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["Peel the potato and boil in a mixture of water and chicken broth until tender (I used 2 cups of my Chicken Broth with a Mexican Twist but any will work fine, and then filled the pot with enough water to cover the potato.) Let cool and then grate using a coarse grater.", "Cook the quinoa by bringing 3/4 cup of water with the 2 smashed garlic cloves, along with a healthy pinch of salt and pepper to a rapid boil. Add the quinoa, cover the pot and simmer for about 12 minutes or until the liquid is completely absorbed. Turn off the heat and let the quinoa sit covered for another 10 minutes.", "Wash the spinach and spin in a salad spinner to remove as much water as possible from the leaves. In a large sautee pan, sautee the onion until soft and transluscent. Add the garlic and sautee another minute. Add the spinach and lemon juice and sautee until the spinach is tender and completely wilted, but still defined leaves. Remove from the pan and coarsely chop the spinach. Place in a large mixing bowl.", "Add the grated potato, 1 cup of cooked quinoa and all the rest of the ingredients except the bread crumbs to the spinach mixture and mix well with your hands or a large spatula.", "Form little croquettes that are about 3"" across, or about 3 ounces in weight. I weigh everything so that the cooking time won't vary between the different croquettes. Cover in bread crumbs.", "Saute in olive oil over medium heat until lightly browned on each side. Try to flip the croquettes only once to avoid breaking any.", "Put all the ingredients except the olive oil in a food processor and pulse 10-12 times. Then process fine while slowly pouring in the olive oil."]
