Quinoa Rolls with Tomatillo Salsa

I adapted this recipe from one found in Whole Living magazine , June 2012 issue. Instead of using it as a "patty" I made it a breaded roll. I then added a salsa topping from another recipe I like. They paired well together and made a delicious dinner. 

Serves 6
Ingredients

• 2 cups italian bread crumbs
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 shallot, minced
• 1 carrot, finely grated
• 3 cups cooked quinoa
• 2 tablespoons chopped fresh parsley
• 3 tablespoons crumbled feta
• 1 teaspoon coarse salt
• 2 egg whites, lightly whisked
• 2 tablespoons extra-virgin olive oil

For the salsa:

• 3 tb fresh lime juice
• 1/2 small red onion, quartered
• 1/2 jalapeno pepper, ribs and seeds removed, roughly chopped
• 8 ounces tomatillos (about 4), peeled, rinsed, cored, and quartered
• 1 cup grape tomatoes, halved or quartered if large
• 1/2 cup whole cilantro leaves

Directions
In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.Form mixture into  about 8 rolls (log shaped) and chill 30 minutes.
After chilling, roll in bread crumbs to cover completely.
Heat 1 tablespoon oil in a skillet over medium-high heat and cook rolls  until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.
For the salsa...In the bowl of a food processor, pulse onion and jalapeno until finely chopped. Add tomatillos and pulse once or twice. Fold in tomatoes, cilantro, and remaining lime juice; season with salt and pepper.

Salsa recipe appeared in Body and Soul Magazine in June 2009