Crunchy quinoa cutlets with fresh tomato salsa


Crunchy quinoa cutlets with fresh tomato salsa

2 cup water
1 cup red quinoa, uncooked and rinsed
1 egg, lightly beaten
1/4 cup water
4 shallots
1 cup fresh basil, loosely packed
1/2 cup pecans, toasted
4 garlic cloves, pressed
2 oz Parmesan cheese, grated
1/4 tsp salt
1/4 tsp black pepper
3 oz feta cheese, crumbled
1 tbsp olive oil, divided

1/2 tbsp olive oil
8 cup baby spinach
1/4 tsp salt
1/4 tsp black pepper

2 cup grape tomatoes, quartered
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.

Nutrition Facts

Serving Size:6


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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