Best 3 Cheesy Quinoa Patties With Kale And Spinach Recipes

**Cheesy Quinoa Patties with Kale and Spinach: A Delightful Fusion of Grains, Greens, and Cheese**

Quinoa, kale, and spinach come together in a delightful symphony of flavors and textures in these cheesy quinoa patties. Packed with protein, fiber, and essential nutrients, these patties make for a wholesome and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. Whether you prefer a vegetarian or vegan diet, or simply seeking a healthier alternative to traditional meat patties, these quinoa patties are sure to impress. They are easy to make, customizable with your favorite seasonings, and can be served with a variety of dipping sauces or toppings. From the crispy outer layer to the tender and flavorful interior, these cheesy quinoa patties are a culinary delight that will leave you feeling nourished and satisfied.

Here are our top 3 tried and tested recipes!

KALE AND QUINOA PATTIES RECIPE

Kale and Quinoa Patties Recipe image

Try superfoods that are delicious and good for you! Our healthy kale quinoa patties recipe is a scrumptious substitute for rubbery-tasting veggie patties.

Provided by Cheryl Najafi

Categories dinner

Time 30m

Number Of Ingredients 12

Ingredients

2 1/2 cups cooked quinoa (cooled)
3 large eggs (beaten)
1/2 cup Parmesan cheese (grated)
1/2 cup green onion (chopped)
1 tsp salt
1 tsp cayenne pepper
2 Tbsp olive oil (plus more for frying)
1/2 yellow onion (diced small)
2 cloves garlic (minced)
1 jalapeño (finely diced)
4 cups kale (deveined and finely chopped)
3/4 cup breadcrumbs (finely ground , use gluten-free breadcrumbs to make this dish gluten-free)

Steps:

Preheat oven to 350 degrees.
Whisk 3 eggs until smooth. Combine egg mixture with quinoa, Parmesan, green onion, salt and cayenne pepper in a medium mixing bowl.
Heat 2 Tbsp olive oil in skillet on medium heat then sauté onions and jalapeño for approximately 2 minutes. Add garlic and cook 1 minute before adding kale to skillet. Cook until kale is bright green and soft.
Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
Place a clean skillet on medium heat and add enough oil to coat the bottom.
Form patties using ½ cup of quinoa mixture and place patties on a baking sheet. If you are having trouble forming patties because the mixture is too loose, add 1-2 Tbsp flour.
Using a spatula, transfer the prepared patties to the skillet, being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, 3-4 minutes per side.
Remove patties from the skillet and let drain on a paper towel. To ensure the patties are fully cooked, pop them in the oven for 8-10 minutes. Serve with a dollop of sour cream or Greek yogurt!

Nutrition Facts : Calories 173 kcal, Carbohydrate 21 g, Protein 8 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 473 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

KALE AND QUINOA PATTIES WITH HERB DIPPING SAUCE

Kale and Quinoa Patties with Herb Dipping Sauce image

I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.

Provided by tcasa

Categories Main Dish Recipes Burger Recipes Veggie

Time 46m

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil, divided
½ onion, finely chopped
1 clove garlic, finely chopped
1 ½ cups stemmed and chopped kale
1 ¼ cups cooked quinoa
½ cup crumbled feta cheese
½ cup Italian bread crumbs
¼ cup cooked lentils
2 eggs, beaten
1 tablespoon chopped parsley
salt and ground black pepper to taste
3 tablespoons mayonnaise
6 fresh basil leaves, chopped
1 tablespoon chopped parsley
2 teaspoons dried dill weed
1 teaspoon lemon juice
salt and ground black pepper to taste

Steps:

Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale; cook until wilted, 4 to 5 minutes.
Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.
Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven; broil the patties until top is crispy, 3 to 5 minutes.
Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 21.2 g, Cholesterol 83.4 mg, Fat 17.7 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 5.3 g, Sodium 531.4 mg, Sugar 2.8 g

QUINOA SPINACH PATTIES

Quinoa Spinach Patties image

Fantastic recipe from my favorite web site skinny taste.com. I make this at least once a week. Quinoa is very good for you and delicious as well. 1 cup of uncooked quinoa equals 3 cups cooked quinoa.

Provided by mandabears

Categories Greens

Time 35m

Yield 14 patties

Number Of Ingredients 9

Ingredients

3 cups quinoa, cooked
5 eggs, beaten
1/2 cup parmesan cheese, grated
1 medium onion, finely minced
3 garlic cloves, finely minced
1/2 teaspoon kosher salt
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup plain breadcrumbs, I use 1 cup matzo meal
1 teaspoon olive oil

Steps:

Place cooled cooked quinoa in a large bowl.
Add eggs, Parmesan cheese, onions, garlic, salt, spinach, and breadcrumbs.
Mix well and let sit for a few minutes.
The batter should be moist, but not runny.
Form 1/4 cup sized patties.
Heat olive oil in a large non-stick skillet over medium-low heat.
In 2 or 3 batches cook the patties covered for 8-10 minutes on each side, or until golden brown.

Nutrition Facts : Calories 218.3, Fat 5.8, SaturatedFat 1.6, Cholesterol 69.6, Sodium 236.8, Carbohydrate 31, Fiber 3.6, Sugar 1.1, Protein 10.7

Tips:

For best results, use fresh kale and spinach. If you don't have fresh kale, you can substitute frozen kale that has been thawed and squeezed dry.
If you don't have quinoa on hand, you can substitute cooked brown rice or millet.
To make the patties more flavorful, add in some chopped fresh herbs, such as cilantro, parsley, or basil.
Serve the patties with your favorite dipping sauce, such as a tahini sauce, a yogurt sauce, or a salsa.
These patties can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply pan-fry them over medium heat until they are warmed through.

Conclusion:

These cheesy quinoa patties with kale and spinach are a delicious and healthy way to get your daily dose of fruits and vegetables. They're perfect for a quick and easy meal, and they're also great for packing in your lunch. Give them a try today!