Quinoa Patties

Computer issues are resolved and I can now tell you all about these fantastic Quinoa Patties adapted from Skinny Taste!  They are protein-packed patties that are both super healthy and super tasty.  We ate them in pitas with cucumber-yogurt sauce the first night, then had some the next day over coleslaw for lunch; both ways were delish.  I made a large batch because these will freeze really well.  Try them; you’ll like them!  :)

Quinoa Patties (adapted from Skinny Taste)

Yields:  24 patties

2 C quinoa

4 C water

10 oz frozen spinach, thawed and squeezed dry

8 eggs

4 green onions

2 t minced garlic

1 t onion powder

1 t garlic powder

1/2 t red pepper flakes

S&P, to taste

1/2 C shredded parmesan

2 C panko crumbs

1 T extra-virgin olive oil

Rinse the quinoa in a fine mesh strainer (There’s a soapy-tasting residue if not rinsed.  Buy pre-rinsed quinoa if you don’t have a fine-mesh strainer or sieve).  After rinsing quinoa place it in a pan with the water.  Bring it to a boil and reduce heat to simmer and cook for about 20 minutes; most of the water should be absorbed.  Transfer the quinoa to a large bowl, allow it to cool slightly.

When adequately cooled add the rest of the ingredients.  Mix well, cover, and set the mixture in the fridge for at least 30 minutes so that it’s easier to form into patties because it is a pretty wet batter (I left it overnight). 

Using a 1/4-cup scoop form the batter into patties.  Heat the oil in a large skillet over medium heat and cook 10 minutes per side, until golden brown.  Be sure not to overcrowd your skillet so that you can get good color on each patty.