Quinoa patties on Gorgonzola spinach

Ingredients for 4 servings:

• 150g quinoa
• 300 ml vegetable stock
• 2 onions
• 1 clove(s) garlic
• 50 g low-fat curd cheese
• 1 egg(s)
• some soy sauce, light
• 20 g flour (wholemeal)
• pepper
• herbal salt
• nutmeg
• a few stalks of flat-leaf parsley, finely chopped
• 700 g leaf spinach, frozen
• 10 g butter
• 75 ml cream
• 80 g Gorgonzola
• 1 beefsteak tomato(s)
• Oil, neutral

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

To make the patties, place the quinoa in a fine sieve, rinse with hot water, and then drain. Heat the vegetable stock in a saucepan, add the quinoa, and simmer gently with the lid on for about 20 minutes. Remove from the heat and let it simmer for a further 10 minutes. Transfer to a bowl to cool. Add the low-fat quark, a finely chopped onion, chopped garlic clove, parsley, a few drops of soy sauce, pepper, herb salt, and grated nutmeg to the quinoa mixture and mix everything well. Form the mixture into 12 patties and fry them gently on both sides in hot oil over medium heat until golden brown. For the Gorgonzola spinach, dice the beefsteak tomato. Sauté a finely chopped onion in butter until translucent, add the diced tomatoes, and braise briefly. Deglaze with a little vegetable stock and add the frozen spinach leaves, bring to a boil briefly, and then simmer on low heat for 5-10 minutes. Stir in the cream and the finely torn Gorgonzola cheese. Season with salt, pepper, and nutmeg. Serve with mashed potatoes.