Cheesy Artichoke Spinach Quinoa Cakes with Lemon Caper Sauce recipes

Ingredients

• 2 tablespoons olive oil
• 2 shallots, chopped fine
• 2 cloves of garlic, minced
• 6 ounces frozen artichoke hearts, thawed
• 1 1/2 cups packed fresh baby spinach
• 2 cups cooked quinoa
• 1 cup grated parmesan cheese
• 1 teaspoon dried oregano
• 3 tablespoons mayonnaise
• 1 large egg, lightly beaten
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1/4 cup low-fat plain greek yogurt (I use Chobani)
• juice and zest of half a lemon
• 1 teaspoon capers, drained and chopped
• pepper
• salt

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