Wednesday, April 1, 2015
½ cup quinoa
1 cup low-sodium chicken or vegetable broth (you can use water if you prefer)
¼ cup yellow onion, diced
2 cloves garlic, minced
½ cup carrot, shredded
1 cup frozen chopped spinach, thawed and liquid removed
¾ cup plain panko bread crumbs
2 eggs, lightly beaten
2 tbsp Parmesan cheese (optional)
1 tbsp parsley flakes (or equivalent of fresh parsley)
¼ tsp red pepper flakes (optional)
Preheat oven to 375°
Thoroughly wash and drain quinoa (do not leave this step out - trust me). Add quinoa and chicken broth to small saucepan and bring to a boil. Once at a good boil, turn to a simmer and cook 15 minutes (or until all liquid is absorbed).
After letting quinoa cool for about 10-15 minutes, mix together with the rest of the ingredients. Form into small patties (about 2 inches) and place on a parchment paper lined baking sheet. Bake for 20 minutes.
Serve immediately, or let cool and store in refrigerator for up to one week.
Recipe adapted from Back to the Roots.