Spinach Artichoke Quinoa Cakes

• 1 tablespoon chia seeds*
• 1/2 cup red quinoa, rinsed well
• 1/2 cup diced onion
• 1 1/2 tablespoons olive oil, divided
• 1/2 cup chopped fresh spinach leaves
• 1/2 cup chopped drained marinated artichoke hearts
• 1/4 cup plain dried bread crumbs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 cup grated parmesan cheese

1. Preheat oven to 350u0b0. In a medium bowl, combine chia seeds and 1 1/2 tbsp. water; set aside. Cook quinoa according to package instructions, about 15 minutes.
2. Meanwhile, saute onion in 1 tbsp. oil in a medium frying pan over medium-high heat until starting to brown, about 5 minutes. Add spinach and artichokes and cook until spinach wilts, about 2 minutes. Pour into bowl with chia seeds and mix well. Drain quinoa and add to bowl. Stir in bread crumbs, salt, pepper, and parmesan.
3. Rub 5 ramekins (4- to 4 1/2-oz. size) with remaining 1/2 tbsp. oil and set on a rimmed baking sheet. Divide quinoa mixture among ramekins. Press with fingers to compact mixture so ramekins are filled two-thirds. Bake until cakes are lightly browned on top, about 30 minutes. Let cool completely.
4. Remove quinoa cakes from ramekins with a small spatula. Wrap each cake in foil or waxed paper.
5. Make ahead: Chilled, up to 1 week. In a backpack, 1 day.
6. *Find in the baking aisle at well-stocked supermarkets.

chia seeds, red quinoa, onion, olive oil, fresh spinach leaves, hearts, bread crumbs, kosher salt, freshly ground pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/spinach-artichoke-quinoa-cakes (may not work)