Spinach Feta Quinoa Cakes with Roasted Cherry Tomato Sauce

Recipe by From a Chef's Kitchen

Replace some of your meat-centric meals with protein-packed Spinach - Feta Quinoa Cakes with Roasted Cherry Tomato Sauce.

Ingredients

• quinoa CAKES
• 2 tablespoons olive oil ((divided))
• ½ small Onion (finely chopped)
• 3 cloves garlic (minced)
• 1 cup frozen chopped spinach (thawed and squeezed of excess moisture )
• 1½ cups cooked quinoa
• 1 zest of large lemon
• ⅓ cup feta cheese
• salt and freshly ground black pepper (to taste)
• 2 eggs
• non-stick cooking spray
• sauce
• 2 pints cherry tomatoes, 1 red, 1 yellow
• 2 cloves garlic (minced)
• 3 tablespoons olive oil ((divided))
• salt and black pepper (to taste)

Method

1. QUINOA CAKES
2. Preheat oven to 400 degrees.
3. Heat olive oil over medium-high heat. Add onion and cook 4-5 minutes or until softened. Add garlic and spinach and cook 1 minute. Transfer to a bowl.
4. Add quinoa, lemon zest, feta cheese and salt and black pepper to taste. Stir in eggs.
5. Line a baking sheet with non-stick aluminum foil. Spray foil with cooking spray.
6. Form quinoa mixture into 8 even cakes. Place on prepared aluminum foil. Bake 15 minutes. Turn and bake 10 more minutes.
7. SAUCE
8. Preheat oven to 400 degrees. Combine cherry tomatoes, garlic, olive oil, salt and black pepper on a baking sheet. Roast for 25-30 minutes or until softened and juices are released. Serve with quinoa cakes.

View the recipe instructions at From a Chef's Kitchen