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Feta and Dill Quinoa Cakes

Serves 12.


    Feta and Dill Quinoa Cakes

    Tasting like Greek spanakopita, these are a healthier appetizer option, salad topper, or side to add to your holiday entertaining menu. In lieu of refined bread crumbs in traditional savoury cakes, white quinoa is used, lending plenty of iron and protein, as well as a pleasing chewy texture. A bonus? They’re baked, not fried.


    Tip: To add even more oomph and snowy white appeal to the cakes, add a clove of minced garlic (another unassuming white superfood), or serve with a garlicky yogurt dip.


    Feta and Dill Quinoa Cakes


    • 1 3/4 (435 mL) cups water
    • 1 cup (250 mL) uncooked quinoa
    • 2 tsp (10 mL) extra-virgin olive oil
    • 3 large free-range eggs
    • 4 oz (113 g) feta cheese, finely crumbled
    • 1 Tbsp (15 mL) lemon juice
    • 1/2 tsp (2 mL) ground black pepper
    • 1/2 cup (125 mL) buckwheat flour
    • 1 tsp (5 mL) dried dill


    Per serving:

    • calories119
    • protein6g
    • fat5g
      • saturated fat2g
      • trans fat0g
    • carbohydrates14g
      • sugars1g
      • fibre2g
    • sodium123mg



    In medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove lid and cool for 15 minutes.


    Preheat oven to 425 F (220 C). Line large, rimmed baking sheet with parchment paper and grease with oil.


    In large bowl, beat eggs. Mix in feta, lemon juice, and pepper. Mix in cooled quinoa, flour, and dill. Scoop 1/4 cup (60 mL) portions of mixture onto prepared baking sheet, 1/2 to 1 in (1.25 to 2.5 cm) apart, and with slightly wet hands, form 1/2 in (1.25 cm) high patties. Bake for 15 minutes, flip, and bake for an additional 5 to 10 minutes until firm and light brown.


    Serve warm or chilled. Store in refrigerator for up to 5 days.



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