This recipe evolved from some quinoa patties I fell in love with.  I served them in the fall over a bed of lettuce and loved how the patties turned the lettuce warm and slightly wilty.

When I went to make them again, mostly so I could re-take pictures for my blog, I decided to make the whole process easier by skipping the patty process.

The result is this Warm Quinoa Salad.  It reminds me of the texture of fried rice but with all the goodness of quinoa patties.  And the combo with the spinach salad is just right.

Drizzle spicy mustard dressing on top to complete this delicious meal!

Happy Cooking!

~ Gena

Ingredients:

Serves 4-5

• 1 cup uncooked quinoa
• 1 small head broccoli, chopped (about 2 cups) **
• 4 large eggs, beaten **
• 1 t. sea salt **
• 1/4 t pepper **
• 2 T chopped parsley
• 1/2 cup fresh parmesan cheese, grated **
• 2 pieces of bread for breadcrumbs (great time to use up the heels) **
• 1/4 cup finely diced carrot
• 1 T olive oil **

**  Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.

For the Salad:

• Spinach or lettuce of your choice **
• 1/2 cup spicy mustard (I like grey poupon)
• 1 T honey
• cayenne pepper, to taste (optional)

Directions:

• Cook the quinoa, following package directions.  It takes about 15 min.
• While quinoa is cooking, add bread to a food processor and blend until you have crumbs.
• Combine the cooked quinoa, eggs, salt and pepper in a large bowl.
• Stir in the parsley, cheese, bread crumbs, broccoli and chopped carrot. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
• Heat the oil in a large skillet over medium heat.  Add quinoa mixture and stir continuously for about 5-7 minutes or until set.
• Serve warm over spinach.  Mix the mustard, cayenne pepper and honey together and drizzle on top.

Enjoy!!