1121 Cedar St
Campbell River, BC
Phone: 250-286-6011
Toll free: 1-877-922-6011
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Store Hours
Monday – Friday
9 am –  7 pm

9 am – 6 pm

10 am – 5 pm

Category: recipes

Quinoa Cakes Ingredients:

  • 1.5 cups quinoa
  • 1.5 cups vegetable broth
  • ½ cup olive oil
  • 1 medium onion chopped finely
  • 6 cloves garlic minced
  • salt & pepper to taste
  • 3 cups fresh spinach or 1 pkg frozen thawed and drained
  • 3 eggs
  • ¼ cup grated parmesan
  • 2 TBSP all purpose flour
  • 1 ½ tsp baking pwd
  • ¼ tsp grated lemon rind
  • 1 TBSP toasted sesame seeds, pine nuts or almonds

Lemon Yogurt Sauce:

  • 1.5 cup Balkan style plain yogurt
  • ½ cup chopped green onion
  • 1 TBSP lemon juice
  • 1 tsp dill
  • salt & pepper to taste


  1. Rinse quinoa  well with cold water with a fine sieve.  Place in a sauce pan with veggie broth, bring to a boil, reduce to simmer and cook covered for 15 minutes – liquid should be absorbed at this point.  Place in a large bowl, fluff with fork and let cool.
  2. Heat 1 TBS oil in skillet, fry onion, garlic and season with salt & pepper, stirring occasionally until onions are soft.  Add spinach, cook stirring until wilted and no liquid remains.  Let cool and then coarsely chop.
  3. Mix yogurt, lemon, salt & pepper, dill & onion in a bowl, whisk and set aside in fridge.
  4. Whisk together eggs, cheese, flour, baking powder,  toasted nuts or seeds and lemon rind. Fold into quinoa and add in onion & spinach mixture. Mix well.
  5. With wet hands form into patties and place on waxed paper lined tray and cool in fridge for 1 hour.
  6. In a non-stick skillet heat remaining oil as needed and sauté patties over medium high heat turning once until golden on both sides ~ 8 minutes in total.
  7. Keep warm in oven set on low. Serve drizzled with yogurt sauce or with sauce on the side.