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
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.