INGREDIENTS
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1/2 cup quinoa
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1/4 cup plus 2 tablespoons extra-virgin olive oil
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1 tablespoon minced shallot
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10 ounces baby spinach
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Salt
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Freshly ground pepper
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1 cup low-fat milk
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3/4 cup finely ground semolina
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1/4 cup freshly grated Parmigiano-Reggiano cheese
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1 large egg, beaten
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1 1/2 cups panko (Japanese bread crumbs)
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3 large egg whites