My family loves these Quinoa-Kale patties! And when the entire family loves a recipe, that is HUGE! My 9 year old gobbles them up and I was surprised at how much the twins love them as well! The recipe is below, which is the recipe I make for my kids. When following the 21-day fix portions/containers I just make my patties separately from the ones below and use the containers to measure. So for example, if I know I need one red container for dinner I add two eggs, since 2 eggs = 1 red. Then I measure out a green container of kale, and a yellow container of quinoa. Sometimes I add a small amount of bread crumbs to my yellow container as well. Then the cheese is a blue container, as well as the avocado added on top. Lastly the pico de gallo is a purple. So, I measure all of that out, mix it in a bowl and make my patties on the griddle separately from the recipe made below. Easy peasy!
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
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, Parmesan, 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 patties 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.
We like to eat the patties topped with avocado and pico de gallo. And Shane of course tops them with sriracha.
Adapted from Heidi Swanson’s Super Natural Every Day