I’ve been wanting to work our a quinoa patty recipe for a while and I really like the the way this one came out. Mushrooms, spinach, and goat cheese are a delicious combination. I pan fried this version, but I would really like to try baking them, which would reduce the oil.
Quinoa Patties with Spinach, Mushrooms, and Goat Cheese
1/3 cup dry quinoa
- 2/3 cups broth (chicken or vegetable)
3 large eggs, beaten
- 5 cups spinach, chopped
- 2 cup roughly chopped mushrooms
1 teaspoon fine-grain sea salt
1/2 yellow or white onion, finely chopped
2 oz. crumbled feta or goat cheese
1 clove garlic, finely chopped
3/4 cup panko
3-4 tablespoon extra-virgin olive oil, divided
Bring the quinoa and chicken broth to a boil in a small pot. Reduce heat and simmer for 10-15 minutes or until all liquid is absorbed. Transfer to a large bowl and set aside to cool.
While quinoa is cooking, dice the onions and garlic. Heat half a tablespoon of the olive oil over medium heat and sauté the onions and garlic until translucent. When they are almost done, add the spinach to the pan and cook until just wilted. Set aside to cool.
Heat another half tablespoon of oil over medium and add the mushrooms and half a teaspoon of salt. Cook the mushrooms until they have released their moisture and it has evaporated. Allow to cool.
Beat the eggs and mix with the quinoa and panko and the remaining salt and pepper. Fold in the mushrooms, the onions and spinach, and then the cheese.
In a large frying pan, heat one tablespoon of oil over medium-high heat. Form the quinoa mixture into balls approximately two inches in diameter, flatten slightly, and place in the pan. Cook for 4-5 minutes per side, or until well browned.