This has been an exhausting week for me. I drove from Virginia to Charleston, SC for a friends wedding. It was a long weekend of festivities, that while fun, take their toll. After the wedding I drove to Atlanta to watch the happy couples dogs while they were on their honeymoon. About 15 minutes from their house my radiator decided to blow up. So there I was standing by the side of one of the busiest Atlanta roads…holding my dog…while my car smoked and poured coolant onto the highway.
Needless to say, by the time I got to my friends house I was craving some warm delicious comfort food. I wanted something hearty, filling, and it definitely had to have cheese. After some deliberation I decided to make these spinach and goat cheese quinoa cakes. They were easy, fast, and exactly what I needed. The quinoa cakes were delicious and exactly what I wanted after my long weekend of travelling.
Local Ingredient: Goat Cheese (purchased from the local farmers market).
Start by cooking the quinoa until it is fork tender.
Put all the ingredients together in a large bowl and mix well.
Take the mixture and form six equal size cakes. Place them on an unlined baking sheet.
Bake at 375 degrees F for 25 minutes. Serve warm.
Ingredients
1/2 cup quinoa
1/2 cup water
1/2 cup vegetable stock
1/4 large onion, diced
2 cloves garlic, crushed
1/4 cup goat cheese
1 cup uncooked spinach, chopped
1 egg
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- Add the quinoa, vegetable broth and water to a medium stockpot. Bring to a boil. Reduce heat, cover, and simmer until quinoa is tender. Remove from heat and let stand 5 minutes. Fluff with a fork.
- Saute the onions and garlic in olive oil in a medium pan. Cook until translucent.
- In a large mixing bowl combine the quinoa, onions, garlic, spinach, goat cheese, and egg. Season with salt and pepper.
- Form the mixture into 6 cakes and place on an unlined baking sheet.
- Cook for 25-30 minutes.
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