Wednesday, May 26, 2010

Spinach Quinoa Cakes

Featured Ingredient: Spinach

It’s always around this time of year when one of my favorite farmers at the local farmers’ market sells a huge bag of organically grown spinach for 3 bucks. It’s a good excuse to give the frozen kale left over from last fall some time off from the menu.

Verdant spinach is one of the gastronomic highlights of spring – and it’s one of the most nutritious foods you can send down the gullet. It’s crammed with beta-carotene, vitamin C, vitamin K, folate and lutein plus zeaxanthin, two antioxidants that work together to protect eye health.

In this crazy easy recipe, the mild taste of spinach ensures that each bite is filled with irresistible goat cheese flavor.

Quinoa Spinach Cakes

½ cup quinoa
4 eggs
3 ounces spinach, stemmed and chopped
1 leek, white and some of the green part, thinly sliced
2 tablespoons fresh oregano
5 ounce package soft goat cheese
Salt and pepper to taste

In a small saucepan, combine quinoa with 1 cup of water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes or until all the water has absorbed. Preheat oven to 350°F. In a large bowl, lightly beat eggs and then mix in spinach, leek, oregano, goat cheese, salt and pepper. Mix in cooked quinoa. Divide mixture among 10 medium sized greased muffin cups. Bake for 15 to 20 minutes, or until set. Watch carefully so that the spinach and leeks on top don’t burn.

Printable Version


  1. Found these while searching for quinoa recipes. What a great idea! They were delicious and they are keeping in our fridge quite nicely, too!

    Question: I used another of your quinoa recipes (for the chocolate cupcakes) where you advise to put the wet ingredients (including the quinoa) in a blender. However, I note that you don't require it here. Is the texture supposed to reveal that much quinoa? I'm new to it, so I wasn't sure.

    Two things I did differently:
    1. I fried the leeks a bit in a pan to lightly brown them; I felt it deepened the flavor of the cakes.
    2. I used the same overall amount of cheese, but saved a bit from the mixing bowl so I could put some on top of each muffin before they baked. This may lessen the concern of burnt exposed spinach and leeks (and who doesn't like oven-browned cheese?).

    Thanks again!

  2. Thanks so much for these wonderful suggestions. I love the idea of adding some of the cheese to the top.
    For this recipe, I think a bit of the quinoa texture is desirable, but for the cakes you really don't want to notice it and hence the blender.

  3. I was wondering what you might suggest as a substitution for the goat cheese? Recipe sounds delicious.

  4. I think ricotta cheese would work as a sub for goat cheese.

  5. I used a normal three cheese mix like..colby, cheddar, and mozzarella shredded.

  6. I'm wondering what quinoa is? I guess I could google it. And while I'm at it, what does goat cheese taste like. I would love to try these new ingredients but hate to waste the money if I don't like them.

  7. Quinoa is a small whole grain most often beige in color with a delightful nutty, earthy taste. Google should reveal a ton of info on it. Goat cheese is one my favorites because it has a tangy flavor that is hard to resist.

  8. These are AMAZING!! So easy to make and so yummy! I really want to like quinoa, but the only way I eat it is if it's in something- on it's own or just mixed with veggies like a stir-fry it makes me gag. These are awesome though! I couldn't find leeks at my store and was too lazy to go to another store, so I used green onion :-)

  9. Making them right now! Easy to assemble. Smells delicious!


I love hearing from fellow muffin tin fans, so let me know what is on your mind.