Quinoa and kale are both infamous superfoods -- healthy, delicious (if you know how to work with them), and, recently, very popular. These patties, from Erin Scott at Yummy Supper, are a perfect combination of the two heavy-hitters. You can add whatever toppings you like: Erin served hers with avocado, lemon juice, cilantro, olive oil, and sea salt, and we think they'd be delicious with a poached egg or served atop a salad of bitter greens or alongside butternut squash.
Quinoa and Kale Patties, adapted from Heidi Swanson's Super Natural Every Day
Makes 12 small patties
1 cup quinoa
2 cups water
4 eggs, whisked
1/3 cup Parmesan cheese
3 spring onions, sliced thin
3 cloves garlic, minced
1/2 teaspoon sea salt
1 cup steamed kale, chopped
1 cup breadcrumbs
1 teaspoon olive oil
Optional toppings: avocado, cilantro, lemon juice, salsa verde, garlic oil
The recipe calls for 2 1/2 cups of quinoa -- but if you don't have any precooked, 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 temperature.
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.
For more delicious, healthy recipes (that happen to be gluten free!) check out Yummy Supper.