Italian Quinoa Spinach Patties With Roasted Red Pepper Tomato Sauce

Step 1: Quinoa Cakes ... They need to rest and firm up a good hour before serving. Actually, I prefer to make these the night before if you have the time. And, they freeze great; so, you can easily make these for another time too.

Step 2: Quinoa ... First, quinoa needs to be rinsed; and, rinsed well. Otherwise, the quinoa can have a very bitter taste. Then, I like to toast the quinoa for a minute in a little olive oil (1 teaspoon); I think it gives it a bit added flavor. Add the shallot and garlic; and toss just until everything is combined. Then, add the liquid; and, simply cook the quinoa according to package directions. I often cook the quinoa in chicken broth vs water; which adds more flavor - but, that is completely optional. Once the quinoa is done; transfer to a bowl to cool.

Step 3: Spinach ... You can get frozen 'Cut Leaf or Chopped' Spinach. Honestly, either works; but, I like the cut leaf ... it just has a bit more texture. Don't worry, either is fine. Make sure to thaw, drain; then, squeeze it dry. I just use a couple of paper towels. Then, add the spinach to the cooled quinoa, breaking it up as it you it.

Step 4: Patty Mix ... Add the scallions, cheese, bread crumbs, herbs, and seasoning, to the bowl with the quinoa and spinach; then, stir until well combined. Taste to see if any additional salt and pepper is needed; and, adjust if necessary. Then, add in the beaten egg; and, mix. Cover with plastic wrap; and, refrigerate until ready to use. Again, 1 hour is really a must; but, all day, or overnight is perfect too. Then, form your quinoa/spinach mix into patties; I usually make the patties between 2-3", there is no right or wrong. At this point you can cook them right away; or, you can package them up, and freeze for another night. Freeze them individually on a sheet pan; then, place between sheets of wax paper or parchment, wrapped in foil - and then in a ziplock bag; or your favorite method. Note: Depending on the size of the patties; you can serve between 4-8 people. And, you can really make them any size you want.

Step 5: Sauce ... As your patties are resting, you can prep your sauce. Nothing hard about this. Simply add everything to a blender or food processor; and puree until smooth. Add the sauce to a pot; and, bring to a light boil. Reduce to a simmer - medium low heat, for 30 minutes. This also can be made well in advance. It can also be frozen as well.

Step 6: Patties ... Bring a non-stick pan (preferred) to a medium heat; and, add the olive oil. Then, saute the patties on each side until golden brown. Remember, everything is already cooked; you are just heating everything through; and, getting a nice brown crust on each side.

Step 7: Finish and Serve ... I like to use a wide bowl (like a pasta dish) for this dish. Add sauce to each bowl; and, top with 2-3 patties. Finish with a spoon of ricotta cheese and plenty of fresh basil. You can always add more grated parmesan cheese if you want; but, I enjoy the ricotta, it's a bit lighter. ENJOY! On the side, a crisp wedge of iceberg lettuce; and, a simple vinaigrette. Keep it low cal and simple.