Quinoa – our all-time superhero!
Every vegetarian around will now sigh and nod for 100% agreement. This bomb full of fiber, protein and vitamins is the real lifesaver for all veggies who love a huge variety in their diets. In addition to that, quinoa is easy to cook and can be prepared in so many ways. As it is high in protein, it’s a good low-carb option too.
More facts about Quinoa? Yes, please!
Unlike many other whole grains, quinoa is relatively quick-cooking. It only requires about 15 minutes of simmering in boiling water, making it a great choice for busy weeknights. Before you boil the quinoa, don’t forget to rinse it under running cool water to remove any kind of soil and other stuff.
Over the last years, quinoa claimed a new place in the nutrition worlds spotlight. In fact, this seed is not new at all. It has been cultivated for about 5,000 years and originally derives from South America.
I personally rediscovered it last year, when I was traveling Peru for 3 weeks. As usual, I was afraid of not finding any veggie food at all. Au contraire!
The very reverse happened: I totally fell in love with quinoa: Every time, no matter what. They served it for breakfast, lunch, as soups, side dish or even main course. And I freakin’ loved it and bought tons of red, black, brown and mixed quinoa.
Our extra recommendation: You can mix different quinoa styles, so it comes in a colorful mixture – and it makes this grain even more appealing for kids.
To be fair: The fact, that quinoa is a complete protein, meaning it contains all essential amino acids (and most plant-based proteins doesn’t), makes it an excellent choice for vegetarians and vegans who are not getting their much needed amino acids from any kind of meat.
Another huge plus: In addition to protein and fiber, quinoa is rich in magnesium, phosphorus, manganese, zinc, iron, thiamine and folate.
And as an added bonus: for those with celiac disease or any gluten sensitivity, quinoa is gluten-free.
Yihaa. As I said: All-time superhero.
Low Carb Quinoa-Spinach PattiesPrint recipe
- For the patties:
- 200g of uncooked quinoa (brown, black, white or mixed)
- 80g of rolled oats (glutenfree)
- 4 eggs
- 200g feta cheese
- 3 pieces of spring onions
- 200g of fresh spinach
- Hint of salt & pepper
- To serve:
- 100g of fresh spinach
- 100g of arugula
- 2 figs
- hand full of fresh tomatoes
- hand full of cooked chickpeas
Cook the 200g of quinoa with 500ml water for about 10-15 minutes. Set aside to cool.
Cut the feta cheese and the spring onions into tiny pieces.
In a large mixing bowl, place the cooked quinoa, gluten free oats, eggs, feta cheese, spinach, spring onions, salt and pepper and combine all the ingredients until they are mixed.
Place the mixing bowl in the fridge to rest for 30 minutes.
Take out the bowl and form 12 patties with your bare hands.
Heat the oil in a frying pan on medium heat.
Fry each patty for about 2-3 minutes on each side until they are golden brown.
Serve the patties with spinach, arugula, tomatoes, chickpeas and sprouts.
Keep the patties in the fridge. Freeze them well, then they stay fresh up to 3-5 days.
Tiny hint: If you try to form the first patties and the texture is not blended very well, add some gluten free flour to give them some extra texture.