Skip to main content

Spinach and Bulgarit (or Feta) Quinoa Cashew Patties

Spinach and Bulgarit (feta) Quinoa Cashew Patties

Preparation is really the key to enjoying every minute of the long holiday like a vacation instead of like a grueling marathon. Try this delicious easy spinach and Bulgarit (or Feta) quinoa cashew patty to take with you on day trips and enjoy a Gluten free treat that is a healthy and convenient choice for your travels.  

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

Yogurt Dill sauce

  • 1/2 cup plain Greek yogurt,  reduced-fat or whole
  • 2 tablespoons finely chopped scallions
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons chopped fresh dill (divided)
  • Coarse salt and freshly ground black pepper

Quinoa patties

  • 1 1/4 cups cooked quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, finely chopped
  • 9 1/2 ounces chopped baby spinach or any seasonal green from kale to chard
  • 2 large eggs, beaten
  • 1 tablespoon chopped dill
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup cashews
  • 1/4 cup potato starch
  • 2 ounces crumbled 5% Bulgarit or Feta cheese

Preparation

Directions for Sauce:

1. Whisk together the yogurt, scallions, lemon juice, and 2 teaspoons dill in a small bowl. Season to taste with salt and pepper. 

2. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.

Directions for Quinoa Patties:

1. Cook quinoa according to package directions.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Add the spinach and cook, stirring often, until wilted, about 3 minutes. Transfer the mixture to a medium-size bowl.

3. Add the eggs, quinoa, 1 tablespoon dill, lemon zest, and 1/4 teaspoon black pepper and mix well. 

4. In a food processor, puree the cashews, then add them together with the potato starch and vegetable mixture, and let it sit for a few minutes to allow the mixture to set, then add in the the crumbled 5% Bulgarit or Feta cheese.

5. In a clean large skillet, and add 1 tablespoon oil, and heat for a few minutes.

6. Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties in a skillet, in batches if necessary. Cook the patties until they’re browned on the outside, 4 to 5 minutes per side, and then flip.

7. Serve warm or cold with lemon-dill yogurt sauce.