kale and goat cheese quinoa patties
Let me start by saying I have never successfully made a quinoa patty. I don’t know what it is, maybe the fact that I don’t love any of the recipes that I’ve found and have tried to do my own thing? I always wind up with a loose fried quinoa. This time I set out to actually do it right. I did my research found a few recipes and made my own, following all of the directions, my directions (lol).
The next issue I found was what to pair with the patties. I find putting the quinoa patty in a hamburger bun redundant, too grainy, so I did more research. Somehow I wound up looking at falafels and gained inspiration for some charred veggies. We’ve gone MedVeg (mediterranean vegetarian) this week and I’m not mad about it! So hip, so healthy.
1 cup of quinoa raw, cooked & at room temp
2 eggs, beaten
¼ tsp salt
2 garlic cloves, chopped
¼ cup goat cheese, in chunks
1 cup kale, sauteed & at room temp
½ cup gluten-free rolled oats
1 tbsp olive oil
20 min prep + 20 cool time
14 min cook time
Cook your quinoa and set aside to come to room temperature. While the quinoa cooks, sautée your kale and set aside to cool.
Once cooled to room temp, in a large bowl combine quinoa, eggs, and salt.
Stir in garlic, goat cheese and kale
Add in the oats, mixing in completely, then let stand for 5 minutes. This will allow the oats to soak up some of the moisture, keeping you patties, patties.
In a large pan or griddle, add olive oil over medium heat. Form your quinoa patties about the size of a child’s palm. Place in the pan and cook for 7 minutes on each side.
Cool on a wire wrack and serve!
You can store the mixture raw in an airtight container up to 2 days for a quick meal! Serve hot with veggies, soup, or alone with hot sauce or, my favorite, tahini.