QUINOA SPINACH PATTIES
Fantastic recipe from my favorite web site skinny taste.com. I make this at least once a week. Quinoa is very good for you and delicious as well. 1 cup of uncooked quinoa equals 3 cups cooked quinoa.
Provided by mandabears
Categories Greens
Time 35m
Yield 14 patties
Number Of Ingredients 9
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.
Nutrition Facts : Calories 218.3, Fat 5.8, SaturatedFat 1.6, Cholesterol 69.6, Sodium 236.8, Carbohydrate 31, Fiber 3.6, Sugar 1.1, Protein 10.7
QUINOA AND SPINACH PATTIES
Steps:
- 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.
Nutrition Facts : ServingSize 2 patties, Calories 236 kcal, Carbohydrate 30.5 g, Protein 11.5 g, Fat 7.5 g, SaturatedFat 2 g, Cholesterol 110 mg, Sodium 429.5 mg, Fiber 3 g, Sugar 2 g
BAKED QUINOA WITH SPINACH AND CHEESE
This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams
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