Super Salad Guide
Prepare for the yummiest of yummy salads with our easy to follow to guide. We recommend using organic vegetables that are in season for optimal freshness and taste. Cutting vegetables and leafy greens finely allows for flavours to mingle. And always remember to toss through a small amount of homemade dressing in your salad bowl before serving, then your salad will be even more delicious!
Prepare for the yummiest of yummy salads with our easy to follow to guide. We recommend using organic vegetables that are in season for optimal freshness and taste. Cutting vegetables and leafy greens finely allows for flavours to mingle. And always remember to toss through a small amount of homemade dressing in your salad bowl before serving, then your salad will be even more delicious!
Spinach & Quinoa Fritters
For a light dinner, lunch or on the run snack try these tasty morsels created by one of our very talented naturopaths Selina Singh! Her Spinach and Quinoa Fritters are high in fibre and folate which are great for balancing blood sugars and hormones. They contain different types of fibre which keep you feeling fuller for longer and promotes good gut function.
Ingredients
300g frozen spinach with the water squeezed out *Other leafy greens can be substituted or mixed with spinach
2 eggs OR Vegan egg substitute: mix 2 tbsp. chia seeds and 1 tbsp. flax seeds with 1/3 cup of water - *must allow the mixture to rest for 30 minutes before cooking
1 tbsp. psyllium husks
2 tbsp. chia seeds
1 cup uncooked quinoa
1 tsp. sea salt or Himalayan salt
Coconut oil or olive oil for frying
Method
1. Defrost the spinach and squeeze as much water out of the frozen spinach as you can, if using fresh spinach or any other leafy greens- lightly steam and then squeeze out the water.
2. Cook 1 cup of black or white quinoa in 2 cups (500 mls) of water with a pinch of Himalayan salt or Celtic sea salt, bring to a boil. Reduce the heat to a gentle simmer and gently cook for about 15 minutes, until you see rings form around the quinoa seeds. Set aside and mix with the spinach.
3. In a large bowl mix the quinoa, spinach with 1 tsp. salt, add 1 tbsp. of psyllium husks and stir well. Mix in the 2 eggs and chia seeds, stir to combine well. Allow this mixture to rest for 15 minutes before shaping into patties. I make mine between 6-8cm wide, which makes between 15-20 patties.
Vegan Option
Add 2 tbsp. chia seeds and 1 tbsp. flax seeds to 1/3cup water in addition to the chia seeds and psyllium husks already mentioned in the recipe. Allow the mixture to sit for at least 30 minutes before shaping into patties and cooking.
4. Heat your skillet, to a low to medium heat, add oil and place your patties in the pan.
Fry between 3-5minutes on each side or until golden brown.
Serve with salad of your choice, sauerkraut, fresh vegetables or as a burger, or enjoy as a simple savoury snack.
© 2014 Golden Yogi Ltd. All rights reserved.