Spinach And Chicken Quinoa Patties Vegetarian Variation Include Recipes

SPINACH AND CHICKEN QUINOA PATTIES (VEGETARIAN VARIATION INCLUDE

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.).

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.