Quinoa cakes with spinach & cheese

Instructions

1. Using a fine-mesh sieve, rinse the quinoa well under cool water. In a small saucepan, combine the drained quinoa and 1⅛ cups water. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the water is absorbed, about 12 minutes. Remove the pan from heat. Cover and let stand for 10 minutes.
2. Meanwhile, coat a 12-inch nonstick skillet with cooking spray and heat on medium. Add the spinach and cook until wilted, 2 to 3 minutes, tossing constantly. Transfer the spinach to a medium bowl. Wipe out the pan with a paper towel.
3. Add the quinoa to the bowl with the spinach. Stir in the garlic powder and salt. Add the cheeses and egg and stir until the mixture is well blended. Divide the mixture into 8 equal portions and shape each into a 3-inch patty. Spread the panko on a plate. Lightly dredge the patties in the panko, pressing to adhere the crumbs.
4. Add the oil to the skillet and heat on medium-high. Swirl to coat the pan with the oil. Add the patties and cook until browned, 3 to 4 minutes per side.
5. Serving size: 2 quinoa cakes