Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple Kale and Squash Quinoa Patties


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Diet: Gluten Free

Description

Hearty kale, tender sweet butternut squash mixed with fluffy quinoa. Formed into crispy, crazy good quinoa patties that kids and adults will love. Perfect for meal prepping, snacking or entertaining guests. Gluten-free, vegetarian and so good!


Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 cloves of garlic (minced)
  • 2 tablespoons diced red onion
  • 1 cup chopped kale
  • 2 large eggs
  • 1/4 cup cooked mashed butternut squash or mashed sweet potato
  • 1 cup cooked quinoa
  • 1 cup gluten free panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon chili powder
  • salt and pepper to taste
  • 1 tablespoon avocado oil for cooking the patties

Instructions

  1. Heat up a medium-size skillet to medium-high heat on the stovetop with 1 tablespoon olive oil. Add in the diced red onion and sauté for 2-3 minutes then add in the garlic for the last minute.
  2. Toss in the kale and cook for 1 minute, add in a sprinkle of salt and pepper. Remove and let cool for a few minutes.
  3. Add the eggs, butternut squash, quinoa, breadcrumbs, parmesan cheese, 1 tablespoon olive oil, chili powder, salt and pepper, and the kale mixture to a mixing bowl and toss well to fully combine. Cover and refrigerate for about 30 minutes.
  4. Remove the mixture from the fridge and form into 8-10 round patties that are about 3/4 0f an inch thick and place onto a plate.
  5. Heat up a medium-size skillet with 1 tablespoon avocado oil and cook the patties in batches of 4 for 4-5 minutes per side until super crispy. Lay on a paper towel-lined dish or plate. Cool for a few minutes before serving.
  6. Serve warm or at room temperature with some plain yogurt, squeeze of lime or lemon, and some freshly chopped parsley or cilantro.

Notes

  • To make this recipe vegan: swap the parmesan cheese with vegan parmesan cheese and swap the eggs with 1/2 cup of vegan mayo. They will be slightly less fluffy but still crazy good.
  • For the greens, you can use kale, spinach, or even collard greens. Just make sure you cook and cool the greens first.
  • These patties can fall apart easily so make sure they are packed tightly before cooking. Chilling the mixture as noted in the recipe, helps these patties stay together better.
  • If the patties seem to crumble then add an egg to the mixture along with 1/4 cup breadcrumbs. This may be necessary if you are using cooked quinoa that is a few days old.
  • These store great in the fridge in an airtight container for up to 5 days. Top with an egg or use as an addition to a hearty salad.
  • If you don’t have butternut squash you could also use mashed sweet potato.
  • To keep these fully gluten free, use gluten free panko seasoned breadcrumbs.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dishes
  • Method: Sautéed
  • Cuisine: American