Grain Free Quinoa Salmon Cakes

These are a great meal when you forget to take something out of the freezer to thaw, or you are trying to stretch the food budget a wee bit until pay day. They go together quickly if you have some quinoa set aside, and bake in just enough time to set the table and toss a salad to serve on the side.  Be sure to choose a wild caught salmon with no extra added ingredients.

Grain Free Quinoa Salmon Cakes

2 cans wild caught salmon, drained

1 cup pre-cooked organic quinoa

2 eggs, preferably pastured

½ cup Best Baa Raw Sheep’s Milk Feta Cheese, crumbled (or feta of choice)

2 cups organic baby spinach, (chop after measuring)

2 Tbsp chopped fresh organic basil (or 2 tsp dried)

1/3 cup organic sun dried tomatoes, finely diced (drained if in oil, soaked in hot water and drained if dry)

1/8 tsp organic cayenne

½ tsp Herbamare or sea salt of choice

Preheat oven to 375F

Mix all ingredients together in a large mixing bowl until very well combined. Using hands shape into patties, and place on a greased baking pan.(Mine made 10 patties, about 1 inch thick and 3 inches across)

Bake in preheated oven for 25 minutes or until lightly browned and cooked thru. Serve warm or chilled.

Ready to go in the oven to bake!