Name: Spicy Quinoa Spinach Cakes with Basil Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 cup cooked quinoa; 2 cups raw chopped spinach; 1/2 cup red onion diced; 2 tbsp Garlic diced; 1/4 cup fresh parsley; 2 Veg-Eggs (2 tbsp ground flax seed and 6 tbsp warm water); 1 tsp red pepper flakes; 1 grape tomato for garnish (optional); 1 cup Basil; 1/4 cup mint; 3 tbsp pine nuts (or chickpeas white beans, etc.); 2 tbsp lemon juice; 3 cloves Garlic diced; salt and pepper to taste

Spicy Quinoa Spinach Cakes with Basil Pesto

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch

Cuisine American

Servings servings

Ingredients

Cakes

3 cup cooked quinoa
2 cups raw chopped spinach
1/2 cup red onion diced
2 tbsp Garlic diced
1/4 cup fresh parsley
2 Veg-Eggs 2 tbsp ground flax seed and 6 tbsp warm water
1 tsp red pepper flakes
1 grape tomato for garnish optional

Pesto

1 cup Basil
1/4 cup mint
3 tbsp pine nuts or chickpeas white beans, etc.
2 tbsp lemon juice
3 cloves Garlic diced
salt and pepper to taste

Instructions

Combine all cake ingredients in a bowl, mix well with a fork and clump into balls. Smash them onto a skillet with a quarter sized amount of oil or veggie broth in the skillet. Flip over when one side in brown, and then brown the other side.
Serve warm with pesto drizzled on top with sliced tomato as garnish.

Notes

Plan Ahead – Prepare quinoa the night before or use pre-cooked.
Tip – You can use the Vegan Egg instead of flax seed.

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Spicy Quinoa Spinach Cakes with Basil Pesto