This recipe for Kale + Quinoa Cakes is an easy vegetarian recipe that’s high in protein, fiber, and makes a lovely lunch, dinner or appetizer! These Kale + Quinoa Cakes are one of my favorite freezer friendly meals to keep on hand.

Hey! Happy Friday!

I’ve got lots of fun things happening this weekend celebrating love, friendship, sunshine, impending babies and (obviously) food. I hope your weekend is packed to the gills with lots of cool outdoor activities and summertime vibes.

I’ve been keeping this recipe in my back pocket for a while now. It was once a favorite of my clients when I worked as a personal chef, and truth be told, I made them so dang much I couldn’t stomach even thinking about them for a while. But! This past week I had some leftover quinoa, so I thought the recipe was worth revisiting, and boy am I glad I did.

These protein and fiber packed little fritters are going to be the healthiest and tastiest things you eat all day. BOOM! Is your mind blown? It should be. Not only are they good tasting and good for you, they freeze superbly as well.

The perfect food? Maybe. Just maybe.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Kale & Quinoa Cakes Author: Nicole Gaffney (ColeyCooks.com)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 1 x

Category: vegetarian

Method: pan fried

Cuisine: American

Diet: Vegetarian Print Pin Description This recipe for Kale + Quinoa Cakes is an easy vegetarian recipe that’s high in protein, fiber, and makes a lovely lunch, dinner or appetizer! These Kale + Quinoa Cakes are one of my favorite freezer friendly meals to keep on hand. Scale 1x 2x 3x Ingredients 1 tablespoon plus 1/4 cup olive oil, divided

plus 1/4 cup olive oil, divided 1 medium yellow onion, diced

medium yellow onion, diced 3 cloves garlic, minced

cloves garlic, minced 1/2 – 1 teaspoon of salt* (see note)

– teaspoon of salt* (see note) black pepper to taste

1 large bunch kale, finely chopped

large bunch kale, finely chopped 3 cups cooked quinoa (from about 1 cup dry)

cooked quinoa (from about dry) 3 eggs

eggs 1 cup breadcrumbs (I used panko, but it doesn’t matter)

breadcrumbs (I used panko, but it doesn’t matter) 2 tablespoons minced flat leaf parsley Instructions Heat one tablespoon of olive oil in a large pan over medium heat and begin to sweat out the onions and garlic. Season with a little bit of salt and pepper, and once they’ve softened up at bit (about 3 minutes) add in the kale. Cook for a few more minutes while tossing around until the kale is wilted down. Pull the pan off the heat and let the mixture cool down. In a medium bowl combine the quinoa, parsley, eggs, breadcrumbs, and cooled vegetables. Mix everything together really well, then split the mixture into 8 even portions and form each one into a compact, slightly flattened disc. Heat the remaining olive oil in a large saute pan and gently drop in half of the cakes. Use a spatula to press them down and maneuver the sides to help form them into patties. After a few minutes, check to see if the bottoms have browned, and when they are nice and golden, flip them over. Cook the other side until browned, and remove to drain on a rack or paper towels. Repeat with the remaining cakes. Notes My quinoa was already seasoned and therefor needed less. If the quinoa you’re using hasn’t been salted, you will want to up the amount to one whole teaspoon.

These freeze beautifully. Once cool, wrap them up tight and freeze in an airtight container for up to 6 months. The reheat very well in a toaster oven.

To serve as an appetizer, just form into much smaller patties and keep warm in a low oven before serving.

Other greens or grains may be substituted for the kale and quinoa – try these with rice, millet, barley, farro, buckwheat, swiss chard, spinach, mustard greens, etc. Keywords: plant based, eggs, protein, meal prep, vegetarian, healthy

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