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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!
Kale and Squash Quinoa Patties are one of those recipes that for some reason came out perfect on the first try. Something that never happens but for some reason luck was on my side with this one.
These babies are crispy on the outside and soft and full of delicious kale and butternut squash on the inside. Literally everything you could want in a recipe like this. Plus they are meat-free and packed with tons of flavor.
These are a great healthy snack and crowd pleaser that my kids loved, so that was a huge win for me.
I love making any kind of patty or burger since you can really mix in anything you have in the fridge like eggs, mayo, greek yogurt, veggies, or eggs.
This recipe was created out of some leftover cooked kale and squash I had and needed to use up. I was quite surprised at how fluffy on the inside yet crispy on the outside they turned out. I added a little plain greek yogurt, a squeeze of lemon and some chopped herbs, like parsley on top and they were amazing.
As I constantly say in a lot of my posts, I bet if you put a fried egg on top, these would be an incredible breakfast. Lol!
Why you will love this recipe
- Super simple and easy to make!
- Crispy outer layer with a soft center that is so good!
- Vegetarian and gluten-free with an adaptable vegan version.
- Perfect make-ahead recipe!
- Great for snacking or topping with an egg for a hearty breakfast.
Ingredients needed to make quinoa patties
Is quinoa good for you?
First of all, what is quinoa? Quinoa is a grain with a nutty kind of texture that can be cooked and used in place of rice for any recipe really or just added to salads, used in patties or veggie burgers, like in this recipe. Quinoa is also great on its own as a side dish for any meal.
Quinoa contains all 9 essential amino acids (building blocks of proteins) that our bodies need but cannot produce on our own so it’s really an ingredient that is important to incorporate into your regular diet. Here is a great article I found on the benefits of eating quinoa.
Some other benefits of quinoa
- It contains plant-based protein, about 8 grams per cup
- Good source of fiber, almost twice as much as other grains
- Contains vitamin B and iron
- Quinoa is also gluten-free and low in fat. All the good things!
How to make Quinoa Patties with Kale and Squash
- Sauté the onions and kale and let cool. Or make ahead and store in the refrigerator until ready to use.
- Add the onions and kale to a bowl with the rest of the ingredients and mix to combine.
- Chill the mixture, covered in the refrigerator for at least 30 minutes.
- Form the mixture into 8-10 even size patties. I like to keep them relatively small so I can have more than one.
- Heat up a skillet with some oil (I used avocado oil) and cook each patty for 4-5 minutes per side or less depending on the size you made them.
- Remove, plate and serve with some greek yogurt and a squeeze of lemon.
SAUTE THE ONIONS ADD THE KALE AND GARLIC AND SAUTE
ADD COOKED VEGGIES TO A BOWL WITH THE REST OF THE INGREDIENTS MIX TO COMBINE AND CHILL
FORM INTO PATTIES COOK WITH SOME OIL AT MEDIUM HEAT
Simply gorgeous and full of great flavor! Top with some plain greek yogurt, a squeeze of lemon, and some fresh chopped parsley or cilantro.
How to store quinoa patties
These store great for up to 5 days in the refrigerator. Once you have cooked and cooled them completely, transfer the patties to an airtight container and keep them refrigerated until ready to eat.
You can heat them up in the microwave or on the stovetop in a heated pan at medium-low heat for about 2 minute per side.
Recipe Tips and Variations
- To make this recipe vegan: swap the parmesan cheese with vegan parmesan cheese and swap the eggs with ½ 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 ¼ 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.
Did you make this recipe? If you did, then please leave a comment and rating below.
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Simple Kale and Squash Quinoa Patties
- 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
- 2 tablespoons olive oil
- 2 cloves of garlic (minced)
- 2 tablespoons diced red onion
- 1 cup chopped kale
- 2 large eggs
- ¼ cup cooked mashed butternut squash or mashed sweet potato
- 1 cup cooked quinoa
- 1 cup gluten free panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 tablespoon chili powder
- salt and pepper to taste
- 1 tablespoon avocado oil for cooking the patties
Instructions
- 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.
- 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.
- 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.
- Remove the mixture from the fridge and form into 8-10 round patties that are about ¾ 0f an inch thick and place onto a plate.
- 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.
- 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 ½ 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 ¼ 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
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