Tuesday, March 25, 2014

Greek Quinoa Cakes

I’d be lying if I said I was having a great day today.

Yesterday afternoon I started having a pinch of pain in my lower back, and it’s continued until today. I’m not quite sure what I did – possibly something at PT yesterday? Either way, I’m beginning to feel like my body is waging a war against me.

Or…I’m just feeling a bit whiney this morning and can’t seem to shake it off.

Which honestly is crazy because 1. I am an OPTIMIST. 2. I had a super yummy supper last night and a delicious breakfast this morning. Good food typically makes me feel better!

But even an optimist can have a down moment, so I’m just reminding myself I don’t need to be perfect. I can be a bit grumpy. Most likely I’ll feel tons better later today, and if I’m grumpy until tomorrow – so be it. So long as I don’t take it out anyone at work – I’ll be good!

Winking smile

Now, let’s talk about that super yummy supper.

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Greek Quinoa Patties with fresh avocado and herbed Greek Yogurt.

I love it when recipes work!

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Crunchy, Crisp Quinoa – soft pillows of feta – a light lemon zest


If you’re nervous about trying Quinoa, then this is the recipe for you! It’s easy and the texture is drastically changed. You’ll get all those great health benefits and the protein punch without feeling like you’re eating tiny seeds.

Greek Quinoa Cakes – adpated from Popular Paleo and Spoon Fork Bacon

gluten free - vegetarian

You’ll need:

4 cups cooked quinoa (one cup raw makes 4 cups cooked)
2 cups Baby Spinach, thinly sliced
2 scallions, thinly sliced
zest of one lemon
1/4 cup flaxseed meal ( I used King Arthur’s Gluten Free)
1 tsp kosher salt
1 tsp garlic powder
3/4 cup feta
5 eggs, whisked

Plus oil for cooking: I used 2 tbsp. coconut oil

I highly recommend cooking your quinoa ahead of time. You’ll need it cooked and cooled for this recipe, so you could totally make it a day or two ahead of time.

In a large bowl, mix together your spinach, scallions, lemon zest, flaxseed meal, salt, garlic powder, and feta. Mix well. Add your cooled quinoa and mix well.

Heat your oil of choice over medium to medium high heat. While your oil is heating, add the whisked eggs to your quinoa mixture and stir well to combine.

Once your oil is hot, add the mixture in heaping spoonfuls. Use the back of your spoon to pat out the burger to 1/2 to 1/4 inch thickness.

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Let the cakes cook until they are golden brown – then flip.

Waiting until they are golden brown:

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is KEY! Otherwise they won’t hold up to flipping.

Cook on the other side until golden brown and you’re ready to serve! Halfway through your batch, you may need to reduce your heat a bit. I started on medium high but reduced to medium for my third batch.

Serve with toppings of your choice!

Salsa, Tomatoes, you decide!

Enjoy! Smile