Ingredients
- 1/2 c. quinoa
- 1 c. low-sodium vegetable stock
- 6 lg. button mushrooms, thinly sliced
- 1 T. olive oil
- 1/2 lb. baby spinach, chopped
- 1/2 red pepper, finely diced
- 1/4 c. onion, diced
- 2 T. pine nuts
- 2 eggs
- 1/4 t. crushed red pepper
- 1/2 t. fresh oregano
- 1/2 t. fresh rosemary
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Instructions
- Preheat the oven to 400º F.
- Cook quinoa according to package directions in the vegetable stock. Set aside to cool.
- Heat the oil over medium heat and sauté mushrooms and onions until soft. When soft, add the spinach just until it wilts.
- Combine the mushrooms, spinach, red pepper, onions, oregano, rosemary, crushed red pepper and pine nuts. Stir well.
- Add the cooled quinoa and 1 egg. Shape the mixture into balls and place on a foil-lined baking sheet. Beat the remaining egg with a teaspoon of water and brush over balls.
- Bake 20-30 minutes, until crispy and cooked through.