Spinach Quinoa Cakes with Garlicky Yogurt

Spinach Quinoa Cakes with Garlicky Yogurt | Naturally Ella

There is a direct connection to having a toddler and uptick in the amount of finger foods we eat in our house. Granted, even some foods I wouldn’t consider finger friendly become so but that’s just life with a small child. However, sandwiches, quesadillas, and fritters are all weekly staples.

These quinoa cakes have been around for a bit but I’ve updated it to be a bit easier and really, just better. You can serve them by themselves but they also work on salads or even tucked in a pita. I like to make a big batch and use them as after school snack with these easy yogurt sauce.

Some quick notes. The yogurt sauce is better after it sits for a bit. I highly recommend making this first and letting it rest while you do everything else. As for the quinoa cakes, they can be a bit delicate. I recommend slightly wetting your hand a bit before shaping. This greatly helps the cakes not stick to your hands.

Quinoa Cakes


Greens: Swap out spinach for shredded kale or chard, just make sure to remove the stems first and shred the greens.

Grains: If you’re looking to use something other than quinoa, I’ve had solid success with bulgur and millet. The smaller, quick cooking grains are perfect.

Sauce: Doctor the sauce with your favorite add-ins. I love using harissa or more herbs in the yogurt or swirling in romesco.



Quick and delicious quinoa cakes filled with spinach. A perfect hand-held snack, salad topper, or light dinner.


Quinoa Patties

1 cup cooked quinoa

3 large eggs

1/2 cup whole grain bread crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoon olive oil

½ cup grated (veg friendly) Parmesan

½ cup finely shredded spinach

3 tablespoons minced parsley

3 tablespoons minced chives

Oil, for frying

Yogurt Sauce

½ cup plain, whole milk yogurt

1 clove garlic, grated

Splash of lemon juice

Salt, to taste


  1. Combine all the ingredients in a bowl and stir to combine. Let rest for 20 minutes.
  2. While waiting, make the yogurt sauce. Combine the ingredients in a small bowl and stir to combine. Let sit while frying the fritters.
  3. When ready to fry, heat a large skillet over medium-low heat. Form the quinoa mixture into small, 2” patties that are about ½” thick. Place in the pan and fry on each side for about 3 to 4 minutes. The fritters should be golden and crisp. Serve with the yogurt and more herbs as desired.


Tips + Tricks: If the mixture has trouble holding together, let it rest for about 20 minutes. Also, don’t be in a hurry to flip these. Let crisp and brown before attempting the flip.

Use up leftover ingredients: quinoa, spinach, herbs


  • Serving Size: 3 to 4 cakes
  • Calories: 414
  • Sugar: 4.5
  • Sodium: 650
  • Fat: 18.1
  • Saturated Fat: 5.1
  • Carbohydrates: 46
  • Fiber: 4.5
  • Protein: 18.4
  • Cholesterol: 150

Keywords: quinoa cakes, vegetable cakes

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