Paella Quinoa Patties with Garlicky Spinach 4-6 servings 1 cup quinoa 2 cups vegetable broth Pinch of saffron r tablespoons olive oil, plus extra for pan-frying the patties 1/2 large onion, diced 3 cloves garlic, minced 1 cup frozen peas, thawed 1/2 teaspoon Spanish paprika 4 eggs, beaten Salt and pepper, to taste 1/2 cup chickpea flour Salt and pepper, to taste 4 cloves of garlic, chopped 1 pound fresh baby spinach Salt Lemon wedges, for serving

Paella Quinoa Patties with Garlicky Spinach

Paella Quinoa Patties with Garlicky Spinach

The idea for paella quinoa patties came about when I was catering a dinner over the summer. I already had sort of a Spanish theme going on with garlic chicken as the main dish, and was looking for a fun but healthy side dish. So, I made some quinoa with the flavors of paella – saffron and a pinch of smoky paprika – and turned them into pan-fried patties.

They were a huge hit! The only problem was that I came up with the idea on a whim, and never actually wrote down how I made them.

Paella Quinoa Patties

This week was the perfect time to recreate them. It’s the peak week of my marathon training (eek), and my marathon hunger is getting out of control. It’s tempting to just eat huge bowls of pasta every night (which still happens often), but them I’m hungry like an hour later. It’s a problem. I need reasonably healthy food that will at least somewhat keep my hunger at bay.

Even though I used regular flour in the original version, I used chickpea flour in these for a little extra protein. Regular flour would probably work just fine; just make sure you make a tester patty as I described in the recipe notes below to make sure they hold together properly.

They made an excellent meal over simple, garlicky sautéed spinach. Leftover batter stored well for a few days in the fridge, so I was able to fry up the leftovers “to order.” It was perfect for whenever hunger struck!

Paella Quinoa Patties with Garlicky Spinach

Serving Size: 4-6

Paella Quinoa Patties with Garlicky Spinach

Quinoa patty technique adapted from Epicurious

Ingredients

    For the quinoa patties:
  • 1 cup quinoa
  • 2 cups vegetable broth
  • Pinch of saffron
  • 1 tablespoon olive oil, plus extra for pan-frying the patties
  • 1/2 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon Spanish paprika
  • 4 eggs, beaten
  • Salt and pepper, to taste
  • 1/2 cup chickpea flour
  • Salt and pepper, to taste
  • For the garlicky spinach:
  • 1 tablespoon olive oil
  • 4 cloves of garlic, chopped
  • 1 pound fresh baby spinach
  • Salt
  • Lemon wedges, for serving

Instructions

    For the quinoa patties:
  • Cook the quinoa according to package directions, but use the vegetable broth instead of water and add a pinch of saffron to the mixture. Set aside to cool.
  • Heat the tablespoon of the olive oil in a large skillet over medium heat. Add the onion, and cook for just a few minutes until starting to soften. Add the garlic and cook for another couple of minutes. Set aside.
  • When the quinoa is cooled, add the onion and garlic mixture to it along with the peas, paprika, eggs, and salt and pepper. Add a little bit of the chickpea flour at a time until the mixture comes together but is still moist. You may not need to use the full half cup (see note).
  • Form into patties of whatever size you like. Heat a skim of oil in a large skillet over medium-low heat. Add the patties, leaving enough room between each to flip them later on (you will probably need to cook them in batches). Cover the skillet and cook for 7-10 minutes, or until the bottoms are browned. Turn up the heat if necessary if the patties aren’t browning. Carefully flip the patties and cook on the other side until golden brown. You can keep the cooked patties in a warm oven while you cook the rest.
  • For the garlicky spinach:
  • Heat the olive oil in a large skillet or dutch oven over medium heat. Add the garlic and cook until soft, but not browned. Add the spinach with a pinch of salt, and cook until just barely wilted.

Notes

I found it helpful to cook a small “tester” patty while I was adding the chickpea flour to test for texture and seasoning.

http://www.culinarycolleen.com/paella-quinoa-patties-garlicky-spinach/

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