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Quinoa & Spinach Patties


I just love experimenting with veggie patties because there are so many varieties to play with.

But because I happened to have cooked quinoa and spinach in my fridge, I tested out this pattie out.


VARIATIONS:

  • Swap the spinach for kale

  • Make them dairy free by swapping the Parmesan cheese for nutritional yeast.

  • If you prefer to bake them, Bake in a preheated oven 375 for 8 to 10 minutes on each side.

These quinoa patties are vegetarian and packed with protein and nutrients. Not to mention delicious and super easy to put together!



INGREDIENTS

  • 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 of almond flour - I seasoned the flour with spices (paprika, salt, black pepper and garlic powder)

  • 1 teaspoon olive oil


INSTRUCTIONS


  • 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 seasoned almond flour. 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.


You can serve these with a bun like a burger. Over a salad or even for breakfast topped with a fried egg!

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Curtir

Made the quinoa and spinach patties today for lunch for my family. The recipe was easy to follow and delicious. My kids were skeptical at first but tries it and ate two each.

Curtir
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