For those of you who aren't familiar with Quinoa let me introduce you to my new best friend. Quinoa grains are cooked similar to couscous or rice, and contain essential amino acids and good quantities of calcium, phosphorus, and iron.
Quinoa is so simple and versatile it is easily a great side or light lunch. This recipe can easily be adapted to your tastes, I chose to make Greek style Quinoa patties, I served them next to some chicken souvlaki's with my favourite store bought Tzatziki.
Start by boiling 1 1/2 cups of water and 1 1/2 cups of vegetable (or chicken) broth. Once it's boiling add 1 1/2 cups of quinoa. Cover, and lower the heat, allow to simmer until all the liquid has absorbed. (usually about 15 minutes) Once quinoa is cooked allow to cool.
While you are doing this, chop one small onion, 3 garlic cloves and sauté until lightly golden brown. Add 3 cups of raw spinach and cook until it has completely wilted and all the water has evaporated. Set aside to cool. Then chop it up.
In a medium bowl beat 3 eggs, 2 tbsp flour, and 1 1/2 tsp baking powder. Add some crumbled feta cheese, a hand full of chopped kalamata olives, some chopped sun-dried tomatoes, lemon zest and about 1 tbsp of sesame seeds (or pine nuts, or sliced almonds).
To the egg mixture add the cooled quinoa and the cooled chopped spinach. (if they are not cooled you are asking for some scrambled eggs... trust me, give it time to cool).
To make the patties get a large baking sheet and line it with parchment paper. Wet your hands so the mixture doesn't stick, and make your patties. I normally get about 15-18 patties.
Place them in the fridge for about an hour to firm up.
In a large skillet with a bit of olive oil fry the patties until they are golden on each side. (they are pretty fragile, so it may be helpful to use 2 spatulas to do the flipping).
Serve with a salad, or as a side.
Don't stick to my combo switch it up by omitting or adding what your family likes. Sure to please guaranteed!
