These Quinoa Patties with Spinach and Sun-Dried Tomatoes are a delicious and satisfying vegetarian option that showcases the versatility of quinoa. The classic white quinoa forms the base of these patties, which are bound together perfectly with the addition of whole eggs and melty Monterey Jack cheese. Packed with flavor and nutrients, these patties feature chopped sun-dried tomatoes, scallions, delicate baby spinach, and a zesty touch of lemon zest and juice.
A medley of chopped baby spinach adds a fresh and wholesome touch, while a hint of lemon zest and juice brings a bright and refreshing note to the overall profile. Prepared in a nonstick skillet, these patties acquire a golden, caramelized crust that tantalizes the senses and makes them irresistibly inviting.
SERVES 4
INGREDIENTS:
- ½ cup oil-packed sun-dried tomatoes, chopped coarse, plus 1 tablespoon oil
- 4 scallions, chopped fine
- 4 garlic cloves, minced
- 2 cups water
- 1 cup prewashed white quinoa
- 1 teaspoon salt
- 1 large egg plus 1 large yolk, lightly beaten
- 2 ounces (2 cups) baby spinach, chopped
- 2 ounces Monterey Jack cheese, shredded (½ cup)
- ½ teaspoon grated lemon zest plus 2 teaspoons juice
- 2 tablespoons vegetable oil
INSTRUCTIONS:
- Heat tomato oil in a 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). Add water, quinoa, and salt, and bring to a simmer. Reduce heat to medium-low, cover, and continue to simmer until quinoa is tender (16 to 18 minutes).
- Remove the pot from heat and let it sit, covered, until the liquid is fully absorbed (about 10 minutes). Transfer the cooked quinoa to a large bowl and let it cool for 15 minutes. Stir in chopped sun-dried tomatoes, egg and yolk, chopped spinach, Monterey Jack cheese, and lemon zest and juice.
- Line a rimmed baking sheet with parchment paper. Divide the quinoa mixture into 8 equal portions and pack each portion firmly into 3½-inch-wide patties. Place the shaped patties on the prepared baking sheet. Refrigerate them, uncovered, until they are chilled and firm (about 30 minutes).
- Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium heat until shimmering. Gently lay 4 patties in the skillet and cook until set and well-browned on both sides (16 to 20 minutes), turning them gently halfway through cooking. Transfer the cooked patties to a plate and cover to keep them warm. Repeat the process with the remaining 1 tablespoon of vegetable oil and the remaining patties.
- Serve the delicious Quinoa Patties with Spinach and Sun-Dried Tomatoes while they’re still warm and enjoy their crispy exterior and flavorful interior.
TIPS:
- Quinoa Selection: Use prewashed white quinoa for convenience and to eliminate the bitter protective coating (saponin). If you have unwashed quinoa, be sure to rinse it before cooking.
- Chilling the Patties: After shaping the patties, chilling them in the refrigerator for about 30 minutes helps them firm up, making it easier to handle and cook without falling apart.
- Flavor Enhancement: The sun-dried tomatoes’ packing oil is used to sauté the aromatics, infusing them with extra flavor. This step adds depth to the patties’ taste.
These savory quinoa patties make a fantastic main course or a delightful addition to any brunch or lunch menu. Enjoy the unique combination of flavors and textures in this nutritious and flavorful dish!
