Ingredients

The following ingredients have 4 Servings
  • 1/2 cup cherry tomatoes
  • Extra-virgin olive oil
  • 4 cups Swiss chard (or kale)
  • 1 cup cooked quinoa (divided)
  • 1 cup chopped yellow onion (1/2 medium-large onion)
  • 2 shallots (thinly sliced)
  • 1/2 cup low-fat ricotta cheese
  • 1/4 cup Parmesan cheese
  • 2 eggs
  • 1 teaspoon Dijon country mustard
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • Several grinds of fresh pepper
  • 1/4 cup plus 2 tablespoons breadcrumbs
  • 3 cups of your favorite tomato sauce ([url]here's mine ∞http://thewimpyvegetarian.com/2013/08/homemade-roasted-tomato-sauce/[/url])

Instruction

  • Preheat oven to 400 degrees F. Slice the tomatoes in half, sprinkle with a little olive oil, salt and pepper and slide into the oven. Roast for 20 minutes.
  • Remove the center stem from the chard or kale, and discard. Slice into thin slices across the width of the leaves. Wash thoroughly. Bring a large pot of well salted water to a boil and slide the chard in. Simmer until thoroughly wilted, about seven minutes. Drain and rinse with cold water. Squeeze as much water out as possible. Set aside.
  • Cook the quinoa using these instructions
  • Preheat the oven to 350 degrees F.
  • Heat one - two tablespoons olive oil in a large sauté pan and add the onion and shallots. Sauté until softened. Place in a large metal bowl. Add the chard and roasted tomatoes and 3/4 cup of the cooked quinoa.
  • In a separate bowl, whip together the remaining ingredients except the tomato sauce and bread crumbs.. When the onion mixture has cooled, stir in the egg mixture, and mix well. Add 2 tablespoons of the bread crumbs.
  • Combine the remaining 1/4 cup of cooked quinoa and 1/4 cup breadcrumbs in the bowl that held the egg mixture. There is likely just a little egg remaining in the bottom of the bowl. Mix together.
  • Form croquette domes with your hands and place on a parchment or foil lined baking sheet. Pat one to two tablespoons of the quinoa-breadcrumb coating on each of the croquettes.
  • Bake for 20 minutes.
  • Serve with tomato sauce.