I have started adding the trendy power food, quinoa, to my diet these days as long as it is prepared in a flavorful fashion!

Did you know that although referred to as a grain, quinoa is actually a seed from a vegetable related to Swiss chard, spinach and beets? Interesting isn’t it!

The recipe that I have brought to you today – Quinoa spinach cakes – is a perfect protein and fiber powerhouse. I topped these cakes with avocado mango salsa to further enhance the flavor profile of this dish.

These cakes are very versatile and can be served as a finger food (make mini cakes), breakfast (with over easy egg on top) or as an ultimate veggie burger with melting cheese on top!!

Recipe                                                    Makes 12 -14                               45 minutes

Ingredients

• 1 onion, finely chopped
• 3 stalks green onions, finely chopped
• ¼ cup shredded carrots
• 3-4 garlic cloves, minced
• 1 cup spinach, thawed or steamed (I used frozen)
• 1 cup quinoa, cooked and cooled
• 2 eggs, whisked
• ¼ cup feta cheese
• ½ cup breadcrumbs
• 1/2 Tbsp. olive oil
• 1 tsp. freshly ground black pepper
• ½ tsp. red chili flakes
• Salt to taste

Method

1. Heat olive oil in a pan. Add onions and garlic and cook, until translucent.
2. Add carrots, green onions and spinach and cook for about 3-4 minutes on medium heat.
3. Transfer the mixture to a bowl and let it cool.
4. Add all of the other ingredients and mix gently.
5. Let the mixture sit for 15-20 minutes.
6. Make small patties and pan fry in a non-stick griddle or skillet, flipping in between until desired crispiness is reached.

Recipe for Avocado Mango salsa

• 2 semi-ripe mangoes, chopped
• 1 avocado, chopped
• ½ jalapeno pepper, minced
• ½ tsp. garlic powder
• Juice of one lime
• 2 Tbsp. cilantro, finely chopped
• Salt and pepper to taste

Mix all ingredients together to make salsa!

Notes

• Make sure to rinse quinoa thoroughly before cooking.
• You can bake these cakes in a preheated oven at 350 F (175C) for 10 minutes. Flip and bake for another 5 minutes. Keep checking as oven temperatures may vary.
• You can make these with left over quinoa!