This was another recipe where I was l determined to use only the ingredients I had on hand. Quinoa (I use Nature’s Earthly Choice) is a staple in our pantry and I have been keeping frozen spinach in stock as well. I purchased a huge bag at BJ’s and was pleased to find out that it is non-GMO! This recipe is a great addition to any meal!
Quinoa and Spinach Patties
Servings: 7 • Serving Size: 2 patties • Old Points: 5 pts • Points+: 6 pts
Calories: 236.2 • Fat: 7.4 g • Protein: 11.4 g • Carb: 30.5 g • Fiber: 3.2 g • Sugar: 1.9 g
Sodium: 429.5 • Cholesterol: 110.0 mg
Adapted from Heidi Swanson’s Super Natural Every Day
- 1 cup uncooked quinoa
- 2 cups water
- 4 eggs, whisked
- 1/3 cup Parmesan cheese
- 3 large scallions, sliced thin
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1 cup steamed spinach, chopped (frozen is fine)
- 1 cup plain breadcrumbs (for Gluten Free, be sure to use GF breadcrumbs)
- 1 teaspoon olive oil
Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.
In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.
Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.
Makes 14 patties.