Spinach & Cheddar Quinoa Cakes with Creamy Buffalo Dip

These spinach and cheddar quinoa cakes with creamy buffalo dip are packed full of quinoa, barley and spinach and served with a cream cheese buffalo dip.

¼ cup quinoa (I used red, but any color will do)
¼ cup barley
1 cup water
1 tablespoon extra virgin olive oil
1 large shallot, minced
1 large garlic clove, minced
3 cups baby spinach, roughly chopped
2 eggs
2 tablespoons milk
¼ cup breadcrumbs
2 tablespoons panko breadcrumbs
½ cup grated cheddar cheese
salt & pepper
oil for pan frying (extra virgin, coconut or bacon fat will do)

For the Creamy Buffalo Dip:
3 ounces room temperature cream cheese
¼ cup plain Greek yogurt
1½-2 tablespoons buffalo sauce

View the full recipe at Running to the Kitchen →