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Spinach and Feta Quinoa Cakes with Lemon Dill Sauce
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- 1/2 cup plain Greek yogurt, reduced-fat or whole
- 2 tablespoons finely chopped scallions
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon + 2 teaspoons chopped fresh dill (divided)
- Coarse salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, finely chopped
- 5 ounces chopped baby spinach
- 2 large eggs, beaten
- 1 1/4 cups cooked quinoa
- 2 ounces crumbled feta cheese
- 1/4 teaspoon grated lemon zest
- 1/2 cup bread crumbs
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 282 % Daily Value *
- Total Fat: 9 g 14.24%
- Saturated Fat: 3 g 16.8%
- Trans Fat: 0 g %
- Cholesterol: 13 mg 4.2%
- Sodium: 279 mg 11.61%
- Calcium: 266 mg 26.55%
- Potassium: 524 mg 14.97%
- Magnesium: 0 mg 0%
- Iron: 6 mg 31.21%
- Zinc: 0 mg 0%
- Total Carbohydrate: 44 g %
- Dietary Fiber: 10 g 41.41%
- Sugar: 3 g
- Protein: 11 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 53.49%
- Vitamin C 26%
- Vitamin D 0.57%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
