Quinoa Spinach Baked Cakes
These wholesome quinoa and spinach patties combine tender grains, fresh greens, and savory Parmesan for a nutritious, protein-rich meal. Lightly pan-fried to a golden crisp, they make a delicious, easy-to-prepare option for lunch, dinner, or meal prep.
Equipment
- 1 Medium saucepan
- 1 Large Mixing Bowl
- 1 Non-stick skillet
- 1 Whisk
- Measuring cups (various sizes)
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 4 large eggs whisked
- ⅓ cup Parmesan cheese use vegan Parmesan if preferred
- 3 large scallions thinly sliced
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- 1 cup steamed spinach chopped (fresh or frozen)
- 1 cup plain breadcrumbs gluten-free if needed
- 1 teaspoon olive oil
Instructions
- Thoroughly Rinse the Quinoa: Start by placing 1 cup of uncooked quinoa into a fine-mesh sieve or colander. Rinse it under cold running water for about 30 seconds to a minute. This important step removes the natural bitter coating called saponin, which can affect the flavor of your patties. Make sure to agitate the quinoa gently with your fingers while rinsing to wash away any residue.
- Cook the Quinoa Perfectly: Transfer the rinsed quinoa to a medium-sized saucepan and pour in 2 cups of fresh water. Place the saucepan over medium-high heat and bring the water to a full boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer gently. Cook for about 15 to 20 minutes, or until all the water has been absorbed and the quinoa grains appear translucent with tiny spirals visible. Remove the saucepan from heat and let the quinoa sit covered for 5 minutes to steam, ensuring fluffiness.
- Cool the Quinoa Before Mixing: Transfer the cooked quinoa to a large mixing bowl and spread it out slightly to help it cool down faster. This step is essential so that when you add the eggs, they don’t start cooking prematurely. Allow the quinoa to reach room temperature or just slightly warm before proceeding to the next step.
- Prepare the Flavorful Veggie and Cheese Mix: While the quinoa cools, prepare your other ingredients. Chop 3 large scallions thinly, mince 3 cloves of garlic finely, and chop 1 cup of steamed spinach (if using frozen, be sure to thaw and drain excess water first). In the mixing bowl with quinoa, add the whisked eggs (4 large), 1/3 cup grated Parmesan cheese (or vegan substitute), the chopped scallions, minced garlic, 1/2 teaspoon kosher salt, steamed spinach, and 1 cup of plain breadcrumbs. Stir everything gently but thoroughly with a spatula or wooden spoon until all ingredients are evenly combined.
- Let the Mixture Rest for Moisture Absorption: Once combined, allow the batter to sit for 5 to 10 minutes at room temperature. This resting period helps the breadcrumbs absorb moisture from the eggs and quinoa, resulting in a batter that’s moist yet firm enough to hold together when shaped. After resting, check the consistency; it should feel soft and pliable, not runny or dry.
- Shape the Patties Uniformly: Using a measuring cup or your hands, scoop out approximately 1/4 cup of the mixture for each patty. Shape each portion into a round, flat patty roughly 1/2 inch thick and about 3 inches in diameter. Arrange the formed patties on a plate or baking sheet lined with parchment paper to prevent sticking. Aim for uniform size so they cook evenly.
- Heat the Pan and Prepare for Cooking: Place a large non-stick skillet over medium-low heat and add 1 teaspoon of olive oil, swirling to coat the surface evenly. Allow the oil to warm for about 1 to 2 minutes until shimmering but not smoking. The moderate temperature ensures the patties cook through without burning on the outside.
- Cook the Patties Gently and Evenly: Carefully place the patties in the hot skillet without overcrowding; cook them in 2 or 3 batches if necessary. Cover the skillet with a lid to trap steam, which helps cook the patties evenly inside. Cook for about 8 to 10 minutes on the first side. After this time, gently flip each patty using a wide spatula and cook the other side for an additional 8 to 10 minutes, uncovered, to develop a golden-brown, crispy crust. Adjust the heat as needed to prevent burning.
- Drain and Rest the Patties: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Let them rest for a few minutes to firm up slightly before serving. This resting time enhances the texture and flavor.
- Serve and Enjoy Your Healthy Patties: Serve your quinoa and spinach patties warm, ideally with a poached egg on top or alongside your favorite dipping sauce or salad. They’re perfect for lunch, dinner, or meal prep and can be enjoyed immediately or refrigerated for later use.
Notes
This recipe is adapted from Heidi Swanson’s Super Natural Every Day, which means it focuses on wholesome, natural ingredients with straightforward techniques. To keep these quinoa patties vegetarian, you can substitute regular Parmesan cheese with a vegan Parmesan alternative. Using gluten-free breadcrumbs makes this recipe friendly for those with gluten sensitivities. When cooking, use a non-stick skillet and cook on medium-low heat to avoid burning while ensuring the patties cook through completely. Make sure to steam and thoroughly drain the spinach to prevent excess moisture, which can make the patties too soft.
