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Fava, Spinach and Quinoa Cakes

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Fava, Spinach and Quinoa Cakes

You will definitely want to make up a big batch of these flavorful Fava, Spinach, and Quinoa Cakes. They come together fast and reheat beautifully. Plus, the ingredients are protein-packed to help you stay energized, and best of all, satisfied!

Phase 1 | Serves 6
Prep time: 20 minutes |  Total time:  45  minutes 


  • 20 ounces frozen, chopped spinach, thawed
  • 2 1/2 cups fresh or frozen fava beans, thawed
  • 4 1/2 cups cooked quinoa
  • 6 medium garlic cloves, minced
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 4 egg whites
  • Lemon wedges to serve


  1. Preheat oven to 400 degrees. Squeeze out as much water as possible from the spinach and place in a large mixing bowl.
  2. Bring a medium pot of salted water to a boil. Add the fava beans and cook for 3 minutes. Drain them and place them in the bowl of a food processor, pulsing until coarse puree forms. Add to the mixing bowl with the spinach.
  3. Stir in the next 8 ingredients (quinoa through pepper). Stir in the egg whites until well combined.
  4. Form into 12 patties and place on a parchment-lined baking sheet. Bake for 20 minutes. Flip and bake for another 5 minutes. Sprinkle with a little more sea salt and fresh black pepper, and serve with lemon wedges.