500g hot low FODMAP vegetable stock
100g spinach, stalks removed, leaves roughly chopped
3 tbsp olive oil
75g gluten free white breadcrumbs
2 medium eggs, beaten
100g feta cheese, cubed
green salad, to serve (optional)
For the pesto
½ small pack basil, leaves only
½ small pack parsley, leaves only
1 tbsp garlic infused oil
50g pine nuts, toasted
50g Parmesan, grated
150g olive oil
juice 1 lemon
Serves - 4
Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared.
Remove from the heat, add the spinach and allow to cool.
Put 1 tbsp olive oil in a small frying pan over a medium heat.
Add the cooked quinoa into a bowl and add the spinach, gluten free breadcrumbs, feta and egg. Season well and mix to combine. Set aside.
To make the pesto, put the basil, parsley, garlic infused oil, pine nuts and Parmesan in a small food processor.
Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.
Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties.
Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.
Recipe adapted from: Good Food