1/4 cup fresh basil, loosely packed, thinly sliced
1/4 tsp salt
1/4 tsp black pepper
1 oz feta cheese, crumbled
1. In a 2-qt saucepan, bring 2 cups water to a boil over medium heat. Add quinoa; cover and reduce heat to low. Cook 15 minutes or until tender. Combine bread, egg, and water in a mixing bowl; mix well and let stand 5 minutes. Place shallots, basil, pecans, and pressed garlic into the bowl of a food processor; pulse until finely chopped. Add shallot mixture, Parmesan, salt, pepper, and quinoa to batter bowl; mix well. Add feta; mix gently.
2.Heat 1/2 tbsp of the oil in a 12-inch nonstick skillet (do not use stainless steel cookware) over medium-high heat 1-3 minutes or until shimmering. Using a large scoop (approximately 3 tbsp), drop nine scoops of the quinoa mixture into skillet, slightly flatten with back of scoop. Cook cutlets 5-7 minutes or until deep golden brown, turning once. Remove cutlets from skillet and keep warm. Repeat with an additional 1/3 tbsp oil and remaining quinoa mixture for a total of 18 cutlets (for full recipe).
3. Add remaining 1/2 tbsp oil to skillet. Add spinach; cook and stir 30-45 seconds or until slightly wilted. Sprinkle with salt and pepper. Remove skillet from heat.
4. For salsa, combine all ingredients in a small mixing bowl; mix gently. To serve, divide spinach among serving plates; top with cutlets and salsa. Sprinkle with feta.