My current food craving is quinoa. I needed to find a way to use up some baby spinach and artichoke and I came up with these tasty little cakes this afternoon on my lunch break. They are more than just delicious - they are highly nutritious and only 100 calories per cake!
Yields 10 cakes
- 1 c quinoa
- 2 c chicken broth
- 2 tbsp extra virgin olive oil, divided
- 1/2 c onion, julienned
- 3/4 c artichoke hearts, chopped
- 1 1/2 c baby spinach, chopped
- 1 large garlic clove, minced
- 1/4 c grated Parmesan cheese
- 1/2 c breadcrumb
- 2 large eggs
- Salt, to taste
- Pepper, to taste
Bring the chicken broth to a boil in a medium sauce pan. Add the quinoa and return to a boil. Cover and turn down the heat to low. Allow the quinoa to cook for 10 to 15 minutes, or until they are tender and appear popped open. Fluff with a fork and set aside.
Meanwhile, heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the onion and cook until caramelized, about 15 minutes. Add the artichoke, spinach and garlic clove to the hot skillet and stir well to combine. Cook until the spinach is wilted down, about 1 minute. Season with salt and pepper, to taste.
In a large bowl, combine the cooked quinoa, artichoke mixture, Parmesan, breadcrumb and eggs. Mix with a spoon.
Using the same skillet, add the remaining 1 tbsp of olive oil and heat to medium heat. When the skillet is hot, drop the quinoa cake mixture by 1/4 cups and shape into patties that are about 1/2-inch thick. Cook on both sides until golden brown. Season with salt and pepper, to taste.