Description

This recipe makes a batch of hearty, crispy baked quinoa patties filled with mozzarella cheese, fresh kale and spinach, and ground flax seed.

Ingredients

• 1 cup uncooked quinoa
• 1 ½ cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 clove garlic
• 1 tablespoon vegetable oil
• ¼ onion, chopped
• ¾ cup finely chopped kale
• ¾ cup finely chopped spinach
• 1 cup grated mozzarella cheese
• ½ cup bread crumbs
• 1 tablespoon flaxseed meal (Optional)
• 1 egg, beaten
• ¼ cup vegetable oil

Instructions

1. Bring water and quinoa to a boil in a saucepan. Add salt, black pepper, and garlic. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. Heat 1 tablespoon oil in a skillet over medium heat; add onion. Cook and stir until translucent, about 2 minutes. Transfer to a bowl. Add kale and spinach to hot skillet; cook and stir until tender, 2 to 3 minutes.
3. Combine cooked quinoa, onions, kale, spinach, mozzarella cheese, bread crumbs, and flaxseed meal in a bowl; stir to combine. Add beaten egg; mix well.
4. Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet.
5. Form golf-ball-size portions of the quinoa mixture into patties. Place on the prepared baking sheet.
6. Bake in the preheated oven until golden brown and crusty, about 15 minutes per side.