Ingredients:

1 3/4 cups water
1 cup uncooked quinoa, rinsed
1/2 cup chopped fresh parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Procedure:

In a medium saucepan, combine water and quinoa. Bring to a boil and then cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Stir in parsley and remaining ingredients. Cover and let stand at least 1 hour for the flavors to absorb.

Ingredients:

2 teaspoons olive oil
1/2 cup thinly sliced shallots
2 garlic cloves, minced
4 ounces chopped ham
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon grated fresh nutmeg
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
2 cups milk
1/3 cup all-purpose flour
2 1/2 pounds Yukon gold potato, sliced into 1/8″ rounds
3 ounces shredded Gruyere cheese

Preheat oven to 375 degrees F. Add oil in a small skillet over medium-high heat. Sauté shallots and garlic for 2 minutes or until tender. Remove skillet from heat and stir in ham, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg, and spinach. In a medium bowl, whisk together milk, flour, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Lightly coat an 8″ or 9″ square baking pan with cooking spray. Arrange half of the potato slices over the bottom and sprinkle with 1/4 teaspoon salt. Spread ham and spinach mixture over potato slices. Place remaining potato slices over spinach mixture and pour milk mixture over top. Sprinkle with 1/4 teaspoon salt. Cover with foil lightly coated with cooking spray. Bake for 1 hour and 15 minutes or until potatoes are tender. Uncover and sprinkle with cheese; bake an additional 15 minutes. Preheat broiler. Broil gratin for 2 minutes or until cheese is lightly browned. Watch closely as this does not take very long.

Ingredients:

2 (1 1/2-ounce) slices whole wheat bread
2 skinless, boneless chicken breasts (approximately 1 pound), cut into chunks
1/4 cup chopped fresh chives or green onions
3 tablespoons light or low-fat mayonnaise
2 teaspoons cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons vegetable oil or olive oil

Aioli:
2 tablespoons light or low-fat mayonnaise
2 teaspoons prepared horseradish
1 clove garlic, minced garlic
1/8 teaspoon salt

Procedure:

For Aioli: In small bowl, combine mayonnaise, horseradish, garlic, and salt. Refrigerate until ready to serve with chicken cakes.

Prepare Aioli; refrigerate until ready to serve. Place bread in a food processor; pulse 10 times or until coarse crumbs. Measure out 1 cup to use in this recipe’ set breadcrumbs aside. Place chicken pieces in food processor; pulse just until ground. Be carefully not to process too long. In a medium-size bowl, combine ground chicken, chives or green onions, mayonnaise, Cajun seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs; mix well (mixture will be wet). Divide mixture into either 4 large or 8 small patties, approximately 1/2-inch-thick each. In a large nonstick frying pan over medium heat, add vegetable or olive oil and heat. Add chicken patties; cook 6 to 8 minutes on each side or until a meat thermometer registers an internal temperature of 165 degrees F. Remove from heat. Serve with a dollop of Aioli on each chicken cake. Makes 4 servings.