Quinoa Cakes

Quinoa cake

2 eggs
¼ cup flour
3 T. tahini, almond butter or peanut butter
1 T. balsamic vinegar
3 c. cooked quinoa (you can use cooked bulgur, oatmeal or millet)
¼ c. finely diced onion
2 garlic cloves minced
1 c. finely grated sweet potato
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
½ c. chopped nuts (pine nuts, walnuts, cashews, pecans), toasted
4 oz. crumbled feta cheese
2 T. chopped parsley, dill or cilantro
1 t. salt
Black pepper, cumin and/ or cayenne to taste
Vegetable or grape seed oil

Mix the first 4 ingredients in a large bowl, and then add the other ingredients except the oil. Stir until everything is well combined. Let the mixture chill in the fridge for about 30 minutes.

Preheat oven to 400º. Place 3-4 tablespoons of the mixture into wet hands and form it into a round flat patty. Put on an oiled baking sheet (or parchment paper). Bake, flipping halfway through, until lightly browned and crisp, about 25 minutes. Serve with a roasted red pepper sauce, garlic aioli or tzatziki.