Spinach and Feta Quinoa Cakes with Lemon Dill Sauce (2024)

Published Jul 9, 2013 by Allyson
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Today I have yet another quinoa recipe, because really, do they ever get old?! No way! If you haven't jumped on the quinoa bandwagon yet, you are totally slow, but it's never too late! While quinoa seems to be a fad food right now, it's definitely going to stick around. It's one of the most complete foods, and is super healthy and great for your body. It's also so versatile and can be used in so many dishes! Don't believe me? Check out this Buffalo Quinoa 'Mac' and Cheese, for a healthy spin on the traditional favorite. Or how about some Strawberry Goat Cheese Quinoa Salad as a perfect side for those summer dinners? Want more inspiration? See more quinoa recipes at the bottom of this post. In particular I really like Bob's Red Mill Organic Whole Grain Quinoa.

Anyway, like I said, I am going to share another quinoa recipe with you- Spinach and Feta Quinoa Cakes. I love quinoa cakes because they are quick and easy, and so filling. I have made them several different ways, but my husband agreed with me that this is one of the best recipes we have tried. The spinach and feta go perfect together (the Greek were onto something here!), and topped with the cold lemon dill yogurt sauce, they taste amazing! These would definitely freeze up well if you wanted to make a large batch and save some for dinner another time. Serve these quinoa cakes alongside some roasted veggies or a heap of steamed broccoli and you have an awesome meal!

5 from 2 votes

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce

Ingredients

½cupplain Greek yogurtreduced-fat or whole
2tablespoonsfinely chopped scallions
2teaspoonsfreshly squeezed lemon juice
1tablespoon+ 2 teaspoons chopped fresh dilldivided
Coarse salt and freshly ground black pepper
1tablespoonextra-virgin olive oil
½cupfinely chopped onion
2garlic clovesfinely chopped
5ounceschopped baby spinach
2large eggsbeaten
1 ¼cupscooked quinoa
2ouncescrumbled feta cheese
¼teaspoongrated lemon zest
½cupbread crumbs

Instructions

Directions for Sauce

Whisk together the yogurt, scallions, lemon juice, and 2 teaspoon dill in a small bowl. Season to taste with salt and pepper. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.

Directions for Quinoa Cakes

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.
Add the eggs, quinoa, feta, 1 TBS dill, lemon zest, and ¼ teaspoon black pepper and mix well. Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.
Wipe out large skillet, and add 1 TBS oil. Heat for a few minutes.
Form quinoa patties about 2 ½ inches in diameter and ½ inch thick. Place the patties 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 lemon-dill yogurt sauce.

Recipe Notes

You could bake these too if you would like!

Love quinoa like I do? Check out these other great quinoa recipes!

You can also connect with me here:

Thanks for visiting!

- Allyson

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Reader Interactions

Comments

MARTHA
July 09, 2013 at 1:10 pm
I made the quinoa cake was delicious, I love your web thank
Reply
now at home mom
July 09, 2013 at 1:55 pm
🙂 your recipes they always look delicious Allyson! 🙂
Reply
- Allyson
  July 09, 2013 at 2:24 pm
  Thanks, Ingrid!
  Reply
JoAnn @ SweetPepperRose
July 09, 2013 at 5:44 pm
Hi Allyson, these look awesome, Pinning so my daughter can see it make them, she loves spinach!
Reply
- Allyson
  July 09, 2013 at 9:22 pm
  I hope she likes them!!!!
  Reply
GlamorousMommy
July 11, 2013 at 8:42 am
These look fantastic, definitely giving these a try!! Thank you for sharing at our All Things Thursday blog hop 🙂
See Also
1000 Calorie Diet Plan For Weight Loss- What To Eat & Avoid BBQ Vegan Black Bean Meatballs Dutch Oven Grecian Chicken Rutabaga Fries using Leftovers
Fotini
Reply
LydiaF
July 12, 2013 at 11:24 am
I saw the photo and immediately thought, "Yummy!" Consider it pinned! 🙂 Stopping by from the Pin Me Party.
Reply
Natasha Hoover
July 12, 2013 at 5:09 pm
These look super tasty! I already made my man look at them, too, and he agrees!
Reply
Nici ~ Posed Perfection
July 17, 2013 at 9:29 am
You had me at "Spinach and Feta". Wow! These look delicious! I am featuring you at Posed Perfection today from our first All Things Thursday Blog Hop. I hope you'll be back again tonight to link up more great recipes! Have a great week.
Blessings,
Nici
Reply
- Allyson
  July 17, 2013 at 9:31 am
  You are so sweet! Thanks for featuring me! I will hop back over today!
  Reply
Lori @Lori's Culinary Creations
July 19, 2013 at 11:21 am
Ok this looks amazing. I love spinach and feta together and to make it into a cake? I have to try this. Found you at What to Do Weekends
Reply
- Allyson
  July 19, 2013 at 11:40 am
  They are delicious! Thanks for coming by, Lori!
  Reply
malia
July 20, 2013 at 12:18 am
Looks dee-lish! Thank you for sharing. Pinned.
Reply
artsychicksrule
October 24, 2013 at 1:34 pm
These look fabulous!! Will definitely have to try! Thanks for sharing 🙂
Nancy
Reply
AtHomeOrganic
March 05, 2014 at 2:33 pm
Hi there! I made these but slightly altered the recipe to be what I consider "clean." They were great, thank you for the idea! It is posted on my blog with a link to yours as well. Again, thank you for this great idea! http://athomeorganic.com/2014/03/05/spinach-and-feta-quinoa-cakes-with-lemon-and-dill-sauce/
Reply
Stacy Deaton
March 23, 2014 at 2:15 pm
Can these be frozen and reheated? Looking for ideas to make on the weekend and have for lunches during the week.
Reply
- Allyson
  March 23, 2014 at 9:02 pm
  I haven't tried it, but I don't see why not!
  Reply
- AtHomeOrganic
  March 23, 2014 at 9:39 pm
  If it helps, I froze half of them when I made them for my husband and I. I wrapped them individually and put them in the fridge the night before. They were perfect to microwave for lunch the next day. That reminds me, I still have a few! Monday lunch is now planned! 🙂
  Reply
shari johnson
May 18, 2014 at 10:36 pm
how can I make these without the bread crumbs? hubby has severe reaction to bread and other flour items.
Reply
- Allyson
  May 19, 2014 at 10:02 am
  Can you try a gluten free 'bread' crumb?
  Reply
  - Kathy M.
    June 13, 2014 at 6:35 pm
    See Also
    Blood Type B Diet Food List (+ Shopping List and PDF) - Listonic
    We have a similar issue and are going to try crushed pork rinds instead of the crumbs. Can't wait to try these--going to sauté extra spinach with mushrooms and onions to top them, along with a poached egg, so it's sort of like a veggie eggs benedict! Yum! Thanks for sharing this recipe, Allyson!
    Reply
    - Kathy M.
      June 13, 2014 at 6:37 pm
      um..."veggie" barring the pork rinds (guess I did say "sort of"). OOPS! Could also just add an extra egg.
      Reply
    - Allyson
      June 13, 2014 at 9:47 pm
      Let me know how they turn out, kathy! I hope that change makes them great for you!
      Reply
      - Natalie
        October 04, 2014 at 9:26 pm
        Use crushed corn chex in place of the bread crumbs. I use them a lot in place of panko.
        Reply
Stacy@ The Serene Swede
August 05, 2014 at 12:52 am
I made these for our dinner tonight and they were absolutely amazing!! Even my super picky kids were asking for more!! Thank you so much for the recipe. I can't wait to make them again!
Reply
- Allyson
  August 05, 2014 at 10:55 am
  I am so happy that you and your family liked them! They are a hit at our house too! Hope to see you around again!
  Reply
Kayla
August 12, 2014 at 5:34 pm
Thanks so much! They were a hit when I made them -- so delicious! But what can you serve with them?
Reply
Megan
August 25, 2014 at 9:11 pm
I made this tonight and enjoyed it, but I made a few changes (by mistake): I used amaranth instead of quinoa, but I accidentally used too much water when cooking it, so the consistency was off. I also put 2 shallots into the dip instead of 2 tbsp... clearly it was a bad day! But they still turned out ok, and I'd try them again. Thanks for sharing!
Reply
- Allyson
  August 26, 2014 at 3:14 pm
  I am happy they still turned out okay! I Hope you try them again because they are delicious!
  Reply
CM
December 15, 2014 at 12:20 pm
If you bake them, what temperature and for how long? Thanks!
Reply
- Allyson
  December 15, 2014 at 1:40 pm
  I would try 400 degrees for about 30 minutes. Keep an eye on them. I would also lightly spritz the tops with olive oil spray!
  Reply
Kelly
January 28, 2015 at 10:01 pm
Just as an addition I have made these a few times now but I am getting more crafty in my endeavours and I thought I might share what I decided to add to this greatness. Tonight I decided to add sundried tomatoes and artichoke hearts to this mix. Spinach, artichoke, and feta are always an excellent mix. It is absolutely a win!!!!
Reply
- Allyson
  January 29, 2015 at 10:35 am
  Wow, that sounds great! I am definitely going to try that out because I LOVE artichokes! Thanks for sharing!!
  Reply
jennifer
August 31, 2015 at 1:05 pm
how many does the recipe make?
Reply
- Allyson
  September 02, 2015 at 9:00 am
  Should make 6-8
  Reply
laurapluszack
October 10, 2016 at 12:58 pm
When this says 1 1/4 cup cooked quinoa, is that how much to put in the pot to cook? Or how much post-cooked? For example, 1 cup of dry quinoa turns into like 2 cups once it's cooked.
Reply
- Allyson
  October 11, 2016 at 8:36 am
  It's 1 1/4 cooked quinoa...so that is after it is cooked. You should put about 3/4 cup into the pot and cook that!
  Reply
Donna Giulintano
January 07, 2017 at 12:17 am
We tried this tonight and it was absolutely delicious!! My son loves quinoa and we really need to try different ways of eating it. Loved the sauce too... it gives the patties an amazing Greek flair. Thank you so much!
Donna
Reply
- Allyson
  January 07, 2017 at 11:16 am
  I am so happy you loved them! I love how healthy and delicious they are! I am going to add them to my meal plan this week! I am also going to share your comment on my Facebook Page! Happy new Year, Donna!
  Reply
Crissy
June 08, 2017 at 8:43 pm
Mmm! These were so good! I have never tried quinoa before and this was the perfect recipe for my first time. These were so full of flavor, the only thing I did different was to add garlic to the sauce and omitted the onions in the cakes. They were still amazing and I would definitely make these again. Thanks for the recipe!
Reply
- Allyson
  June 09, 2017 at 9:39 am
  These are perfect for quinoa first time! So happy you loved them!
  Reply
Sioban Bowyer
October 26, 2017 at 12:59 pm
These are terrific! I have made them several times. I've also made ahead, then served cold as part of a cheese/fruit/nut appetizer platter. I have made them both with dill and with Italian parsley.
Thank you!
Reply
- Allyson
  October 26, 2017 at 1:15 pm
  Yum yum! I love these too! So glad they have become a staple in your home!
  Reply
Billy
November 29, 2017 at 2:51 pm
What a creative way to use quinoa. These look great! I love recipes that make use of dill in tasty ways. Can't wait to try this one at home!
Reply
- Allyson
  November 29, 2017 at 9:13 pm
  Billy, you will LOVE it! Please report back when you try it out!
  Reply
Sharon
August 21, 2020 at 9:36 am
Love your recipe but what can you substitute for quinoa ? Not a big fan of that .
Thank You
Reply
Bj reeves
October 10, 2022 at 12:54 pm

Nice alternate to Veggie burgers. Enjoyed by my meat loving husband!
Reply
- Allyson
  October 10, 2022 at 3:47 pm
  Great news!!
  Reply
Karen
December 03, 2022 at 10:18 am

Love these! I make them all the time. So delicious. I triple the recipe and freeze some. I love finding ways to use quinoa! Thank you.
Reply
- Allyson
  December 04, 2022 at 11:19 am
  So happy you love them!!! Thanks for sharing!
  Reply

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce (2024)

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