Savory Spinach Quinoa Cakes

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

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and chopped spinach to the skillet. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat.
4. In a mixing bowl, combine the cooked quinoa, spinach mixture, almond flour, Parmesan cheese, baking powder, paprika, black pepper, and salt. Mix well.
5. Form the mixture into 8 small patties and place them on the prepared baking sheet.
6. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
7. 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