Beet Green Quinoa Patties (on a salad)
BEET GREEN | QUINOA | ONION | EGG | PARMESEAN | BREAD CRUMBS
Beet greens are a food a lot of people don't know what to do with. I was guilty of throwing them away for a long time before I discovered their greatness. This is one of my favorite recipes because I love when I find new ways to cook with beet greens. I changed my spinach quinoa patty recipe to utilize the beet greens in my refrigerator. Beet greens are super nutritious and very filling which make them the perfect topper for a salad! I usually make them on the weekends so I can pack them for lunch throughout the week. I hope you enjoy them just as much as I do!
| RECIPE |
1/2 uncooked quinoa
3 oz. cheese (I used parmesan)
1/4 cup bread crumbs
beet greens (~2 cups)
1/4 cup chopped onion
oil (for cooking in pan)
If you want to make the salad the ingredients are listed at the end of the recipe!
Put the quinoa in a small sauce pan with 1 cup of water and let boil. Cover the pot but make sure you keep checking on it - you might need to add more water to make sure the quinoa is cooked. You can either try it to make sure it is not still crunchy or you can see that they have popped. Set aside to cool.
Wash the beet green thoroughly and chop into about 1/2 in. pieces. You can get ride of the red stem at the bottom that is tough. In a medium pan, add 1 tsp oil, onion and beet greens. Cover and leave on medium heat string regularly. Once the greens are wilted and the onions are translucent (about 5-7 min) remove from heat and let cool.
Once the quinoa and greens are mostly cooled (about 15 min) place in a medium mixing bowl. Add cheese, breadcrumbs and eggs and mix together. It should be a sticky consistency that you can form patties with. If it is too loose add some bread crumbs. (When you put the patties on the heat it will combine more once the eggs starts to cook.) Form patties about 2 in wide (or whatever size you want!) - it should make about 4-6 patties. In a frying pan, heat oil on medium heat. Add the patties and fry for about 2-3 min on each side. These patties keep for about 3-5 days in the refrigerator!
SALAD : I used mixed greens, roasted red peppers, garden tomatoes, feta, chia seeds, almonds, cucumber, avocado, and balsamic vinaigrette. Place all the ingredients in a bowl and top with the beet green patties for the most delicious meal. (For my homemade vinaigrette I use balsamic vinegar, honey, yellow mustard, olive oil, salt & pepper and mix together.)