SPINACH & MUSHROOM QUINOA CAKES

Ingredients

1½ cups quinoa, rinsed

1 small onion, finely chopped

1/3 cup grated Parmesan cheese

1 tsp paprika

½ tsp salt

½ tsp black pepper

½ cup Panko breadcrumbs

4eggs, lightly beaten

2 cups fresh spinach leaves, chopped

1 cup chopped fresh mushrooms

1 small onion, finely minced

2 – 3 cloves garlic, minced 

Oil for frying

Directions

1. Cook the quinoa according to directions. Fluff and set aside.
2. In a frying pan, heat a little oil. Add the mushrooms and cook for 1 minute. Add the spinach and garlic. Season with a little salt and pepper. Continue to cook for just a few minutes more until the spinach has wilted. Remove from heat and let cool.
3. Place the cooked quinoa in a large bowl. Add the onion, cheese, paprika, breadcrumbs and a little salt and pepper. Mix well.
4. Add the vegetables and mix thoroughly.
5. Add the beaten eggs and mix. The mixture should come together. Let sit for 5 – 10 minutes.
6. Heat a little oil in a large frying pan over medium heat. Using a tablespoon, scoop some of the quinoa mixture into hands and form into a ball. Place in the hot oil and flatten into a patty shape with the spatula. Cook for a few minutes on 1 side until golden brown and then flip on to the other side and cook until golden brown and the patty is firm.
7. Serve.