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Savory Spinach and Feta Quinoa Cakes with Red Pepper Sauce
Original recipe: 4 servings · Prep: 15 min · Cook: 50 min · Total: 85 min
By PowerProteinPlates Editorial TeamPublished May 6, 2026 | Updated Oct 17, 2026
Mediterranean
85 mins
easy-recipeswhole-foodsmeal-prep-friendlybudget-friendly
Pan-fried quinoa, spinach and feta cakes served with roasted red pepper sauce. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 50 minutes; additional elapsed time 20 minutes; total about 85 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
50 min
Total
85 min
Servings
4
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
4
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 tablespoon olive oil (plus extra for frying)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1 teaspoon lemon zest
- 1 large egg, beaten
- 3/4 cup crumbled feta cheese
- 1/3 cup whole wheat breadcrumbs (or gluten-free alternative); a little extra only if the mixture is too wet
- Salt to taste
- 2 large roasted red bell peppers (jarred or freshly roasted and peeled)
- 1 tablespoon olive oil
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
-
Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and fluff with a fork. Let cool slightly.
-
Prepare the spinach mixture: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 more minute until fragrant. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, ground black pepper, smoked paprika, and cumin. Remove from heat and let cool.
-
Combine the quinoa cake mixture: In a large bowl, mix the cooked quinoa, sautéed spinach and onion mixture, lemon zest, beaten egg, crumbled feta cheese, and breadcrumbs until well combined. If the mixture feels too wet, add additional breadcrumbs to achieve a moldable consistency.
-
Form and cook the cakes: Shape the mixture into 8 equal-sized patties, approximately 2.5 inches in diameter. Heat olive oil in a non-stick skillet over medium heat. Fry the cakes in batches for 4-5 minutes on each side, or until golden brown and heated through. Drain on paper towels.
-
Prepare the red pepper sauce: In a blender or food processor, combine roasted red bell peppers, olive oil, garlic, lemon juice, smoked paprika, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
-
Serve the quinoa cakes warm with the red pepper sauce. Refrigerate leftovers promptly for up to 3 days.
Timing note
Quinoa cooking and cooling, vegetable cooking and cooling, shaping and frying in batches all precede serving. Allow additional time as needed; a tested total is not available.
Frequently Asked Questions
- Can I change flour or binder ingredients?
- Substitutions have not been validated and can affect moisture, set and cooking. Check ingredient labels for relevant allergens.
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