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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups water |
3/4 cup quinoa, rinsed |
2 garlic cloves, minced |
1/4 teaspoon salt |
2 large egg whites |
1/2 cup freshly grated parmesan cheese |
1/2 teaspoon dried basil |
1/4 teaspoon freshly ground pepper |
4 teaspoons extra-virgin olive oil, divided |
6 cups baby spinach leaves |
1 cup salsa, optional |
Directions:
1. In a saucepan, heat water to boiling. Add quinoa, garlic, and salt. Simmer, covered (10 minutes). Uncover and cook 2 minutes longer until dry. Transfer to large bowl; cool.
2. Preheat the oven to 350°.
3. Stir egg whites, Parmesan, basil, and pepper into quinoa.
4. In a nonstick skillet, heat 2 tsp oil over medium heat. Using 1/4-cup measure, make 4 quinoa pancakes; flatten. Cook until golden (2 minutes per side). Transfer to a baking sheet. Repeat with remaining oil and quinoa.
5. Bake pancakes 5 minutes until heated through. Serve on spinach, with salsa if desired.
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