Ingredients

• 150 g cooked quinoa — cooled
• 40 g unflavored or mild vanilla whey or plant protein powder — dry
• 80 ml water — room temperature
• 10 g extra virgin olive oil — none
• 2 g matcha powder — sifted if lumpy
• 80 g whole grain bread — 2 thin slices
• 30 g baby spinach — roughly chopped
• 1 g salt — fine optional

Instructions

1. In a small bowl, whisk the protein powder with the water until smooth and thick like a loose yogurt, then whisk in the matcha powder and salt until fully combined.
2. Add the cooked quinoa and chopped baby spinach to the bowl and stir well so the grains and greens are evenly coated in the matcha protein mixture.
3. Heat a non-stick skillet over medium-low heat and add the olive oil. Once warm, spoon the quinoa mixture into the pan to form two small patties about the size of your bread slices, gently pressing them down.
4. Cook the patties for 4–5 minutes per side, until lightly set and just starting to brown, turning the heat down if they brown too quickly to keep flavors mild.
5. While the patties cook, lightly toast the whole grain bread slices so they are just crisp but still soft in the center.
6. Place each quinoa–matcha patty on a slice of toast, slice in half if desired, and serve warm. Eat slowly, taking small bites to match GLP-1–related fullness cues.