Spinach-Feta Quinoa Patties with Lemon-Dill Yogurt Sauce: Drool-Worthy Appetizer.

Okay…so I’m seriously going to turn into quinoa and I don’t even care about it.  It is such a versatile grain and can be eaten for any meal of the day.  I actually whipped the following recipe up for a “Biggest Loser” breakfast I was a part of that was cancelled.  I dished these out at lunch and they were a hit.  I almost wish I would have kept them for myself to inhale though…..

photo 1 (49)

Anyway, I’ve posted a lot of other quinoa-based dishes in the past.  Some are pasta substitutes, one is a chicken wing substitute, and others serve as a swap for rice-based meals.  Regardless, all of these options show just how much you can dress up or dress down this healthy grain.

The following recipe is copycat in nature with a few of my own personal tweaks.  Serve these up at your next bash or keep them in the fridge at work for a quick snack throughout your day.  Any way you have these, you’re going to have a hard time stopping at just one.

Spinach Feta Quinoa Patties with Lemon-Dill Yogurt Sauce:

The Patties:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup chopped baby spinach
  • 2 large eggs, beaten
  • 1 1/4 cups cooked quinoa
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon grated lemon rind 
  • 1/4 teaspoon black pepper
  • 1/2 cup bread crumbs

The Sauce:

  • 1/2 cup plain Greek yogurt
  • 3 tablespoons chopped scallions
  • 2 teaspoons freshly squeezed lemon juice
  • 3 teaspoons chopped fresh dill
  • salt and pepper to taste

What You Will Need To Do:

  1. The most important thing is to mix together the sauce ingredients and REFRIGERATE it for AT LEAST an hour before serving.  This will ensure all the flavors mix together.
  2. Cook your quinoa!
  3. Heat the oil in a large pan and add in the onion and garlic.  Saute it for a few minutes until the onions are translucent.
  4. Add in the chopped spinach and continue to saute until it is wilted.
  5. Move the ingredients from the pan to a large mixing bowl.
  6. Mix in the remaining Patty ingredients.
  7. Let the mix sit for 5-10 minutes so the crumbs absorb some of the moisture and to allow the quinoa to cool.
  8. Heat your pan again with a bit of oil and create small, ping pong shaped balls with your mix.
  9. Place them on the pan for about 5 minutes on each side or until golden brown.  Smush them gently on the pan to flatten them out.
  10. Put ‘yo patties on a plate and serve with your sauce.  These are even good COLD the next day!

Hope you’re enjoying the myriad of quinoa recipes posted!  What’s your favorite recipe with quinoa?  Do you have a favorite?  Will this be your NEW favorite?  Happy Dining and Happy Hump Day, y’all!  Be sure to stay tuned for the interview with Fresh From the Farm Juices.  Full interview will be posted on Sunday with lots of information for juicing newbies and for those who have been doing it for a while, too.  

Recipe Source:  Panini Happy

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One response to “Spinach-Feta Quinoa Patties with Lemon-Dill Yogurt Sauce: Drool-Worthy Appetizer.

  1. Pingback: Butternut Squash and Chickpea Curried Stew | The Paisley Kitchen·

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