This ancient grain is a complete protein, meaning it contains all of the nine amino acids our bodies need but can’t make.
In a saucepan, heat water to boiling. Add quinoa, garlic, and salt. Simmer, covered (10 minutes). Uncover and cook 2 minutes longer until dry. Transfer to large bowl; cool.
Preheat the oven to 350°.
Stir egg whites, Parmesan, basil, and pepper into quinoa.
In a nonstick skillet, heat 2 tsp oil over medium heat. Using 1/4-cup measure, make 4 quinoa pancakes; flatten. Cook until golden (2 minutes per side). Transfer to a baking sheet. Repeat with remaining oil and quinoa.
Bake pancakes 5 minutes until heated through. Serve on spinach, with salsa if desired.