Spinach and Quinoa Cakes with Goat Cheese

Name: Spinach and Quinoa Cakes with Goat Cheese Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 1/2 cup quinoa cooked; 1 cup spinach cooked and drained; 1 egg; 1 clove of garlic minced; 1 ounce of goat cheese crumbled; Salt and Pepper to taste

(5)

Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 4

Ingredients

1 1/2 cup quinoa, cooked1 cup spinach, cooked and drained1 egg1 clove of garlic, minced1 ounce of goat cheese, crumbledSalt and Pepper to taste

Directions

Mix all ingredients in a bowl, season with salt and pepper. Form 2-inch patties. Heat just enough oil in a skillet to cover the bottom of the pan on medium heat. Put cakes in the hot oil, and cook until browned, about 5 minutes each side.

Number of Servings: 4

Recipe submitted by SparkPeople user DINOBERTY29.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 219.2
Total Fat: 7.7 g
Cholesterol: 56.4 mg
Sodium: 75.2 mg
Total Carbs: 54.9 g
Dietary Fiber: 6.2 g
Protein: 14.5 g

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Member Reviews

CJACK66
My cakes didn't hold together very well, but they sure were tasty. I'll definitely make this again. I may add a few red pepper flakes next time to give them a bit of a kick! ;) - 3/7/12
JILLIANWILLIAN
OMG - made these yesterday for dinner... and just eating leftover for lunch today - SO good. Thanks for sharing!

jillian - 6/21/11
ECLECTICCHEF
My patties wouldn't form well. They fell apart. I used egg whites, maybe that made the difference. I tried 1/4 cup of flour to make it bind better and absorb some liquid but that didn't work either. Maybe I'll have to squeeze the excess liquid out of the spinach. Any tips?? Good combo regardless. - 9/6/10
CONEJO81
I have never had quinoa. this stuff is great. Will make again. kids loved this - 3/22/10
DPULLA
Wonderful! - 1/20/10
NATURALLYJJ
I love quinoa and have tried it several ways but this is delish! - 7/25/09
JESSIESCHILD
This will be a favorite on my list. The spinach and goat cheese are a wonderful meld of tastes. I think I will try these with Swiss Chard as well - 6/29/09