Ingredients:
1 TBL Extra Virgin Olive Oil
1/2 cup finely chopped onion
2 garlic cloves minced
5 ounces of chopped baby spinach
2 lrg. eggs
1 1/4 cup cooked quinoa
2 ounces of crumbled feta cheese
1 tsp of dill
1/2 cup bread crumbs
1/4 tsp. ground black pepper
a squirt of lemon
Directions:
Heat the olive oil in a large skillet over medium heat. Add onion, garlic and spinach and cook until softened, about 4-5 minutes.
In a bowl add eggs, quinoa, bread crumbs, feta, dill, lemon, salt and pepper and whisk together. Let stand for a few minutes to let bread crumbs absorb some moisture.
Add onion and spinach mixture to bowl and mix together.
Heat George Foreman Grill or panini press.
Form Patties about 2 1/2 inches in diameter and 1 inch thick. Place Patties on grill, and cook for 6-7 minutes, until golden brown and slightly stiff.
Serve warm and add Lemon-Dill Sauce if desired
Makes 8 patties
With a dollop of sauce there are 105 calories each!
Lemon Dill Sauce:
1/2 cup plain Greek yogurt
2 tablespoons of finely chopped onion
2 tsp. of freshly squeezed lemon
1 tsp. of dill
salt and pepper to taste
Mix and serve