Nutrient-Rich, Complete Protein
Recipe of the Week – Kale Quinoa Patties
These wonder-foods come together in delicious patties that will delight all the eaters you know – a vegetarian dish that can even become gluten-free by substituting gluten-free breadcrumbs from alternative grocers, or making your own breadcrumbs from gluten free bread.
- 2 ½ c cooked quinoa, cooled
- 4 c kale, cleaned, deveined, chopped small
- 3 large eggs, beaten
- 1 tsp sea salt
- ½ yellow onion, diced small
- ½ c chives, chopped
- ½ c Parmesan, grated
- 2 cloves garlic, minced
- ½ c bread crumbs (use gluten-free breadcrumbs to make this dish gluten free)
- 2 tbsp extra virgin olive oil plus more for frying
Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl.
Heat 2 tbsp olive oil in skillet on medium heat sweat onions and garlic, approximately 3 minutes. Add kale to skillet cook until kale is bright green and soft.
Add kale mixture to quinoa add breadcrumbs and stir to combine ingredients place clean skillet on medium heat.
Add enough oil to coat bottom of pan.
Form patties using ½ c of quinoa mixture. Place patties in skillet being careful not to splash hot oil. Do not overcrowd the pan fry until golden brown on each side, approximately 5 minutes per side. Remove patties, drain on paper towel, and serve.