Quinoa Fritters with Garlicky Sauteed Spinach Kit

What You Get

Scallions

Garlic

Parsley

Eggs

Cooked quinoa

Feta

Pre-washed baby spinach

Garlic yogurt

What You'll Need

All-purpose flour

Salt and freshly ground pepper

Vegetable or neutral oil

Olive oil

Chile flakes (optional)

Step 1

Chop 4 scallions and 2 cloves of garlic for the fritters. Peel and chop 4 additional cloves of garlic for the spinach and set aside. Chop 1 cup of the parsley leaves. Cut the lemon into wedges for serving.

Step 2

In a large bowl, beat 2 eggs. Add the cooked quinoa, half of the feta, the scallions, 2 cloves of chopped garlic, and the parsley. Sprinkle with ¼ cup flour, season with 1 teaspoon salt and a generous grind of pepper, and mix to combine. Scoop out mounds of about ¼ cup and gently shape the mixture into 12 fritters.

Step 3

In a large cast-iron skillet or sauté pan over medium-high heat, pour in vegetable oil to about ¼-inch deep. When the oil shimmers, working in batches if necessary, add the fritters and fry until golden brown and crispy, 3 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt.

Step 4

Wipe out the pan and warm 1 tablespoon of olive oil over medium-high heatl. Add the reserved garlic and a pinch of chile flakes, if you want a little heat, and stir until fragrant, 30 seconds. Add 1 lb spinach (2 bags), a few handfuls at a time, and stir until just wilted, 1 minute. Season with salt and pepper.

Step 5

Transfer the fritters to the plates, with the spinach on the side, and dollop with the garlic yogurt. Serve warm, with the lemon wedges for squeezing.