INGREDIENTS
10 oz
Baby spinach
1 tbsp
Shallot
1
Egg, large
3
Egg whites, large
1/2 cup
Quinoa
1
Pepper, Freshly ground
1
Salt
3/4 cup
Semolina, finely ground
3/8 cup
Olive oil, extra-virgin
1 1/2 cups
Panko
1 cup
Low-fat milk
1/4 cup
Parmigiano-reggiano cheese