Quinoa Kale Patties Recipes

KALE AND QUINOA PATTIES

Steps:

• FOR BEST RESULTS, MAKE QUINOA SEVERAL HOURS AHEAD
• In a medium saucepan, toast quinoa over medium heat for 2-3 minutes, tossing occasionally
• Carefully add 1 cup of vegetable broth. The quinoa will bubble vigorously, so turn the saucepan away from you. Reduce to a very low simmer, and cook for approximately 18 minutes
• In a large skillet over medium heat, add 2 teaspoons avocado oil
• Add onion and cook for 2 minutes, until translucent. Add garlic and cook for 1 minute.
• Add kale and remaining broth, and cook until kale is softened, 5-10 minutes.
• Transfer kale to a large bowl and allow to cool for 10 minutes. Wipe the skillet clean
• Add cooked quinoa to the bowl, along with onion powder, garlic powder, red pepper flakes, Panko bread crumbs, and Parmesan
• Add the egg to the bowl, combine the mixture well, and allow to rest for 5 minutes.
• Using a 1/4 cup measure, form the patties. Spray a little cooking spray into the cup so the patties release easily.
• Scoop the mixture generously into the cup, press against the side of the bowl to help it stick together, and carefully tap the mixture out onto a plate.
• Add the oil to the skillet, turn the heat to medium-high, and heat until the oil immediately bubbles when you add a small piece of onion
• Carefully add patties to oil. Press down lightly with the back of the cup or a spatula, to flatten them slightly.
• Cook for about 5 minutes, or until you see the golden crust begin to form. Carefully turn the patties using a spatula, and cook the other side until golden brown.
• When patties are done, remove from the oil and drain on paper towels.
• Top with additional grated parmesan and a little more red pepper flakes, if desired.

KALE & QUINOA PATTIES

Steps:

• Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.
• Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.
• To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.
• Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
• Heat the grill to high and put a slice of goat's cheese on top of each patty. Place under the grill to brown and melt the cheese slightly - this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.

KALE QUINOA PATTIES RECIPE - (4.5/5)

Steps:

• 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

KALE AND QUINOA PATTIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Whisk 3 eggs until smooth. Combine egg mixture with quinoa, Parmesan, green onion, salt and cayenne pepper in a medium mixing bowl.
• Heat 2 Tbsp olive oil in skillet on medium heat then sauté onions and jalapeño for approximately 2 minutes. Add garlic and cook 1 minute before adding kale to skillet. Cook until kale is bright green and soft.
• Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
• Place a clean skillet on medium heat and add enough oil to coat the bottom.
• Form patties using ½ cup of quinoa mixture and place patties on a baking sheet. If you are having trouble forming patties because the mixture is too loose, add 1-2 Tbsp flour.
• Using a spatula, transfer the prepared patties to the skillet, being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, 3-4 minutes per side.
• Remove patties from the skillet and let drain on a paper towel. To ensure the patties are fully cooked, pop them in the oven for 8-10 minutes. Serve with a dollop of sour cream or Greek yogurt!

KALE & QUINOA PATTIES

Steps:

• Cook the quinoa in the broth as directed on the packaging. Once done, take off of the heat, top with the kale (don't stir) and cover for 8-10 minutes. Stir and then set aside.
• In a large bowl, mix together the quinoa/ kale mixture, breadcrumbs, eggs, onions, cheese, garlic, and S&P.
• Take about 1/4 cup at a time, for the quinoa mixture into patties in preparation for cooking.
• Over medium heat, heat about 1 tablespoon of oil in a large skillet and add in the patties making sure not to overcrowd them (I cook mine in 2 batches). Cook for 5 minutes on one side, flip, and then cook for an additional 7-8 minutes on the other side. You want a nice golden brown on each side.
• Once done, top with your choice of toppings and ENJOY!!

KALE AND QUINOA PATTIES WITH HERB DIPPING SAUCE

Steps:

• Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale; cook until wilted, 4 to 5 minutes.
• Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.
• Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven; broil the patties until top is crispy, 3 to 5 minutes.
• Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.

QUINOA KALE PATTIES

Steps:

• If you happen to already have leftover cooked grains on hand, this recipe calls for 2 1/2 cups. Otherwise, whip up some quinoa from scratch... Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid - about 20 minutes. Let cool to room temp. In a large bowl, mix together cooked quinoa, eggs, Parm, spring onions, garlic, salt, steamed kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny. Form patties and get your pan ready for cookin'. Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don't overcrowd the pan). Cover the pan and let the cuties cook for 7-10 minutes until the underbellies are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch. I ate my patties topped with avocado, lemon juice, cilantro, a drizzle of really nice olive oil, and sea salt. If you want to pack your patties to eat for lunch at work and want an easy topping, just chop up some avocado and place it in a container with salsa verde and you're ready to go. Note: If you don't want to eat all the patties right away, go ahead and refrigerate the batter and cook patties up to order at a later moment.

CHEESY QUINOA PATTIES WITH KALE AND SPINACH

Steps:

• Bring water and quinoa to a boil in a saucepan. Add salt, black pepper, and garlic. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Heat 1 tablespoon oil in a skillet over medium heat; add onion. Cook and stir until translucent, about 2 minutes. Transfer to a bowl. Add kale and spinach to hot skillet; cook and stir until tender, 2 to 3 minutes.
• Combine cooked quinoa, onions, kale, spinach, mozzarella cheese, bread crumbs, and flaxseed meal in a bowl; stir to combine. Add beaten egg; mix well.
• Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet.
• Form golf-ball-size portions of the quinoa mixture into patties. Place on the prepared baking sheet.
• Bake in the preheated oven until golden brown and crusty, about 15 minutes per side.

KALE QUINOA PATTIES RECIPE

Steps:

• 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