Quinoa, fresh spinach, kalamata olives, and feta cheese formed into patties and baked in the oven until crisp then served with tzatziki sauce and sliced lemon.
Heat 1 TBSP of the olive oil in a medium saucepan over medium-high heat.
Add the onion and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
Add the quinoa and garlic and stir until garlic becomes fragrant, about 10 seconds.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low and cover the pan. Cook, stirring occasionally, for about 20 minutes or until the quinoa has absorbed all the liquid.
Take the saucepan off the heat and stir in the chopped spinach. Transfer mixture to a large bowl and set aside to cool, about 15 minutes.
Stir the breadcrumbs, feta, eggs, olives, lemon juice, salt, and pepper in with the quinoa until well combined.
Using your hands form the mixture into 6 patties, about 3-inches wide and 1-inch high, squeezing them tightly to remove any excess moisture. Place formed patties onto a plate and refrigerate uncovered for 1 hour.
Take the patties out of the fridge, place a rimmed baking sheet in the oven and preheat to 400°F.
Brush the remaining 2 TBSP olive oil on both sides of the patties and carefully place on the preheated baking sheet in the oven.
Bake for 15 minutes, carefully flip over and bake 10 to 15 more minutes or until outside is crispy.
Serve the cakes with tzatziki sauce and lemon slices on the side.
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