Ready for a delicious recipe that’s full of protein, fiber, and vitamins? These Kale Quinoa Patties are delicious as a snack or as a main course. They’re wonderful piping hot, right out of the skillet…or eaten cold for lunch (they’re a great finger food for lunchboxes). You’ll love the savory flavor of these little patties, they’re a treat for the whole family.
Quinoa is a wonderful, gluten free grain that’s full of nutrients and high in protein and fiber. It has a delicious, nutty flavor and adds great texture to foods. Look for quinoa that’s sustainably grown, it’s not easy to find but it’s worth choosing a brand of fair-trade quinoa that has less impact on the environment and living conditions of those who farm it. For this recipe, you’ll need organic quinoa, kale, Parmesan cheese, cage-free eggs, onions, chives and garlic. You’ll also need bread crumbs, gluten free if you’d like. Over the years, I’ve discovered that when I decide to try a new brand of gluten free bread (or if I try a new recipe at home) there’s a chance that it won’t be as tasty as I’d hoped. Let’s be honest, some brands of GF bread just sort of taste like cardboard, and sometimes when you try a new recipe at home you end up with a block of bread that weighs about as much as a brick and is equally appetizing. I’ve learned not to throw these bakery mishaps away, but instead to run them through the food processor to make gluten free bread crumbs. Pour them in a bag, toss them in the freezer and the next time you need crumbs you’ll be prepared!
To make the kale quinoa patties, rinse and cook the quinoa. While it’s cooking, wash and chop the kale (removing the thick stalk) and prepare the chives, garlic, and Parmesan cheese (I like to cut chives with scissors…so much easier than chopping them with a knife). Put the quinoa, chives, eggs and cheese in a large bowl, and set aside. Then, saute your onions, kale and garlic for a few minutes, until the onions are soft and the kale is a nice dark green. Mix this into the quinoa, and then stir in your bread crumbs.
Form patties with the mixture, and fry them over medium heat in a cast iron skillet with just enough coconut oil to cover the bottom of the pan. These make a great side dish next to chicken and a green salad, or let them cool off and serve them on a bed of greens as a main course. They’re also a fun treat for kids, served for lunch with a little Greek Yogurt Ranch Dip. So much better than a chicken nugget, but just as much fun to dip and snack on!
- 2½ cups cooked organic fair trade quinoa, cooled (about ¾ cup dry)
- 4 cups organic kale, washed and chopped (stems removed)
- 3 organic cage-free eggs, beaten
- 1 teaspoon sea salt
- ½ organic onion, finely diced
- ½ cup chopped organic chives
- ½ cup grated organic Parmesan cheese
- 2 cloves organic garlic, pressed
- ¾ cups organic bread crumbs (regular or gluten free)
- 2 Tablespoons organic coconut oil, plus more for frying (where to buy)
- In a bowl, combine the cooked quinoa, eggs, chives, cheese and salt. Stir well.
- Heat the 2 Tablespoons of coconut oil in a skillet, then add the onions and garlic. Cook until the onions are transparent, than add the chopped kale. Saute until the kale is soft and dark green.
- Combine the kale and onion mixture with the quinoa, and then add the bread crumbs and stir once again.
- In a cast iron skillet, melt enough coconut oil to cover the bottom of the pan. Form patties out of the quinoa mixture (I used about 2 Tablespoons for each patty) and fry the patties in the oil, about 5 minutes per side. Remove to a plate, and cover to keep warm as you continue to fry the remaining patties (you can keep your plate warm in the oven to avoid having any cold patties if you'd like).
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What’s your favorite quinoa recipe?