Week 47: Quinoa Cakes with Spinach and Goat Cheese

I found this recipe on the "Barefoot Kitchen" blog as a good way to use leftover quinoa. I didn't have any leftover, but still really wanted to try this recipe. Quinoa, spinach, and goat cheese are all things I really enjoy anyway, but the idea of frying them all three together just about blew my mind.

We ate them on a bed of fresh spinach, and we concocted a yogurt dipping sauce to go with them. Abby and I pretty much just threw random spices into plain Greek yogurt until we were satisfied with the flavor.

Overall, these were good, but it was hard for me to justify making already-delicious quinoa, and making it greasy and unhealthy. I would probably try it again, but as a special treat only!

Year of Yum Rating: 3 STARS

INGREDIENTS

2 cups spinach, roughly chopped
3 cloves garlic, minced
2 cups cooked quinoa
4 ounces goat cheese
1 egg, beaten
salt and pepper
olive oil for frying

DIRECTIONS
1. Wash and chop the spinach, pat dry. Mince the garlic. Heat 1 tablespoon of olive oil in a small skillet. Cook the garlic until lightly browned, about a minute, then add the spinach. Cover, and cook until wilted. Set aside and let cool.

2. In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined.




3. Chop the cooked spinach finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with salt and pepper to taste.

4. Heat a layer of olive oil in a non-stick skillet. Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.







Abby's leftovers, in a neatly-crafted duck container...