• 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

Preparation

  1. 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. 2. Preheat the oven to 350°.
  3. 3. Stir egg whites, Parmesan, basil, and pepper into quinoa.
  4. 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. 5. Bake pancakes 5 minutes until heated through. Serve on spinach, with salsa if desired.

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