Happy Monday! These quinoa patties are a delicious meatless dish, they almost make me think I'm eating a chicken cutlet or meatball, without the meat of course yet they are packed with protein and nutrients from quinoa and spinach.
I'm really excited about this recipe adapted from Heidi Swanson's cookbook Super Natural Every Day. Her original recipe calls for kale, but since I made them on a whim, all I had was spinach and that worked out just fine. My (meat-loving) husband even thought they were great.
These actually made enough for several meals, so I had one topped mine with a poached egg for breakfast which was super yummy, and the rest I served as a main course for dinner with a big avocado salad and quite felt satisfied. I can't help thinking how good this would be with melted cheese on top in place of a burger to make it more of a veggie-quinoa burger. May have to try that soon! These patties are inexpensive to make, can be adapted for gluten-free diets, they are vegetarian which is also perfect for Meatless Mondays and are made with clean ingredients. Hope you enjoy!!
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 GF, 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.