Quinoa Kale Patties Recipes

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KALE AND QUINOA PATTIES



Kale and Quinoa Patties image

Kale and Quinoa Patties are full of bold flavors, and pan-fried to perfection with a delicious golden crunch. The superfood combination of hearty kale and quinoa will keep you satisfied for hours

Provided by Karyl

Categories     Main Dish

Time 30m

Number Of Ingredients 12

1/2 cup quinoa, dry
2 cups kale, ribs removed, chopped into bite sized pieces, rinsed
1 1/4 cup vegetable broth
2 Tablespoons avocado oil or canola oil
2 cloves garlic, minced
1/2 cup onion, diced
2 eggs, lightly beaten
1/2 cup Panko bread crumbs
1/4 cup freshly grated parmesan
2 teaspoon onion powder
2 teaspoon garlic powder
1 teaspoon red pepper flakes (optional, to taste)

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.

Nutrition Facts : Calories 628 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 215 milligrams cholesterol, Fat 38 grams fat, Fiber 7 grams fiber, Protein 24 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 people, Sodium 966 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

KALE QUINOA PATTIES RECIPE - (4.5/5)



kale quinoa patties Recipe - (4.5/5) image

Provided by francesn

Number Of Ingredients 10

2 1/2 c cooked quinoa, cooled
4 c kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
1/2 yellow onion, diced small
1/2 c chives, chopped
1/2 c Parmesan, grated
2 cloves garlic, minced
1/2 c bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
2 tbsp extra virgin olive oil plus more for frying

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 & QUINOA PATTIES



Kale & Quinoa Patties image

Provided by B. Britnell

Time 40m

Yield 4

Number Of Ingredients 12

1 cup uncooked quinoa
2 cups of broth (veggie of chicken will work well)
4 stems of kale, steamed and chopped (about 2 cups chopped up)
1 cup panko breadcrumbs
4 eggs, whisked
4 spring onions, thinly sliced
1/3 cup Parmesan cheese
4 cloves garlic, finely minced
1 teaspoon salt
freshly ground pepper
oil for the skillet (I use avocado oilbut olive or coconut oil will also work well!)
optional for topping: avocado, cilantro, extra parmesan cheese

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



Kale and Quinoa Patties with Herb Dipping Sauce image

I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.

Provided by tcasa

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 46m

Yield 6

Number Of Ingredients 17

2 tablespoons olive oil, divided
½ onion, finely chopped
1 clove garlic, finely chopped
1 ½ cups stemmed and chopped kale
1 ¼ cups cooked quinoa
½ cup crumbled feta cheese
½ cup Italian bread crumbs
¼ cup cooked lentils
2 eggs, beaten
1 tablespoon chopped parsley
salt and ground black pepper to taste
3 tablespoons mayonnaise
6 fresh basil leaves, chopped
1 tablespoon chopped parsley
2 teaspoons dried dill weed
1 teaspoon lemon juice
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 21.2 g, Cholesterol 83.4 mg, Fat 17.7 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 5.3 g, Sodium 531.4 mg, Sugar 2.8 g

KALE AND QUINOA PATTIES RECIPE



Kale and Quinoa Patties Recipe image

Try superfoods that are delicious and good for you! Our healthy kale quinoa patties recipe is a scrumptious substitute for rubbery-tasting veggie patties.

Provided by Cheryl Najafi

Categories     dinner

Time 30m

Number Of Ingredients 12

2 1/2 cups cooked quinoa (cooled)
3 large eggs (beaten)
1/2 cup Parmesan cheese (grated)
1/2 cup green onion (chopped)
1 tsp salt
1 tsp cayenne pepper
2 Tbsp olive oil (plus more for frying)
1/2 yellow onion (diced small)
2 cloves garlic (minced)
1 jalapeño (finely diced)
4 cups kale (deveined and finely chopped)
3/4 cup breadcrumbs (finely ground , use gluten-free breadcrumbs to make this dish gluten-free)

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!

Nutrition Facts : Calories 173 kcal, Carbohydrate 21 g, Protein 8 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 473 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

KALE & QUINOA PATTIES



Kale & quinoa patties image

These veggie burgers are scrumptious and simple to make, top with fresh pesto and goat's cheese for a light lunch or dinner

Provided by Georgina Fuggle

Categories     Lunch, Main course

Time 1h5m

Number Of Ingredients 18

140g quinoa
500g hot vegetable stock
100g kale , stalks removed, leaves roughly chopped
3 tbsp olive oil
1 small onion , finely chopped
2 garlic cloves , crushed
75g fresh white breadcrumbs
2 medium eggs , beaten
50g sundried tomatoes , roughly chopped
100g goat's cheese , cut from a round log
green salad , to serve (optional)
½ small pack basil , leaves only
½ small pack parsley , leaves only
2 garlic cloves , crushed
50g pine nuts , toasted
50g parmesan , grated
150g olive oil
juice 1 lemon

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.

Nutrition Facts : Calories 564 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium

QUINOA KALE PATTIES



QUINOA KALE PATTIES image

Categories     Vegetarian     Wheat/Gluten-Free

Yield 10

Number Of Ingredients 10

2 ½ cups cooked quinoa, cooled
4 cups kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
½ yellow onion, diced small
½ cup chives, chopped
½ cup Parmesan, grated
2 cloves garlic, minced
¾ cup finely ground bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
2 Tbsp olive oil plus more for frying

Steps:

  • 1. Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl. 2. Heat 2 Tbsp olive oil in skillet on medium heat then sweat onions and garlic, approximately 3 minutes. 3. Add kale to skillet and cook until kale is bright green and soft. 4. Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine. 5. Place clean skillet on medium heat and add enough oil to coat bottom of pan. 6. Form patties using ½ cup of quinoa mixture and place patties in skillet being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side. 7. Remove patties, drain on paper towel and serve

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