Crispy Quinoa and Spinach Patties (Pesach)

Looking for creative ways with quinoa?  Look no further!  These patties look great, taste delicious and will travel well (think chol hamoed outing).  They will also make a beautiful appetizer for a dairy, or meat meal, served on a bed of raw spinach.  Drizzle with a little mayo, diluted with some lemon juice and a cube of frozen garlic for even more deliciousness.

Crispy Quinoa and Spinach Patties

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2 C. raw quinoa, rinsed and checked

12 oz. baby spinach leaves, washed and chopped, or 10 oz frozen, defrosted and squeezed dry

3 shallots, sliced thin, then roughly chopped (can substitute with 1 medium onion)

2 Tbsp. olive oil

1/2 C. matza meal

4 large eggs, slightly beaten

1 Tbsp. fresh basil, chopped

1 tsp. kosher salt

Prepare quinoa in a medium size saucepan according to package directions (or bring to a boil with scant 4 cups of water, then simmer until tender, about 10-15 minutes).  When cooked, remove pan from heat and add chopped spinach. (Raw spinach will wilt from heat of quinoa, no need to cook it separately.)  Set aside.  In a large frying pan, saute the shallots with 2 tablespoons of olive oil until they start to brown.  Add to the quinoa, with whatever oil is left in pan.   Add matzah meal, eggs, basil and salt to quinoa and combine well.

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In the same frying pan, add olive oil to cover bottom of pan.  Heat over medium high.  Form patties by using a 1/3 cup size measuring cup, or using wet hands, and add to hot oil.  Lower heat to medium.  Fry a few minutes on each side until nicely browned.  You want to make sure the patty is heated through and through.  I was able to make 22 patties from this recipe, using the 1/3 cup for each patty.

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