Ingredients


140g quinoa

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 goat's cheese, cut from a round log (optional)

green salad, to serve (optional)

For the pesto

½ small pack basil, leaves only

½ small pack parsley, leaves only

2 tbsp garlic infused oil

50g pine nuts, toasted

50g Parmesan, grated

100g olive oil

juice 1 lemon


Method


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 and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the spinach and simmer for 1-2 mins until wilted. Drain, squeeze out any excess water and set aside.

Put 1 tbsp olive oil in a small frying pan over a medium heat. Tip the cooked quinoa into a bowl and add the kale, onion, gluten free breadcrumbs 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.

Heat the grill to high and put a slice of goat’s cheese (if using) on top of each patty. Place under the grill to brown and melt the cheese slightly – this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.


Recipe adapted from: Good Food

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