Greek-Style Quinoa Cakes - Kid Approved

I am super excited about this kid-tested, several batches botched but finally perfected, tasty, easy to-do recipe.

Excited for several reasons:

• It's got quinoa - hello! Protein and fibre, such an awesome grain
• It actually can be used as a snack or meal (add a salad, or some pasta sauce and side veggies)
• It is freezable, so you can make a batch and freeze for whenever you need
• Completely filling and so versatile
• My kids ate it!!!

I had friends try this as well, and a few of you have asked for the recipe, so without further or due, here you are.

Ingredients:

2 cups cooked quinoa

1 small chopped red onion

1 diced red bell pepper

2 handfulls of chopped baby spinach

2 tablespoons of feta cheese
finely chopped green onion
2-3 teaspoons lemon juice
2 teaspoons of extra virgin olive oil
salt and pepper to taste
a dash dried oregano

3 eggs
breadcrumbs

Instructions:
Mix all the ingredients (except for the eggs and crumbs).

At this point this makes a great greek quinoa salad.

Crack the eggs in the salad, one by one and mix thoroughly.

Then add bread crumbs slowly while mixing until you get a mixture that is sticky but mold-able to hands.

Slightly grease a baking pan with olive oil I found this gave the cakes more of a crunch vs. just baking on parchment paper). 

With your hands take a golf ball size amount and roll, then slightly press into patties or cakes.

Bake at 350 for about 20 min, until browned and crisp.

If not eating right away, let cool and then freeze in a freezer bag. 

Tip:  If frozen, just pop into the toaster oven.  Or pan fry on low heat.  Add lemon juice to moisten.


Enjoy!