You might have heard this little tip before but we really encourage you to try it. 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. We can guarantee that they will prove themselves useful throughout the week. You will quickly realise how helpful it is to always have something readily available to add in salads, as a side to a stew or on top of soups. And if you run out of ideas, you can always make patties. We make these Spinach & Quinoa Patties quite often, using leftover vegetables from the fridge together with some seeds or grains. They are great in a burger bun, but most of the time we add them to a bowl like the one above. These bowls full of vegetables, beans or lentils, grains or seeds and some kind of fruit are very typical in our house. They are quick to make, easy to vary according to season (just like Sarah B does) and always delicious.

We also created this video for our youtube channel to show you how it looks when we make these patties. Hopefully you will find it helpful. If you look closely towards the end of the clip, you can see that Luise still was pregnant when we recorded it. In fact, it was only days before she gave birth to baby Isac.

Spinach & Quinoa Patties

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:

lettuce

tomatoes

red cabbage

winter apple

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 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 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 freezes well.

PS! Exciting news! You can now pick up our Yoga Pot as a to-go box in any of the four Urban Deli stores in Stockholm. We have worked together with their chefs to make it taste perfectly and it truly turned out good. If you don’t know our Yoga Pot already, it’s a flavorful red lentil and vegetable stew served with whole grain rice, some yogurt and two fresh dates on the side. So now you know where to go if you are in Stockholm and feel like eating a GKS meal at home but don’t want to cook it yourself. Yay!