Precooked whole grains are perhaps the best possible addition to the convenience food lineup, saving time and coming in serving-friendly pouches. Look for unseasoned grains for a product that’s more versatile and lower in sodium. 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 cake batter and finish cooking in the skillet. Look for feta cheese crumbles to save even more time, but skip the reduced-fat kind; these can taste rubbery.
1 cup frozen green peas, thawed
1/3 cup whole-wheat panko (Japanese breadcrumbs)
1/3 cup grated yellow onion
3 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, grated
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
3 ounces feta cheese crumbles (about 3/4 cup)
3 large eggs, lightly beaten
2 (8-oz.) pkg. precooked plain quinoa (such as Simply Balanced)
3/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 tablespoons olive oil, divided
6 cups fresh baby spinach or watercress
2 tablespoons canola mayonnaise
2 tablespoons light sour cream
1/4 teaspoon smoked paprika
Est. added sugars g
How to Make It
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.