30 minutes or fewer
Serve these with Roasted Red Pepper Sauce.
After trying the recipe as is, mix things up: Replace 1 cup quinoa with
lentils, and season with curry powder to make Indian koftas. Or mix in
more chopped parsley, and serve in pitas for quinoa falafel. Recipe by
Kirstin Uhrenholdt.
- 1 large egg
- 2 Tbs. all-purpose flour
- 1 ½ Tbs. tahini or nut butter
- 1 ½ tsp. red or white wine vinegar
- 1 ½ cups cooked quinoa
- ½ cup finely grated sweet potato
- ½ 10-oz. pkg. frozen spinach, thawed and squeezed dry
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped nuts, optional
- 2 oz. crumbled feta cheese, optional
- 2 Tbs. finely diced onion
- 1 Tbs. chopped fresh parsley or cilantro
- 1 clove garlic, minced (1 tsp.)
- ½ tsp. salt
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