I opened my freezer the other day and saw a quart size container of cooked quinoa, I like to do that with different grains, I always make extra and freeze some, it’s nice and handy, and makes for some quick meals during the week. I do it with quinoa, couscous, farro and rice, a quick defrost and you’re ready to go!
I decided to try my hand at making quinoa patties, and being a “newbie” at this I searched the Internet for some inspiration. Kale and quinoa sounded like a good combination to start with and then I gave it my own little Italian twist.
Most of the recipes I saw added a bunch of breadcrumbs, I wanted to try making them without bread, so I just added more cheese instead and surprisingly they came out perfect! I added sundried tomatoes to mine, romano cheese, a little basil. Think about what you might have on hand, like shredded carrots, diced red pepper, other types of greens and cheese, different kinds of herbs, basically the sky’s the limit on additions.
- Recipe adapted from Every day Dishes and DIY
- 2½ cups of cooked and cooled quinoa, either tri-color or plain, cooked according to package. I advise having this done ahead of time.
- 4 cups of kale, deveined and chopped up into small shreds
- 1 cup of grated romano cheese
- ½ cup chopped onion
- 2 garlic cloves, minced
- 3 large eggs, beaten
- 2 tablespoons or so of diced sundried tomatoes, if using oil packed, rinse and pat dry
- 1 heaping tablespoon chopped fresh basil
- olive oil
- In a large skillet, drizzle bottom with olive oil and saute onions and garlic until soft then add in the shredded kale and cook until wilted on a medium low flame, stirring and being careful not to burn edges of kale, let it cool down.
- In a medium bowl combine the quinoa, romano cheese, basil, sundried tomatoes and the three beaten eggs.
- Add the cooled down kale mixture to the bowl and combine everything well.
- Heat another skillet, I would use a non stick surface because of the cheese, drizzle that with olive oil.
- Form patties and place into hot pan, medium flame, don't move them until a crust forms on the bottom! (very important) then flip them over and cook the other side until crust forms, watch them so they don't burn, lower heat if necessary.
- The crust that forms will keep them together, so don't move turn them before that happens or else they will fall apart.
- remove patties, place on a paper towel and serve..