Quinoa And Spinach Patties Recipes

Steps:

• Place cooled cooked quinoa in a large bowl.
• Add eggs, Parmesan cheese, onions, garlic, salt, spinach, and breadcrumbs.
• Mix well and let sit for a few minutes.
• The batter should be moist, but not runny.
• Form 1/4 cup sized patties.
• Heat olive 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 golden brown.

Steps:

• Rinse the quinoa in a strainer.
• In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
• Meanwhile, heat a skillet over medium heat and add the olive oil and garlic and onion.
• Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary).
• When the quinoa is done cooking, add it to the skillet along with the spinach.
• Stir it together until the spinach wilts.
• Add the crumbled feta cheese and stir to combine. Makes 2 servings.

Steps:

• Rinse Quinoa thoroughly, then add rinsed quinoa and water to a small pot. Let quinoa soak for fifteen minutes and then bring water to boil. Cover pot, reduce heat, and allow to simmer for 20 minutes or until water is absorbed and quinoa is tender.
• Peel and mince onions and garlic, but keep separated. Chop spinach.
• Saute onions in a large pan with olive oil, when onions are translucent, add spinach and garlic. Cook until spinach is wilted. Remove from heat.
• Chop cooked chicken into small pieces.
• Mix quinoa, vegetable medley, and chicken in bowl.
• Add salt, red pepper flakes, and herbs to taste, and allow mixture to cool to room temperature.
• Whisk 3 eggs together in a bowl.
• Add eggs to seasoned quinoa mixture and mix in thoroughly.
• Heat saute pan with medium heat, add olive oil.
• Form a couple of spoon fulls of mixture into a 3 inch wide patty, about 3/4 of an inch thick. Patty mixture may seem loose, but should cook nicely because of the egg.
• Place in pan and cook on both sides until brown. (I recommend cooking one patty and tasting it cooked before cooking the whole batch, add more seasoning if necessary.).
• Serve hot. (Some serving suggestions in recipe description.).

Steps:

• Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
• Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
• Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
• Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.