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Spinach & Quinoa Patties Recipe
You might have heard this little tip before but if you haven’t why not give it a try stone island sale old street It will make it so much easier to eat well throughout the week, also when you have no time to spare.
Always, always cook twice as much quinoa, millet, buckwheat, beans and lentils as you need for a recipe and store the leftovers in separate containers in the fridge. It can almost be guaranteed that they will prove themselves useful throughout the week.
You will quickly realise just how helpful it is to always have something readily available to add in salads, as a side to a stew, or on top off soups. And if you run out of ideas, you can always make patties.
These Spinach & Quinoa Patties can be made easily, using leftover vegetables from the fridge together with some seeds or grains. They are great in a burger bun, or added to a bowl like in this case.
These bowls full of vegetables, beans or lentils, grains or seeds and some kind of fruit are very healthy and always delicious.
Makes 10-12 patties
* 1 cup / 200 g uncooked quinoa OR 2 ½ cups pre-cooked quinoa, (black, white or red)
* ¾ cup / 3 oz / 80 g rolled oats
* 4 eggs
* 7 oz / 200 g sheep’s feta cheese
* 100 g / 4 cups fresh spinach, chopped
* Sea salt & pepper
* coconut oil, butter, olive oil or ghee for frying
To serve with:
Soft boiled egg
Cooked white beans
Sprouts or micro greens
Cook the quinoa: Place 2 cups / 500 ml water, rinsed quinoa and a pinch of salt in a medium-size saucepan.
Bring to a boil, lower the heat to a bare simmer and gently cook for about 15minutes, or until you see small tails on the quinoa seeds. Set aside to cool.
In a stone island sale old street large mixing bowl, place cooked quinoa, oats, eggs, feta cheese, chopped spinach, salt and pepper and combine until all is mixed. Place in the fridge to set for 30 minutes.
Take out the mixture and form 10 stone island sale old street to 12 patties with your hands.
Heat the oil in a frying pan on medium heat.
Add the patties and fry for about 2-3 minutes on each side or until golden brown.
Serve with lettuce, tomatoes, soft boiled eggs, beans and sprouts or micro greens.
The patties keep for 3-5 days in the fridge and freeze well.
For this and more great recipes please head on over to www.greenkitchenstories.com
Plus they have also provided a video below to help you with the recipe.