feta are always an excellent mix. It is absolutely a win!!!!

    Reply

  20. When this says 1 1/4 cup cooked quinoa, is that how much to put in the pot to cook? Or how much post-cooked? For example, 1 cup of dry quinoa turns into like 2 cups once it’s cooked.

    Reply

  21. We tried this tonight and it was absolutely delicious!! My son loves quinoa and we really need to try different ways of eating it. Loved the sauce too… it gives the patties an amazing Greek flair. Thank you so much!

    Donna

    Reply

  22. Mmm! These were so good! I have never tried quinoa before and this was the perfect recipe for my first time. These were so full of flavor, the only thing I did different was to add garlic to the sauce and omitted the onions in the cakes. They were still amazing and I would definitely make these again. Thanks for the recipe!

    Reply

  23. These are terrific! I have made them several times. I’ve also made ahead, then served cold as part of a cheese/fruit/nut appetizer platter. I have made them both with dill and with Italian parsley.
    Thank you!

    Reply

  24. What a creative way to use quinoa. These look great! I love recipes that make use of dill in tasty ways. Can’t wait to try this one at home!

    Reply

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