Ingredients
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½ cup oil-packed sun-dried Tomatoes
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4 Scallions
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4 Garlic
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2 cups Water
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1 cup prewashed White Quinoa
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1 teaspoon Salt
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2 slices hearty white sandwich Bread
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1 large Egg
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½ teaspoon grated Lemon Zest
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2 ounces (2 cups) baby Spinach
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2 ounces Parmesan Cheese
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2 tablespoons Vegetable Oil
Directions
For appealing quinoa patties, we used white quinoa, which softened enough for us to shape. An egg plus a yolk and some fresh bread crumbs bound the grains together; chilling the patties for at least an hour further ensured that they stayed together in the pan. Sun-dried tomatoes, scallions, baby spinach, and a little lemon zest and juice rounded out the patties’ flavor. We like the convenience of prewashed quinoa; rinsing removes the quinoa’s bitter protective coating (called saponin). If you buy unwashed quinoa (or if you are unsure whether it’s washed), rinse it before cooking.
Steps
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1
Done
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Line rimmed baking sheet with parchment paper. Heat tomato oil in large saucepan over medium heat until shimmering. Add scallions and cook until softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in water, quinoa, and salt and bring to simmer. Cover, reduce heat to medium-low, and simmer until quinoa is tender, 16 to 18 minutes. |
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2
Done
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Off heat, let quinoa sit, covered, until liquid is fully absorbed, about 10 minutes. Transfer quinoa to large bowl and let cool for 15 minutes. |
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3
Done
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Pulse bread in food processor until coarsely ground, about 10 pulses. Add egg and yolk and lemon zest and pulse until mixture comes together, about 5 pulses. Stir bread mixture, tomatoes, lemon juice, spinach, and Parmesan into cooled quinoa until combined. Divide mixture into 8 equal portions, pack firmly into ½-inch-thick patties, and place on prepared sheet. Cover and refrigerate patties for 1 hour. |
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4
Done
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Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over mediumlow heat until shimmering. Gently lay 4 patties in skillet and cook until well browned on first side, 5 to 7 minutes. Gently flip patties and cook until golden brown on second side, 5 to 7 minutes. Transfer patties to serving platter and tent with aluminum foil. Return now-empty skillet to medium-low heat and repeat with remaining 1 tablespoon vegetable oil and remaining patties. Serve. |
