Photo: Thomas J. Story; Prop Styling: Joni Noe
Total Time
1 Hour 15 Mins
Makes 5 (serving size: 1 cake)

The women behind the blog Dirty Gourmet,, pack up these savory homemade cakes as an alternative to trail bars. They're great for a snack or a trail lunch with a handful of nuts. You'll need 4-oz. ramekins for baking.

How to Make It

Step 1

Preheat oven to 350°. In a medium bowl, combine chia seeds and 1 1/2 tbsp. water; set aside. Cook quinoa according to package instructions, about 15 minutes.

Step 2

Meanwhile, sauté onion in 1 tbsp. oil in a medium frying pan over medium-high heat until starting to brown, about 5 minutes. Add spinach and artichokes and cook until spinach wilts, about 2 minutes. Pour into bowl with chia seeds and mix well. Drain quinoa and add to bowl. Stir in bread crumbs, salt, pepper, and parmesan.

Step 3

Rub 5 ramekins (4- to 4 1/2-oz. size) with remaining 1/2 tbsp. oil and set on a rimmed baking sheet. Divide quinoa mixture among ramekins. Press with fingers to compact mixture so ramekins are filled two-thirds. Bake until cakes are lightly browned on top, about 30 minutes. Let cool completely.

Step 4

Remove quinoa cakes from ramekins with a small spatula. Wrap each cake in foil or waxed paper.

Make ahead: Chilled, up to 1 week. In a backpack, 1 day.

*Find in the baking aisle at well-stocked supermarkets.

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