Being into health & fitness, I am always looking for new ways to add more protein to my diet. I recently jumped on the quinoa bandwagon and I'll admit I'm loving it. As you may know, quinoa is an ancient grain that contains eight grams of protein per cup and all nine essential amino acids. Eating quinoa before or after a workout is good for energy & muscle repair.
One way I've been enjoying quinoa is combed with baby spinach and Barlean's flax-chia-coconut blend. Formed into patties and lightly fried, this combination is a great way to get an extra nutritional boost. The Barlean's mix not only fuels the body but also supports digestive health and tastes great. Although these healthy quinoa cakes taste great on their own I enjoy them best with a Dijon yogurt dipping sauce.
Powerhouse Spinach Quinoa Cakes with Dijon Yogurt Dipping Sauce
5 ounces chopped baby spinach
1 large egg, beaten
2 tablespoons Barlean's flax-chia-coconut blend
1 cup cooked quinoa
Barlean's Coconut Oil for frying
Heat the coconut oil in a large skillet over medium heat. Add the spinach, eggs, quinoa and flax chia mix to a medium-size bowl. Mix well and let it sit for a few minutes to blend the flavors.
Form quinoa patties and place in skillet, in batches if necessary. Cook the patties until they’re browned on the outside, 4 to 5 minutes per side, and then flip. Serve warm with Dijon Yogurt Sauce.
Dijon Yogurt Sauce
1/2 cup Stonyfield Greek Yogurt
2 tablesoons Dijon mustard
sat and pepper
Mix ingredients in a small bowl and season with salt & pepper to taste.
I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own