Spinach Quinoa Cakes with Garlicky Yogurt | Naturally Ella

Spinach Quinoa Cakes with Garlicky Yogurt

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 dozen cakes 1x
  • Category: lunch
  • Method: stove-top


Quick and delicious quinoa cakes filled with spinach. A perfect hand-held snack, salad topper, or light dinner.



Quinoa Patties

1 cup cooked quinoa

3 large eggs

1/2 cup whole grain bread crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoon olive oil

½ cup grated (veg friendly) Parmesan

½ cup finely shredded spinach

3 tablespoons minced parsley

3 tablespoons minced chives

Oil, for frying

Yogurt Sauce

½ cup plain, whole milk yogurt

1 clove garlic, grated

Splash of lemon juice

Salt, to taste


  1. Combine all the ingredients in a bowl and stir to combine. Let rest for 20 minutes.
  2. While waiting, make the yogurt sauce. Combine the ingredients in a small bowl and stir to combine. Let sit while frying the fritters.
  3. When ready to fry, heat a large skillet over medium-low heat. Form the quinoa mixture into small, 2” patties that are about ½” thick. Place in the pan and fry on each side for about 3 to 4 minutes. The fritters should be golden and crisp. Serve with the yogurt and more herbs as desired.


Tips + Tricks: If the mixture has trouble holding together, let it rest for about 20 minutes. Also, don’t be in a hurry to flip these. Let crisp and brown before attempting the flip.

Use up leftover ingredients: quinoa, spinach, herbs


  • Serving Size: 3 to 4 cakes
  • Calories: 414
  • Sugar: 4.5
  • Sodium: 650
  • Fat: 18.1
  • Saturated Fat: 5.1
  • Carbohydrates: 46
  • Fiber: 4.5
  • Protein: 18.4
  • Cholesterol: 150

Keywords: quinoa cakes, vegetable cakes