Spinach-Feta Quinoa Cakes with Lemon-Dill Yogurt Sauce

Lemon-Dill Yogurt Sauce:

1. 1/2 cup plain Greek yogurt, reduced-fat or whole

2. 2 tablespoons finely chopped scallions

3. 2 teaspoons freshly squeezed lemon juice

4. 2 teaspoons chopped fresh dill

5. Coarse salt and freshly ground black pepper

Quinoa Cakes:

1. 1 tablespoon extra-virgin olive oil

2. 1/2 cup finely chopped onion

3. 2 garlic cloves, finely chopped

4. 5 ounces chopped baby spinach

5. 2 large eggs, beaten

6. 1 1/4 cups cooked quinoa

7. 2 ounces crumbled feta cheese

8. 1 tablespoon chopped fresh dill

9. 1/4 teaspoon grated lemon zest

10. 1/4 teaspoon freshly ground black pepper

11. 1/2 cup bread crumbs

DIRECTIONS:

Lemon-Dill Yogurt Sauce:

1. Whisk together the yogurt, scallions, lemon juice, and 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.

Quinoa Cakes:

1. 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.

2. Add the eggs, quinoa, feta, dill, lemon zest, and 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.

3. Heat the panini press to medium-high heat. (I’m just going to use a frying pan because i don’t have a Panini grill and these look too good to miss out on)

4. Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties on the grill, in batches if necessary, and close the lid. Grill the patties until they’re cooked through and browned on the outside, 4 to 5 minutes. Serve warm with lemon-dill yogurt sauce.

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