Kale & Quinoa

Kale and Quinoa Cakes

1 1/2 cups raw quinoa

2 1/4 cups water

1/2 teaspoon salt

4 large eggs, beaten

1 tablespoon olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, finely chopped

1/2 bunch (about 3 cups) chopped dino kale

splash of apple cider vinegar

1/2 cup grated parmesan cheese

1/3 cup coarsely chopped sun-dried tomatoes

1/3 cup chopped parsley

1 cup panko bread crumbs

1/2 teaspoon salt (or to taste)

1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes

1 tablespoon water

2 tablespoon olive oil for frying, add a bit more as necessary

lemon wedges, olives or capers, spicy mustard, and greens for serving

Place dry quinoa in a fine mesh strainer.  Wash under cool water for a few minutes.  Quinoa needs to be rinsed or it tastes dirty.

In a medium saucepan place rinsed quinoa, water, and 1/2 teaspoon salt.  Place over medium heat and bring to a boil.  Cover, decrease the heat, and simmer for about 25 t0 30 minutes, until the quinoa is tender.  Remove from heat and allow to cool to room temperature.  We’ll need about 3 cups of cooked quinoa for the recipe.

In a small bowl, whisk eggs and set aside.

In a medium sauté man, heat olive oil over medium heat.  Add onions and cook until translucent, about 4 minutes.  Add garlic and saute for 1 minute.  Add kale and toss until just slightly wilted, about 1 minutes.  Remove from heat and add a splash of vinegar.  Place kale mixture in a large bowl with prepared quinoa.  Allow to cool to room temperature.  You can speed up this process in the fridge for 30 minutes.

Add cheese, sun-dried tomatoes, parsley, break crumbs, salt, and pepper.  Add beaten eggs and stir until all of the quinoa mixture is moistened.  Add water to thoroughly moisten mixture.  Quinoa should be slightly wet so it doesn’t dry out during cooking.

Scoop out mixture by the 2 tablespoonful.  (I used a small ice cream scoop to scoop the mixture right into the hot pan.)  Use clean, moist fingers to form into a patty.  Create as many patties as you’d like.  (Rinse your hands after every few patties… it makes making patties easier.)

In a large skillet over medium low heat, heat olive oil.  If you pan is large enough, add four to six patties to the hot pan.  You’ll need a bit of room to successfully flip them.

Cook on each side until beautifully browned, about 4 to 5 minutes on each side.  Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate.

Serve warm with a lemon wedge, mustard, fresh spinach, and salty capers.  It’s like a deconstructed salad.  Serve them any way you’d like.

Also, the quinoa mixture can be left, uncooked in the fridge for a few days.  Cook as necessary.  Fresh quinoa cakes with fried eggs are delicious!

Lemon, Olive, and Parsley Quinoa Cakes

1 1/2 cups raw quinoa

2 1/4 cups water

1/2 teaspoon salt

4 large eggs, beaten

1 medium yellow onion, finely chopped

4 cloves garlic, finely chopped

1/2 cup grated parmesan or Gruyere cheese

1/3 cup coarsely chopped green olives

1/3 cup chopped parsley

1 tablespoon lemon zest

1 cup panko bread crumbs

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes

1 tablespoon water

2 tablespoon olive oil

Place dry quinoa in a fine mesh strainer.  Wash under cool water for a few minutes.  Quinoa needs to be rinsed or it tastes dirty.

In a medium saucepan place rinsed quinoa, water, and 1/2 teaspoon salt.  Place over medium heat and bring to a boil.  Cover, decrease the heat, and simmer for about 25 t0 30 minutes, until the quinoa is tender.  Remove from heat and allow to cool to room temperature.  We’ll need 3 cups of cooked quinoa for the recipe.

In a small bowl, whisk eggs and set aside.

In a large bowl, toss together onion, garlic, cheese, olives, parsley, lemon zest, bread crumbs, salt, pepper, and cooled quinoa.  Add beaten eggs and stir until all of the quinoa mixture is moistened.  Add water to thoroughly moisten mixture.  Quinoa should be slightly wet so it doesn’t dry out during cooking.

Scoop out mixture by the 2 tablespoonful.  Use clean, moist fingers to form into a patty.  Create as many patties as you’d like.

In a large skillet over medium low heat, heat olive oil.  If you pan is large enough, add four to six patties to the hot pan.  You’ll need a bit of room to successfully flip them.

Cook on each side until beautifully browned, about 4 to 5 minutes on each side.  Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate.

Serve warm with a small spinach salad, or with scrambled eggs.  Serve them any way you’d like.

Also, the quinoa mixture can be left, uncooked in the fridge for a few days.  Cook as necessary.