For years I've had this recipe in my folder that someone gave me (likely my mother.) I kept it because I love quiona and sun-dried tomatoes. Recently, because I needed to come up with something fairly quick and didn't have time to run to the grocery store, I made these patties. What a pleasant surprise they were! Full of rich flavors. The lemon give way to a pleasant surprise in every bite. I didn't have the Monterey Jack cheese, but substituted Parmesan-Romano cheese. I've made them both ways and prefer the Parmesan-Romano version better. I've also substituted kale for the spinach. It's your patty and your recipe, use what you have on hand. Plan ahead though, as it's best to chill the mixture 30 minutes prior to cooking the patties. If you don't need them all at once, only cook what you need and save the other patties to cook have a few days later. Just cover them well to prevent drying out or package them individually and freeze them for another time.

Quinoa Patties

• 1/2 cup oil-packed sun-dried tomatoes, chopped coarse, plus 1 TBSP oil

• 4 scallions, chopped fine

• 4 garlic cloves, minced

• 2 cups water

• 1 cup prewashed white quinoa

• 1 tsp salt

• 1 large egg plus 1 large yolk, lightly beaten

• 2 ounces baby spinach, chopped (about 2 cups)

• 2 ounces Parmesan-Romano cheese, shredded (1/2 cup)**

• 1/2 tsp grated lemon zest plus 2 tsp juice

• 2 TBSP olive oil

**can use Monterey Jack cheese

Directions:

1. Line a baking sheet with parchment paper and set aside.

2. Heat tomato oil in a large saucepan over medium heat until shimmering. Add scallions and cook until softened, 3-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in water, quinoa, and salt and bring to simmer. Reduce heat to medium-low, cover, and continue to simmer until quiona is tender, 18-20 minutes. Remove pot from heat and let sit, covered, until liquid is fully absorbed, about 10 minutes. Transfer to large bowl and let cool for 15 minutes.

3. Add sun-dried tomatoes, egg, egg yolk, spinach, Monterey Jack, lemon zest, and lemon juice to cooled quinoa and mix until uniform. Divide mixture into 8 equal portions, pack firmly into 1/2 inch-thick patties and place on a prepared sheet.

4. Refrigerate, uncovered, until patties are chilled and firm, about 30 minutes.

5. Heat 1 TBSP olive oil in 12-inch non-stick skillet over medium heat until shimmering. Carefully lay 4 patties in skillet and cook until well browned on first side (8-10 min.). Gently flip patties and continue to cook until golden on second side (8-10 min.)

6. Transfer patties to plate and tent loosely with aluminum foil. Repeat with remaining patties.

*To keep patties from falling apart, wait until they are well browned before attempting to flip them.