Quinoa, Spinach & Sweet Potato Cakes

Quinoa is a rather new grain to most North Americans, but it is as versatile as rice. What is so exciting about quinoa is that it has a protein content that is superior to that of most grains, because it contains all the essential amino acids. Quinoa is a very easy to cook as it cooks in just 15 minutes, and can be used in salads, soups, as a side grain dish, or even in tasty vegetable cakes as I have made in this recipe. I loved the flavor of these cakes, and I topped mine with a little fresh salsa and guacamole. My husband instead enjoyed his with a dollop of fat free Greek yogurt and a sprinkling of green onions. I was trying to keep these cakes low fat so I used very little oil to fry them, but I think if you used a little more oil they would crisp up even more than mine did.

 
Why Healthy

  • Quinoa has a protein content that is superior to that of most grains, and is high in lysine, an amino acid important for tissue growth and repair. It’s also a good source of manganese, magnesium, phosphorus and copper, and it has a high iron content.
  • Sweet potatoes contain a wealth of orange-hued carotenoid pigments and phytonutrients.
  • Spinach can claim a special place among vegetables in terms of its phytonutrient content. Most of the flavonoid and carotenoid nutrients found in spinach that provide anti-inflammatory benefits provide antioxidant benefits as well. Spinach is also an excellent source of other antioxidant nutrients including vitamin C, vitamin E, beta-carotene, and manganese, as well as a very good source of the antioxidant zinc and a good source of the antioxidant selenium.

 

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Quinoa, Spinach & Sweet Potato Cakes

These hearty quinoa cakes include other healthy ingredients including sweet potatoes and spinach.

Yield: Serves 4-6

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients:

1 Small Sweet Potato, Roasted Until Tender
2 Cups Cooked Quinoa
1 Pound Baby Spinach, Steamed, Squeezed Dry & Chopped
1 Small Onion Finely Chopped
3 Cloves Garlic Minced
1/3 Cup Grated Parmesan Cheese
1 Large Egg, Beaten
1/2 teaspoon Smoked Paprika
1 Teaspoon Olive Oil
1 1/2 Cups Panko Breadcrumbs
Salt & Pepper
To Cook:
3 Tablespoons Olive Oil

Directions:

In a frying pan, heat the oil and cook the onions until tender, then add the minced garlic.
Cook the garlic just until fragrant, then add the spinach and mix well.
Cool to room temperature.
Peel the potato, cut into 1 inch dice, and place in a bowl with the quinoa, grated cheese, egg, and smoked paprika.
Add the cooled onion mixture, and season with salt and pepper.
Using your hands, form 6 equal sized cakes, and carefully roll each in panko crumbs.
Refrigerate for a minimum of one hour.
To cook, heat the remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
Cook the six quinoa cakes until ctrispy and golden brown on one side, then turn and cook until golden brown on the other side as well, about 15 minutes total cooking time.
Serve warm with topping of choice.

 

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