Spinach-Feta Quinoa Cakes

Ingredients:

1 TBL Extra Virgin Olive Oil

1/2 cup finely chopped onion

2 garlic cloves minced

5 ounces of chopped baby spinach

2 lrg. eggs

1 1/4 cup cooked quinoa

2 ounces of  crumbled feta cheese

1 tsp of dill

1/2 cup bread crumbs

1/4 tsp. ground black pepper

a squirt of lemon 

Directions:

Heat the olive oil in a large skillet over medium heat.  Add onion, garlic and spinach and cook until softened, about 4-5 minutes.

In a bowl add eggs, quinoa, bread crumbs, feta, dill, lemon, salt and pepper and whisk together.   Let stand for a few minutes to let bread crumbs absorb some moisture.

Add onion and spinach mixture to bowl and mix together.

Heat George Foreman Grill or panini press.

Form Patties about 2 1/2 inches in diameter and 1 inch thick.  Place Patties on grill, and cook for 6-7 minutes, until golden brown and slightly stiff.

Serve warm and add Lemon-Dill Sauce if desired

Makes 8 patties

With a dollop of sauce there are 105 calories each!

Lemon Dill Sauce:

1/2 cup plain Greek yogurt

2 tablespoons of finely chopped onion

2 tsp. of freshly squeezed lemon

1 tsp. of dill

salt and pepper to taste

Mix and serve