Savory Quinoa and Spinach Cakes

Name: Savory Quinoa and Spinach Cakes
Cook time: 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 5 ml olive oil divided; 120 g dry quinoa rinsed; 240 ml water for cooking quinoa; 10 ml olive oil divided; 120 g baby spinach finely chopped; 1 g fine salt divided; 2 clove garlic minced; 200 g firm tofu pressed and crumbled finely; 1 each large egg beaten; 30 g finely grated Parmesan cheese; 2 each scallions thinly sliced; 35 g breadcrumbs; 2 g dried oregano; 3 g fine salt divided; 1 g black pepper divided; 0.5 g red pepper flakes optional; 120 g plain yogurt for sauce; 15 ml lemon juice freshly squeezed; 5 g fresh dill chopped

Cooked quinoa is mixed with sautéed spinach, tofu, egg, Parmesan, and herbs, then baked in a muffin tin until set and browned at the edges. The cakes are served warm with a simple yogurt sauce and a squeeze of lemon for a soft, tangy contrast to the crisp exterior.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

5 ml olive oil divided
120 g dry quinoa rinsed
240 ml water for cooking quinoa
10 ml olive oil divided
120 g baby spinach finely chopped
1 g fine salt divided
2 clove garlic minced
200 g firm tofu pressed and crumbled finely
1 each large egg beaten
30 g finely grated Parmesan cheese
2 each scallions thinly sliced
35 g breadcrumbs
2 g dried oregano
3 g fine salt divided
1 g black pepper divided
0.5 g red pepper flakes optional
120 g plain yogurt for sauce
15 ml lemon juice freshly squeezed
5 g fresh dill chopped

Instructions

Heat the oven to 200 C. Lightly oil a 12-cup muffin tin. Oven fully preheated and muffin cups lightly coated.
Combine the rinsed quinoa and water in a saucepan, bring to a boil, cover, reduce to low, and cook until the grains are tender and the water is absorbed. Quinoa is fluffy and no water remains in the pan, about 15 minutes.
While the quinoa cooks, warm 10 ml olive oil in a skillet over medium heat. Add the spinach and a pinch of the salt, and cook until fully wilted. Stir in the garlic for 30 seconds, then remove from the heat and cool slightly. Spinach is wilted and any moisture has been cooked off.
In a mixing bowl, combine the cooked quinoa, wilted spinach mixture, tofu, egg, Parmesan, scallions, breadcrumbs, oregano, the remaining salt, the black pepper, and red pepper flakes if using. Mix until the mixture holds together when pressed. Mixture looks evenly combined and slightly sticky, not wet.
Divide the mixture evenly among the muffin cups and press firmly to compact each cake. Brush or drizzle the tops with the remaining 5 ml olive oil. All cups are filled and the tops are lightly oiled.
Bake until the cakes are set, deeply golden at the edges, and pull slightly from the sides of the tin, about 18 to 20 minutes. Let them rest 5 minutes before unmolding. Cakes are firm enough to release cleanly from the tin.
Stir together the yogurt, lemon juice, and dill for the sauce. Serve the cakes warm with the sauce on the side. Sauce is smooth and herb-speckled; cakes are ready to serve.