Recipe: Quinoa Cakes with Blood Orange and Feta

February 24 2012

Quinoa Cakes with Blood Orange and Feta

By Sous Chef Benjamin Nadolny
Suggested Pairings: Signature Pinot Gris
Serves 4


  • 1 large egg
  • 2 T all-purpose flour
  • 1½ T Tahini
  • 1½ tsp red wine vinegar
  • 1 tsp preserved lemon peel
  • 1½ C quinoa, cooked
  • ½ C lentils, cooked
  • 5 oz spinach, cooked and squeezed dry
  • ¼ C pine nuts, toasted and chopped
  • 3 oz feta cheese, crumbled
  • 2 T green onions, chopped
  • 1 T fresh parsely, chopped
  • 1 garlic clove, minced
  • ½ tsp salt
  • 1 C bread crumbs, panko is preferred
  • 3 T olive oil

Salad Bed

  • 2 blood orange supremes
  • 4 oz fresh spinach
  • ¼ lb feta cheese, cubed
  • ¼ C aioli or your favorite yogurt sauce, optional


    Preheat oven to 350 degrees. Put together all of the quinoa cake ingredients except for the bread crumbs. Form the mixture into patties. Coat each patty with bread crumbs.

    Heat a saute pan with the 3 Tb of olive oil. Pan fry both sides of the quinoa cakes. Transfer the cakes to the oven for 6-10 minutes.

    Toss together the blood orange supremes, fresh spinach and feta cheese with a touch of olive oil. Plate the spinach blend and top with the quinoa cakes. The quinoa cakes are nicely finished with an aioli or yogurt sauce.