• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup grated carrots
• 1/2 cup finely chopped spinach
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup gluten-free breadcrumbs
• 2 large eggs, beaten
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried herbs (such as oregano or thyme)
• 2 tablespoons olive oil

Instructions:

Cook the Quinoa:

In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook for about 15 minutes or until the quinoa has absorbed all the water and is tender. Fluff it with a fork and let it cool slightly.

Prepare the Vegetables:

While the quinoa is cooking, grate the carrots, chop the spinach, and finely chop the onion and garlic. These colorful vegetables not only enhance the flavor but also provide essential nutrients to your patties.

Mix the Ingredients:

In a large bowl, combine the cooked quinoa, grated carrots, chopped spinach, onion, and garlic. Add the gluten-free breadcrumbs, beaten eggs, Parmesan cheese (if using), salt, pepper, and dried herbs. Mix well until all the ingredients are fully incorporated. The mixture should be moist but hold together when formed into patties.

Form the Patties:

Using your hands, shape the mixture into patties about the size of your palm. Depending on the size, you should get around 10-12 patties.

Cook the Patties:

Heat the olive oil in a large skillet over medium heat. Add the patties to the skillet, cooking in batches if necessary to avoid overcrowding. Cook for about 4-5 minutes on each side or until they turn golden brown and crispy.

Serve:

Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Serve them warm, either on their own or with your favorite dipping sauce or salad.