Spinach and Feta Quinoa Patties

Yesterday was a beautiful, warm sunny day. The kind of day where you know Spring is just around the corner. I love those kind of days.

Today on the other hand, completely washes out that warm sunny feeling. It’s freaky cold outside with whipping winds, heavy rain and, um, a potential of snow. What?! Totally not the norm for Tucson in March.

It makes me want to stay inside bundled up with a blanket, a book, and a cup of hot tea, with my eyes peering out the window at our yard.

This is how our day went yesterday – we woke up, got coffee, read the morning paper, then put our gardening gloves on and started digging holes in our front and back yard from sun up to sundown, planting a flurry of cacti and spring plants and flowers. I’m hoping everything we planted yesterday can hold up to this freaky weather of  ice, wind and water.

As for these quinoa patties, they are savory delicious bites of goodness in your mouth. I’m serious on this one. I think I have made them weekly since January, mixing up ingredients here and there.

A good spinach and feta combo wins me over any day.

These are perfect to make when you have leftover quinoa and need somewhere to use it. They come together easy and hold up well to travel.

Enjoy them hot, or cold.

Spinach and Feta Quinoa Patties –  If needed, add another egg if too dry, or more bread crumbs if too wet.

2 1/2 cups cooked quinoa, at room temperature
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt
3 shallots, finely chopped

1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
1 cup spinach, finely chopped
1 cup panko bread crumbs, or whole grain bread crumbs, plus more if needed
1/2 cup crumbled feta
1 tablespoon extra-virgin olive oil

Directions

In a large bowl, mix cooked quinoa and eggs together until combined. Stir in salt, chopped shallots, onion, garlic, and spinach. Next, mix in bread crumbs and feta. Mixture should be wet enough to mold into patties, if not, add more water or another egg to moisten it up. Same goes if it is too wet, add more bread crumbs until it reaches the right consistency.

In a large skillet over a medium-high heat, drizzle pan with olive oil and let it heat up. Spoon a heaping tablespoon of mixture into the heated skillet, lightly pressing it down with the back of a spoon to flatten it slightly to a patty (I found using a 1/4 measuring cup makes a nice sized patty). Cook 4-6 patties at a time, covered for 3-5 minutes on each side, until both sides are golden brown. Repeat with the rest of the mixture. 

 

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5 Comments

  • Posted March 23, 2012 at 5:59 AM | Permalink

    These look delicious, I really love your photography to. Great job!

  • Posted July 17, 2012 at 9:59 PM | Permalink

    I use cooked qunoia, coconut, blackberries, rice, oatmilk, or coconutmilk mixed together and .. breakfast! During the cold months I warm the liquid, during the summer, I have it cold or room temperature. You can also use any fruit in season. Some sweet peaches would be great to add.

  • Posted July 19, 2012 at 9:40 PM | Permalink

    LOVE quinoa as a cold salad! In the witenr I like to make big batches of warm quinoa dishes, then eat it cold on top of spinach the next day. I’m bookmarking this for future reference

  • Kathy Bordeleau
    Posted February 23, 2013 at 7:53 PM | Permalink

    This recipe is terrific. I added some chopped cooked shrimp I had on hand, could have used any fish.. it was delicious. We used gluten free bread crumbs made from bread on hand. It’s a keeper in our house. Thanks so much for sharing.

  • Posted February 23, 2013 at 7:56 PM | Permalink

    Hi Kathy,
    I’m so glad to hear that! Adding fish sounds delicious! I’ll have to try it out next time. Thanks for stopping by.:)

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