
Recipe by
Chef Jeff
Savory Spinach Quinoa Cakes
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These quinoa cakes are packed with spinach and flavor, making them an excellent choice for a hearty breakfast that can be prepared in advance and enjoyed throughout the week!
Ingredients with Glycemic Index (GI)
- 1 cup cooked quinoa (GI: 53)
- 2 cups fresh spinach, chopped (GI: 15)
- 1/2 cup almond flour (GI: 0)
- 1/4 cup grated Parmesan cheese (GI: 0)
- 1/4 cup diced onion (GI: 10)
- 2 cloves garlic, minced (GI: 10)
- 1 teaspoon baking powder (GI: 0)
- 1 teaspoon paprika (GI: 0)
- 1/2 teaspoon black pepper (GI: 0)
- 1 tablespoon olive oil (GI: 0)
- Salt to taste
Cooking Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and chopped spinach to the skillet. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat.
- In a mixing bowl, combine the cooked quinoa, spinach mixture, almond flour, Parmesan cheese, baking powder, paprika, black pepper, and salt. Mix well.
- Form the mixture into 8 small patties and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Allow to cool slightly before serving.
Flavor Profile
These quinoa cakes have a delightful savory flavor, with the earthiness of spinach complemented by the nuttiness of almond flour and the richness of Parmesan cheese. The paprika adds a subtle smokiness that lifts the overall taste!
Serving Size
This recipe makes approximately 8 cakes, with a serving size of 2 cakes per meal.
Nutritional Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 2mg |
| Sodium | 80mg |
| Total Carbohydrates | 18g |
| Dietary Fiber | 3g |
| Total Sugars |
