Quinoa is an intact, nutritious, protein-packed grain and is used in cooking much like rice. It’s gluten-free and a good source of fiber. This recipe makes for a wonderful summer dinner and doubles as a great lunch the next day!
Quinoa is an intact, nutritious, protein-packed grain and is used in cooking much like rice. It’s gluten-free and a good source of fiber. This recipe makes for a wonderful summer dinner and doubles as a great lunch the next day!
Quinoa Kale Patties
- Servings: 10 patties
- 2 1/2 cups cooked quinoa, cooled
- 3 tablespoons olive oil, divided
- 2 teaspoons minced garlic
- 1/2 yellow (or white) onion, diced small
- 4 cups kale, chopped small
- 3 eggs, whisked
- 1/2 cup Parmesan cheese, grated
- 1 cup whole-wheat or gluten-free bread crumbs
- 1 teaspoon salt
Dip
- Sour cream
- Sriracha (combine to your taste)
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Instructions
Heat 1 tablespoon of olive oil in pan over medium heat. Sautee onion and garlic until soft, about 3 minutes. Add kale and cook until kale is bright green and soft.
Mix kale mixture with eggs, Parmesan, breadcrumbs, salt and cooked quinoa in large mixing bowl.
Form patties using 1/2 cup of mixture.
On clean pan over medium heat, pan-fry patties in olive oil for approximately 5 minutes per side. Mix sauce and enjoy!
Nutrition information per patty: 148 calories; 5.7 g fat (1.7 g saturated fat); 478 mg sodium; 16.9 g carbohydrate; 2.6 g fiber; 7.5 g protein.
Erin Wiedmar, M.Ed., RDN, L.D., CDE, is a clinical nutritionist with Norton Healthcare.
