I made this recipe a couple of weeks ago for Thanksgiving and I really like how it turned out. Matthew loved it, and because this recipe is packed with good stuff (spinach and quinoa) it’s been a new staple in my weekly cooking 😉
I adapted the recipe from this one and you could totally make it without the bread crumbs, I just thought it would give them a crunchy texture, which it did. I guess it’s about personal preference and of course, if you can’t have bread then just skip it, they will still turn out good, I’ve done them both ways 🙂
What you need:
1 package of Baby Spinach
1 tbsp garlic (about one clove)
1 small onion (chopped)
1 cup cheddar cheese (I like white aged cheddar)
1/2 cup grated Parmesan cheese (I used parmigiano)
1/2 cup quinoa flakes (I find mine at Whole Foods)
Bread crumbs or grounded nuts (like almonds or pecans) to roll the bites before baking them
What to do:
Preheat oven to 350 degrees. Sauté the onion and garlic with a little bit of butter or olive oil until transparent. Set aside and let cool. Cook the spinach, drain it and let cool.
In a bowl, combine the spinach, egg, cheeses, quinoa flakes, and onion and garlic with some salt and pepper (to taste). If you feel like they need more moisture add another egg, otherwise, using your hands, form small balls and roll them in bread crumbs before placing them on a baking sheet.
Bake for 15-20 minutes.
Enjoy them with some homemade marinara sauce 😉