Photo: Thomas J. Story; Prop Styling: Joni Noe

YieldsMakes 5 (serving size: 1 cake)Total Time1 hr 15 mins
AuthorDirty Gourmet, dirtygourmet.com

The women behind the blog Dirty Gourmet, dirtygourmet.com, pack up these savory homemade cakes as an alternative to trail bars. They're great for a snack or a trail lunch with a handful of nuts. You'll need 4-oz. ramekins for baking.

How to Make It

Step 1
1

Preheat oven to 350°. In a medium bowl, combine chia seeds and 1 1/2 tbsp. water; set aside. Cook quinoa according to package instructions, about 15 minutes.

Step 2
2

Meanwhile, sauté onion in 1 tbsp. oil in a medium frying pan over medium-high heat until starting to brown, about 5 minutes. Add spinach and artichokes and cook until spinach wilts, about 2 minutes. Pour into bowl with chia seeds and mix well. Drain quinoa and add to bowl. Stir in bread crumbs, salt, pepper, and parmesan.

Step 3
3

Rub 5 ramekins (4- to 4 1/2-oz. size) with remaining 1/2 tbsp. oil and set on a rimmed baking sheet. Divide quinoa mixture among ramekins. Press with fingers to compact mixture so ramekins are filled two-thirds. Bake until cakes are lightly browned on top, about 30 minutes. Let cool completely.

Step 4
4

Remove quinoa cakes from ramekins with a small spatula. Wrap each cake in foil or waxed paper.

5

Make ahead: Chilled, up to 1 week. In a backpack, 1 day.

6

*Find in the baking aisle at well-stocked supermarkets.

Ingredients

 1 tablespoon chia seeds*
 1/2 cup red quinoa, rinsed well
 1/2 cup diced onion
 1 1/2 tablespoons olive oil, divided
 1/2 cup chopped fresh spinach leaves
 1/2 cup chopped drained marinated artichoke hearts
 1/4 cup plain dried bread crumbs
 1/2 teaspoon kosher salt
 1/2 teaspoon freshly ground pepper
 1 cup grated parmesan cheese

Directions

Step 1
1

Preheat oven to 350°. In a medium bowl, combine chia seeds and 1 1/2 tbsp. water; set aside. Cook quinoa according to package instructions, about 15 minutes.

Step 2
2

Meanwhile, sauté onion in 1 tbsp. oil in a medium frying pan over medium-high heat until starting to brown, about 5 minutes. Add spinach and artichokes and cook until spinach wilts, about 2 minutes. Pour into bowl with chia seeds and mix well. Drain quinoa and add to bowl. Stir in bread crumbs, salt, pepper, and parmesan.

Step 3
3

Rub 5 ramekins (4- to 4 1/2-oz. size) with remaining 1/2 tbsp. oil and set on a rimmed baking sheet. Divide quinoa mixture among ramekins. Press with fingers to compact mixture so ramekins are filled two-thirds. Bake until cakes are lightly browned on top, about 30 minutes. Let cool completely.

Step 4
4

Remove quinoa cakes from ramekins with a small spatula. Wrap each cake in foil or waxed paper.

5

Make ahead: Chilled, up to 1 week. In a backpack, 1 day.

6

*Find in the baking aisle at well-stocked supermarkets.

Spinach Artichoke Quinoa Cakes

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