Prep 35 mins
Cook 15 mins
This is a recipe that I adapted from the Yummy Supper Blog. It's easily adaptable by changing which spices and vegetables to add or what to put on top. Some fresh bruschetta would be great with this variation, or amy be some salsa and avocado with a more southwestern variation with chili powder, corn, bell peppers, and black beans. Easily made vegetarian by omission of chicken.
- 1 cup quinoa, uncooked
- 2 1⁄2 cups water
- 1 large onion
- 3 cups spinach, uncooked
- 4 garlic cloves (more or less according to taste)
- 1 chicken breast, cooked (omit for vegetarian version)
- 3 eggs
- 3 tablespoons olive oil (roughly)
- salt (to taste)
- red pepper flakes (to taste)
- mixed Italian herbs, dried (or fresh, to taste)
- 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.).