I made these today and my daughter loved them....
this is a great way to get your kids to eat their spinach!
1 (20 ounce) package ORGANIC frozen spinach, chopped well, and well drained (no liquid left in spinach)
- 1 cup QUINOA (soaked for 1 hour then drained)
- 1 cup bread crumbs (I make my own- dry out left over organic sprouted
- wheat bread in the oven for best quality)
- 1 cup parmesan cheese, freshly grated
- 4 ORGANIC eggs, beaten
- 1/2 cup soft butter
- 1/2 tablespoon garlic salt
- 1/2 teaspoon pepper or lemon pepper
- 1/2 teaspoon thyme
- 1/2 tablespoon grated onion
- 1 1/2 teaspoon hot sauce (optional but we like it best)
- 1. Combine all the ingredients except the spinach and the quinoa...blend well.
- 2. Add the drained, chopped spinach and blend thoroughly. ( Be sure all the water is drained )
- 3. Add the quinoa and mix together.
- 4. Form into 1 inch balls and place on a cookie sheet that has a light coat of olive oil
- 5. Bake at 350 for about 15-20 minutes until slightly browned.
- Note~~~ If you do not want to bake at this point, place them in the freezer. After the spinach balls are frozen, I place them into a zip-lock freezer bag, pop into the freezer and remove as many as I want or need when needed. Place frozen spinach balls in the oven and add an extra 5 minutes to the bake time.
- SERVE with Dr. W's Famous Hot Mustard Sauce! ( recipe below )
Want more information about Quinoa?? - BE KEEN ON QUINOA
Dr. W's SPICEY MUSTARD SAUCE
Makes about 1 cup.
Prep Time: 12 hours
- Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
- Pour the semi-ground seeds into a bowl and add the salt and mustard powder.
- Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge. Wait at least 12 hours before using. Mustard made this way will last several months in the fridge.