QUINOA & SPINACH FRITTERS with Chickpea, tomato & olive salad, herb-yogurt sauce

QUINOA & SPINACH FRITTERS

Chickpea, tomato & olive salad, herb-yogurt sauce

INGREDIENTS

Organic seasoned quinoa 

1 organic egg (E)

3 ½ loosely packed cups organic baby spinach 

Organic garlic & red onion 

1 organic lemon 

1 ½ ounces 0rganic feta cheese (D)

¼ cup organic bread crumbs (W)

Organic herb-yogurt sauce 

Organic chickpeas & black olives 

1 whole wheat pita 

1 cup organic grape tomatoes

INSTRUCTIONS

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  1

  COOK QUINOA

  Preheat oven to 300 degrees. Bring 1 cup lightly salted water to a boil in a small pot. Peel three long strips of zest from lemon, avoiding bitter white pith. Add seasoned quinoa and zest to boiling water. Return to a boil; stir. Cover. Reduce heat to medium-low. Simmer 16 minutes, or until liquid is absorbed and quinoa is tender.
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  2

  PREP SPINACH

  Meanwhile, roughly chop baby spinach. Mince garlic. Heat about 1 ½ tablespoons olive oil in a large nonstick pan over medium heat. Add baby spinach to hot pan; stir. Cook 1 minute. Add garlic and stir. Cook 1 minute, or until spinach wilts. Lightly season with salt and pepper. Transfer to a large bowl.
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    3

    SEASON YOGURT SAUCE

    Halve lemon; squeeze juice of half lemon into herb-yogurt sauce, avoiding seeds. Stir to combine.
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    4

    START FRITTER MIX

    Crack egg into bowl with spinach. Whisk with a fork to combine. Add bread crumbs. Mix thoroughly. Set aside.

    Pro Tip: The bread crumbs will absorb moisture from the egg and spinach; this allows it to mix with the quinoa.
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      5

      MAKE SALAD

      Halve grape tomatoes. Remove black olives from chickpeas; roughly chop. Place chickpeas in a medium bowl. Cut root end off red onion; remove peel. Small dice into about ¼-inch pieces. Add tomatoes, olives, and onion to bowl. Squeeze juice of half lemon over salad to taste. Add 1-2 tablespoons olive oil. Salt and pepper to taste. Toss to coat.
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      6

      MAKE FRITTERS

      Remove lemon zest from quinoa; discard. Add quinoa to bowl with spinach and bread crumbs. Crumble in feta cheese. Season with salt and pepper. Stir until fully incorporated. Form mix into four fritters, about ¾-inch thick. Transfer fritters to a foil-lined baking sheet. Place in refrigerator. Chill 5 minutes.
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        7

        COOK FRITTERS

        Meanwhile, place whole wheat pita directly on oven rack. Bake 5-6 minutes, or until toasted. Wipe out pan used for spinach and return to stovetop over medium-high heat. Add about 2 tablespoons cooking oil. Place fritters in hot pan. Cook 4 minutes on each side, or until golden brown and crispy.
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        8

        PLATE YOUR DISH

        Cut pita into eight pieces. Pile chickpea salad on each plate. Shingle four pita slices on side of salad. Place two quinoa-spinach fritters on top of salad. Spoon herb-yogurt sauce over fritters. Enjoy!