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Spinach, Fava Bean and Quinoa Cakes

kept bylaura.d

Prep time: 45 mins
Cook time: 15 mins
Yield: about 30 small cakes

* To make 4 1/2 cups cooked quinoa, combine 1 1/2 cups well-rinsed raw quinoa with 2 1/4 cups water and a pinch of fine sea salt in a medium pot. Bring to a boil, then cover and simmer over medium-low heat for about 15 minutes, until water is absorbed. Let rest for 5 minutes before continuing.

hese little green superfood bombs are great with just a squeeze of lemon but would also work well with some jazzed up Greek yogurt as a dipping sauce. And while they’re a fitting one-dish dinner for four, they’d also work really well as finger food at a party with, say, a bunch of gluten-free vegans invited.


2 pounds frozen chopped spinach, thawed
3 cups fresh or thawed frozen fava beans
4 1/2 cups cooked quinoa*
6 medium garlic cloves, minced
1 teaspoon fine sea salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground sweet paprika
1/2 teaspoon ground turmeric
A few grinds of black pepper
Olive oil for pan-frying
Lemon wedges for serving



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