Best Kale And Quinoa Patties With Herb Dipping Sauce Recipes

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

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.

GARLIC KALE QUINOA

Steps:

• Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
• Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.