While most precooked grains call for some cooking to reheat and finish hydrating, we skip that step here. The quinoa will plump in the liquid from the batter and finish cooking in the skillet.

Deb Wise
This Story Originally Appeared On cookinglight.com


Credit: Photography: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Heather Chadduck Hillegas

Recipe Summary

30 mins
30 mins
Serves 4 (serving size: 2 patties, about 1 1/2 cup spinach, and 1 tbsp. mayonnaise mixture)


Ingredient Checklist


Instructions Checklist
  • Combine first 10 ingredients in a large bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide and shape mixture into 8 (1-inch-thick) patties (about 1/2 cup each).

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add patties to pan; cook 4 minutes on each side or until browned and crisp. Remove from heat.

  • Combine remaining 1 1/2 teaspoons oil and spinach in a medium bowl; toss gently to combine.

  • Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, mayonnaise, sour cream, and paprika in a bowl, stirring with a whisk. Divide spinach among 4 plates; top evenly with patties and mayonnaise mixture. Serve immediately.

Nutrition Facts

429 calories; fat 22.1g; saturated fat 6.4g; mono fat 9.7g; poly fat 4.2g; protein 18g; carbohydrates 40g; fiber 8g; cholesterol 165mg; iron 6mg; sodium 591mg; calcium 244mg; sugars 5g.