Go Back
Print

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce

Ingredients

  • ½ cup plain Greek yogurt reduced-fat or whole
  • 2 tablespoons finely chopped scallions
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon + 2 teaspoons chopped fresh dill divided
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped onion
  • 2 garlic cloves finely chopped
  • 5 ounces chopped baby spinach
  • 2 large eggs beaten
  • 1 ¼ cups cooked quinoa
  • 2 ounces crumbled feta cheese
  • ¼ teaspoon grated lemon zest
  • ½ cup bread crumbs

Instructions

Directions for Sauce

  1. Whisk together the yogurt, scallions, lemon juice, and 2 teaspoon 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 ¼ teaspoon 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 ½ inches in diameter and ½ 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.

Recipe Notes

You could bake these too if you would like!