Spiced Quinoa and Kale Patties
Bastyr alumna Selva Wohlgemuth, MS ('14), RD, shares this recipe with us via her blog Poppies and Papayas:
Spiced Quinoa and Kale Patties are a great recipe to make on the weekend and have for the remainder of the week. They are easy to reheat in the microwave and even taste good cold. I love to add them to a salad, or topped with cooked greens and a fried egg for breakfast. Sometimes I eat a single patty as a quick snack.
Add the dry quinoa, sea salt and water into a medium saucepan. Cover with a lid and bring to a boil over high heat. Once boiling turn off heat, LEAVE LID ON, and let pot rest on hot burner. Leave the pot undisturbed for 1 hour. Note: this can be done ahead of time — day old quinoa works fine, too.
After the quinoa has sat for an hour, remove the lid, and pour quinoa into a large bowl, stir around to cool. Add the rolled oats, paprika, garlic powder, chili flakes, sea salt and fresh ground pepper. Stir around to mix evenly. Mix in the finely chopped kale (curly works best), both the feta and parmesan. Stir to mix evenly.
Then pour in the slightly beaten eggs. Mix with your hands, kneading the mixture until evenly coated and sticking together. Press the mixture into an even mass in the bowl, cover with plastic wrap, and allow to rest in the refrigerator for at least 30 minutes.
Preheat the oven to 400 degrees. Brush a baking pan with extra virgin olive oil. Make 10 patties and place onto the sheet. Bake for 20-25 minutes, until slightly crispy, flip, and bake an additional 10 minutes. Remove from the oven and allow to cool. Store in a sealable container in the refrigerator.
How to reheat: These can easily be reheated in the microwave or in a skillet over medium-low heat with a little olive oil or ghee
Dairy-free adaptation: Swap the cheese for finely chopped olives.