SPINACH AND CHEDDAR QUINOA CAKES WITH CREAMY BUFFALO DIP

SPINACH AND CHEDDAR QUINOA CAKES WITH CREAMY BUFFALO DIP
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 234.8
  • Total Fat: 12.8 g
  • Cholesterol: 26.8 mg
  • Sodium: 217.6 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 12.0 g

View full nutritional breakdown of SPINACH AND CHEDDAR QUINOA CAKES WITH CREAMY BUFFALO DIP calories by ingredient


Introduction

These spinach and cheddar quinoa cakes with creamy buffalo dip are packed full of quinoa, barley and spinach and served with a cream cheese buffalo dip.
Author: Gina Matsoukas
These spinach and cheddar quinoa cakes with creamy buffalo dip are packed full of quinoa, barley and spinach and served with a cream cheese buffalo dip.
Author: Gina Matsoukas

Number of Servings: 4

Ingredients

    cup quinoa (I used red, but any color will do)
    cup barley
    1 cup water
    1 tablespoon extra virgin olive oil
    1 large shallot, minced
    1 large garlic clove, minced
    3 cups baby spinach, roughly chopped
    2 eggs
    2 tablespoons milk
    cup breadcrumbs
    2 tablespoons panko breadcrumbs
    cup grated cheddar cheese
    salt & pepper
    oil for pan frying (extra virgin, coconut or bacon fat will do)
    For the Creamy Buffalo Dip
    3 ounces room temperature cream cheese
    cup plain Greek yogurt
    1-2 tablespoons buffalo sauce

Directions

Combine the quinoa and barley in a small sauce pan. Add 1 cup of water, bring to a boil. Once boiling, reduce to a low simmer, cover and let cook for about 20 minutes until water is fully absorbed. Transfer quinoa and barley to a large bowl.
Heat the olive oil in a large skillet over medium heat.
Add the shallots, cook 1 minute then add the garlic, cook for about 30 seconds until fragrant. Add the spinach and cook for about 1-2 minutes until wilted. Add the mixture to the large bowl with the quinoa and barley.
Beat the eggs and milk together in a small bowl then add to the large bowl.
Add the breadcrumbs, cheddar and salt and pepper to taste.
Stir everything together until well incorporated.
Using the same skillet, add about 1 tablespoon of cooking oil of choice and heat over medium-high.
Shape the mixture into patties and cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined rack to drain. Add oil to the pan as necessary while cooking the patties.
Serve warm with the dipping sauce.
For the Creamy Buffalo Dip
Combine the cream cheese and yogurt in a small bowl and stir until mixed together and smooth.
Add the buffalo sauce and stir until incorporated.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JWCULVER925.