Spinach and Lemon Quinoa Cakes

Serves 4 to 6 as a small meal or appetizer

4 cups cooked quinoa

2 cups spinach, washed, patted dry,

and roughly chopped

2 cloves garlic, minced

1 tablespoon lemon zest

Sea salt and pepper, to taste

2 cups panko breadcrumbs

4 eggs, beaten

Vegetable oil for frying

In a large bowl, mix the quinoa, spinach, garlic, and lemon zest. Taste and liberally season with salt and pepper. Add the panko and eggs; mix well to combine.

Form the quinoa mixture into 2-inch patties, about 1⁄2-inch thick. Heat a layer of olive oil in a large nonstick skillet. Drop patties into the oil and cook until golden brown, 2 to 3 minutes on each side. Place on paper towels to drain before serving.

Nutrient Analysis: Calories: 411; Total Fat: 9 g; Saturated

Fat: 2 g; Polyunsaturated Fat: 1 g; Monounsaturated

Fat: 2 g; Cholesterol: 211 mg; Sodium: 142 mg; Carbohydrates:

66 g; Fiber: 6 g; Protein: 18 g