Cheesy Spinach & Bell Pepper Quinoa Cakes

I HAVE A CONFESSION:

I am probably the only health practitioner in the world that will only eat quinoa if I have to.

I really don't love it but I do believe that you can take almost any food and turn it into something you do like if you add all the right ingredients that tickle your taste buds.

SO, THAT IS EXACTLY WHAT I DID!

Welcome to the world my Cheesy Spinach and Roasted Bell Pepper Quinoa Cakes!

I created this recipe last night for one of my private cooking clients and they approved. Serve it with my Super Easy Spicy Ketchup for a yummy treat.  

Cheesy Spinach and Roasted Bell Pepper Cakes

Prep Time: 25 mins

Cook Time: 20-25 mins

Makes: 10-12 cakes

Serves : 10-12

Ingredients:

1.5 Cups Quinoa

3 Cups Low sodium broth

3-4 Handfuls Spinach (kale, and chard work well, too)

1 Teaspoon Coconut oil

4 Eggs

1 Cup Roasted bell pepper (Trader Joe’s jarred peppers work well)      

3 Tablespoons Parsley

2/3 Cup Almond or rice cheese, shredded

1 Teaspoon Garlic powder

½ Teaspoon Salt or to taste

½ Cup Almond flour/meal

Directions:

Pre-heat oven to 400.

Line a baking sheet with parchment paper and spray with coconut or avocado oil.

Rinse quinoa and place in a pot with broth. Bring to a boil over a high heat. Once boiling, cover with a lid and reduce heat to medium. Cook until water has evaporated, about 15-20 minutes. Turn off flame and let sit for 10 minutes. Keep covered with the lid. Then fluff with a fork.

While quinoa is cooling, sauté greens in a pan with coconut oil.  Once cooked, set aside.

Whisk eggs in a bowl that is large enough to fit all ingredients.

Dice bell peppers and parsley. Add to large bowl and combine eggs. Once the spinach has cooled, add it to the bowl along with rest of the ingredients. Combine evenly. Your mixture will be moist. If the mixture feels dry, add a little water. If the mixture feels too wet and you cannot form patties, add a little extra almond flour.

Let mixture rest for 10 minutes, and then form 10-12 patties. Place on baking sheet and bake for 15-20 minutes or until bottom is golden brown, then flip and bake for 5 minutes.

If you have extra-uncooked quinoa mixture, place in the fridge. It will last for a few days.