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
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.