Serves 4 to 6
20 ounces frozen chopped spinach, thawed
21/2 cups fresh or frozen fava beans, thawed
41/2 cups cooked quinoa
6 medium garlic cloves, minced
1 teaspoon salt, plus more to taste
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric
4 egg whites
Black pepper
Preheat oven to 400°F.
Squeeze out as much water as possible from the spinach and set aside in a large mixing bowl.
Bring a medium pot of water to a boil (add a dash of salt while it is heating up). Add the fava beans and cook for 3 minutes. Drain, then pulse the beans in a food processor until a coarse puree forms. Add to the mixing bowl with the spinach.
Stir the quinoa, garlic, salt, cumin, coriander, paprika, and turmeric into the spinach mix. Add the egg whites and stir until well combined. Season with pepper and more salt as desired.
Form the mixture into 12 to 14 patties and place the patties on a parchment-lined baking sheet. Bake for 20 minutes, then flip and bake for another 5 minutes.
Serve on top a bed of fresh or sautéed greens. We especially like them on top of arugula drizzled with a bit of olive oil and a squeeze of lemon.
Per Serving (2 to 3 patties): 315 Calories; 3g Fat (trace Sat.); 22g Protein; 54g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 433mg Sodium.