- Serves 4
- Prep in 10 minutes (+ overnight soaking)
- Cook in 55 minutes
Perfect for brunch, lunch or a simple snack, these crunchy seeded spring onion & spinach quinoa cakes are full of fibre, plant-based protein & are simply delicious.
- High Fibre, High Protein
- Family Friendly
- Simple & Delicious
1/2 cup quinoa
1/2 organic vegetable stock cube
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
4 spring onions
1 cup spinach
1 tbsp ground flaxseed + 3 tbsp water
freshly ground black pepper
Rinse the quinoa well and if possible leave to soak in double its volume of fresh water for a couple hours – overnight.
Drain and rinse again, then add to a saucepan with 1 1/2 cups fresh water and the 1/2 stock cube. Bring to a boil then cover and turn down to a gentle simmer for 15 minutes. After this remove the lid and continue to cook for a further 5 minutes or until all the liquid has been absorbed.
Meanwhile mix the ground flaxseed with the water and set aside. Finely slice the spinach and spring onions and place in a large bowl with the rest of the ingredients.
Preheat the oven to 200ºC and line a tray with baking parchment.
Once the quinoa is cooked add to the bowl and mix well then add the flaxseed and mix again. Leave to sit for a few minutes so the spinach is slightly softened by the residual heat of the quinoa.
Give everything a final mix then divide into four and shape into large patties on the lined tray.
Bake for 15 minutes then carefully flip and cook for another 15-20 or until as golden and crunchy as you like.
Serve hot or cold, by themselves or as I have here topped with sliced avocado and a perfect poached egg.