Spinach, Feta Quinoa Cakes with Lemon Dill Sauce - Schlotterbeck & Foss

Ingredients

• 1 tbsp extra-virgin olive oil
• 1/2 cup yellow onion, fine diced
• 2 garlic clove, minced
• 5 oz baby spinach, small cut, roughly diced
• 2 large eggs, beaten
• 1 1/4 cups quinoa, cooked
• 2 oz feta cheese, crumbled
• 1/4 tsp lemon zest, grated
• 1/4 tsp dice, small diced
• 1/2 cup unseasoned bread crumbs