Spinach Artichoke Quinoa Cakes Recipe

Name: Spinach Artichoke Quinoa Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon chia seeds*; 1/2 cup red quinoa, rinsed well; 1/2 cup diced onion; 1 1/2 tablespoons olive oil, divided; 1/2 cup chopped fresh spinach leaves; 1/2 cup chopped drained marinated artichoke hearts; 1/4 cup plain dried bread crumbs; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 1 cup grated parmesan cheese

Servings: persons

1 tablespoon chia seeds*
1/2 cup red quinoa, rinsed well
1/2 cup diced onion
1 1/2 tablespoons olive oil, divided
1/2 cup chopped fresh spinach leaves
1/2 cup chopped drained marinated artichoke hearts
1/4 cup plain dried bread crumbs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup grated parmesan cheese

1
Preheat oven to 350u00b0. In a medium bowl, combine chia seeds and 1 1/2 tbsp. water; set aside. Cook quinoa according to package instructions, about 15 minutes.
2
Meanwhile, saute onion in 1 tbsp. oil in a medium frying pan over medium-high heat until starting to brown, about 5 minutes. Add spinach and artichokes and cook until spinach wilts, about 2 minutes. Pour into bowl with chia seeds and mix well. Drain quinoa and add to bowl. Stir in bread crumbs, salt, pepper, and parmesan.
3
Rub 5 ramekins (4- to 4 1/2-oz. size) with remaining 1/2 tbsp. oil and set on a rimmed baking sheet. Divide quinoa mixture among ramekins. Press with fingers to compact mixture so ramekins are filled two-thirds. Bake until cakes are lightly browned on top, about 30 minutes. Let cool completely.
4
Remove quinoa cakes from ramekins with a small spatula. Wrap each cake in foil or waxed paper.
5
Make ahead: Chilled, up to 1 week. In a backpack, 1 day.
6
*Find in the baking aisle at well-stocked supermarkets.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon chia seeds*, 1/2 cup red quinoa, rinsed well, 1/2 cup diced onion, 1 1/2 tablespoons olive oil, divided, and more.

Yes, Spinach Artichoke Quinoa Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach Artichoke Quinoa Cakes

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