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Greek Style Quinoa Patties with Tzatziki
This recipe is considered “Greek style” because of the feta and spinach and the tzatziki sauce adds even more mediterranean flavor. You can use a tomato sauce if tzatziki isn’t your cup of tea. These patties are filling, delicious, and healthy. Enjoy!                                                            
IngredientsMakes 14 patties 
Patties
½ onion, finely chopped 1 garlic clove, finely chopped 3 large handfuls / 5 oz / 150 gr baby spinach, chopped 1 tablespoon olive oil 1 ¼ cup /  6 oz / 170 gr cooked quinoa (you’ll need about ¾ cup uncooked quinoa) 4 egg whites (or 2 large eggs, lightly beaten) ½ cup / 2 oz / 55 gr crumbled feta 1 tablespoon fresh parsley, chopped zest of 1 lemon ⅛ teaspoon fine grain sea salt ½ cup / 1.8 oz / 50 gr whole wheat bread crumbs black pepper to taste
Tzatziki
1 medium cucumber, peeled, seeded, and cut into 1/2-inch chunks ½ teaspoon salt 1 container fat free Greek yogurt or prepared 1 clove garlic, minced 1 tablespoon fresh dill, finely chopped ½ tablespoon  fresh mint, chopped ½ tablespoon extra-virgin olive oil ½ tablespoon fresh lemon juice
Directions 
Heat one tablespoon of olive oil in a large skillet with a thick bottom. Add onion and garlic and cook, stirring often, until translucent, about 4 minutes. Stir in the spinach and cook for 2 to 3 minutes or until all of the moisture from the spinach has boiled off. You’ll know you’re done when the spinach begins to stick to the pan. Transfer to a large bowl.
Add egg whites (or eggs), quinoa, feta, parsley, lemon zest, salt, black pepper and mix well. Finally, stir in the bread crumbs and let mixture sit for a couple of minutes to absorb the moisture.
Scoop one heaping tablespoon of the mixture and form 1-inch size patties. Deglaze the pan you used for the spinach with ¼ cup of water, scraping any brown bits from the bottom with a wooden spoon.
Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add patties leaving some room between each. Cover and cook for around 4 minutes or until the patties are browned.
With the help of a spatula, flip the patties and cook on the other side for 4 minutes. If there’s no browning, turn the heat up and cook until golden.
Remove from the skillet, cool on a wire while you cook the other patties.
In the meantime make the tzatziki. In a colander, toss together cucumbers and 1 teaspoon salt. Place colander in sink, press cucumbers to extract excess liquid. Transfer to a bowl; mix in yogurt, garlic, dill, mint, oil, lemon juice, and remaining teaspoon salt.
Refrigerate before serving. Serve patties warm with tzatziki sauce on the side.
Source: http://www.theironyou.com/2013/02/greek-style-quinoa-patties-with.html

Greek Style Quinoa Patties with Tzatziki

This recipe is considered “Greek style” because of the feta and spinach and the tzatziki sauce adds even more mediterranean flavor. You can use a tomato sauce if tzatziki isn’t your cup of tea. These patties are filling, delicious, and healthy. Enjoy!                                                            

Ingredients
Makes 14 patties

Patties

½ onion, finely chopped
1 garlic clove, finely chopped
3 large handfuls / 5 oz / 150 gr baby spinach, chopped
1 tablespoon olive oil
1 ¼ cup /  6 oz / 170 gr cooked quinoa (you’ll need about ¾ cup uncooked quinoa)
4 egg whites (or 2 large eggs, lightly beaten)
½ cup / 2 oz / 55 gr crumbled feta
1 tablespoon fresh parsley, chopped
zest of 1 lemon
⅛ teaspoon fine grain sea salt
½ cup / 1.8 oz / 50 gr whole wheat bread crumbs
black pepper to taste

Tzatziki

1 medium cucumber, peeled, seeded, and cut into 1/2-inch chunks
½ teaspoon salt
1 container fat free Greek yogurt or prepared
1 clove garlic, minced
1 tablespoon fresh dill, finely chopped
½ tablespoon  fresh mint, chopped
½ tablespoon extra-virgin olive oil
½ tablespoon fresh lemon juice

Directions

Heat one tablespoon of olive oil in a large skillet with a thick bottom. Add onion and garlic and cook, stirring often, until translucent, about 4
minutes. Stir in the spinach and cook for 2 to 3 minutes or until all of
the moisture from the spinach has boiled off. You’ll know you’re done
when the spinach begins to stick to the pan. Transfer to a large bowl.

Add egg whites (or eggs), quinoa, feta, parsley, lemon zest, salt, black pepper and mix well. Finally, stir in the bread crumbs and let mixture sit for a couple of minutes to absorb the moisture.

Scoop one heaping tablespoon of the mixture and form 1-inch size patties. Deglaze the pan you used for the spinach with ¼ cup of water, scraping any brown bits from the bottom with a wooden spoon.

Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add patties leaving some room between each. Cover and cook for around 4 minutes or until the patties are browned.

With the help of a spatula, flip the patties and cook on the other side for 4 minutes. If there’s no browning, turn the heat up and cook until
golden.

Remove from the skillet, cool on a wire while you cook the other patties.

In the meantime make the tzatziki. In a colander, toss together cucumbers and 1 teaspoon salt. Place colander in sink, press cucumbers to extract excess liquid. Transfer to a bowl; mix in yogurt, garlic, dill, mint, oil, lemon juice, and remaining teaspoon salt.

Refrigerate before serving. Serve patties warm with tzatziki sauce on the side.

Source: http://www.theironyou.com/2013/02/greek-style-quinoa-patties-with.html

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