SALSA
INGREDIENTS
CUTLETS & SPINACH
1 cup uncooked red quinoa, rinsed (takes the bitterness out), great source of protein for vegetarians
2 slices oatmeal sandwich bread, torn into small pieces
1 egg, lightly beaten
1/4 cup water
4 shallots
1 cup loosely packed fresh basil leaves
1/2 cup pecans, toasted
4 garlic cloves, pressed
2 ounces Parmesan cheese, grated
1/2 tsp each salt and coarsely ground black pepper, divided
3 ounces feta cheese crumbled
1 1/2 Tbsp EVOO divided
8 cups fresh baby spinach leaves
SALSA
2 cups grape tomatoes quartered
1/4 cup loosely packed fresh basil leaves, thinly sliced
1/4 tsp each salt and coarsely ground black pepper
1 ounce feta cheese, crumbled
DIRECTIONS
PREP TIME 15 M INUTES TOTAL 50 MINUTES YIELD 6 SERVINGS CALORIES 350
1. Bring 2 cups water to boil over medium heat. Add quinoa; cover and reduce heat to low, cook 15 minutes or until tender. Combine bread, egg and water, mix well and let stand 5 minutes. Place shallots, basil, pecans and pressed garlic in Manual Food Processor; cover and pump handle until finely chopped. Add shallot mixture, Parmesan cheese, 1/4 tsp each of the salt and black pepper and quinoa to bowl; mix well using scraper. Add feta; mix gently.
2. Heat 1/2 Tbsp of the oil in Skillet (not stainless) over medium-hight eat 1 to 3 minutes or until shimmering. Using Large Scoop, drop non scoops of mixture into Skillet, slightly flatten with back of scoop. Cook cutlets 5 to 7 minutes or until deep golden brown, turning once. Remove cutlets from Skillet and keep warm. Repeat with an additional 1/2 Tbsp oil and remaining quinoa mixture for a total of 18 cutlets.
3. Add remaining 1/2 Tbsp oil to Skillet. Add spinach; cook and stir 30 to 45 seconds or until slightly wilted. Sprinkle with remaining 1/4 tsp each salt and black pepper. Remove from heat.
4. Fior salsa, combine all ingredients, and mix gently. Divide spinach among serving plates; top with cutlets and salsa. Sprinkle with feta.
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