These shrimp and spinach quinoa cakes are a delicious and nutritious option for a light meal or appetizer. Packed with protein from the shrimp and quinoa, and loaded with flavor from the spinach, garlic, and Parmesan cheese, they are sure to please your taste buds!
Ingredients: 1 lb shrimp, peeled and deveined. 1 cup cooked quinoa. 2 cups fresh spinach, chopped. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg, beaten. 2 cloves garlic, minced. 1 teaspoon lemon zest. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Warm the oven up to 190C 375F. Pulse shrimp in a food processor until they are very small pieces. Fry the quinoa, chop the spinach, add the breadcrumbs, Parmesan cheese, beaten egg, minced garlic, lemon zest, salt, and pepper. Mix everything together in a large bowl. Mix everything together well. Little patties should be made from the mixture. Set a pan on medium heat and add the olive oil. The quinoa cakes should be cooked for three to four minutes on each side, or until they turn golden brown. Place the cakes on a baking sheet that has parchment paper on it. After the oven is hot, bake for 10 to 12 minutes, or until the food is done all the way through. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 20 minutes
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