Quinoa and Kale Cakes

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Our recipe collection at the Givens house is pretty varied- you've got the all-out, no good for any part of you except your soul sweets and the salads, all in one place.  Today's post is on the healthier end of things.  They're vegetarian, but not vegan, and if you're looking to vary your vegetarian offerings, here's one for you.

When I first made and tried them, I didn't think they'd make it to a post, because they weren't that good, but something happened when they sat around for a few minutes and we ate them topped with avocado and salsa.  They were good.  Really good.  Four of us ate every last cake.  They're easy and come together farily quickly, and they're also affordable.  You'd be hard pressed to find many "not affordable" options on this site.  Ain't nobody got time for that. 

Due to ingredient substitutions, I'll post the way I made the cakes, but I'll link to the blog where I got the recipe, which I pinned on Pinterest.  Just click the recipe title if you want to see the original blog post.

Quinoa and Kale Cakes
adapted from Yummy Supper blog

2.5 cups cooked quinoa or 1 cup uncooked quinoa
4 eggs, beaten
1/3 cup grated Parmesan cheese
1/4 cup finely diced onions
3 garlic cloves, minced
1/2 tsp kosher salt
1 cup steamed kale, chopped
1 cup plain bread crumbs
2 Tb olive oil

If not using already cooked quinoa, rinse 1 cup quinoa and place in a saucepan with one cup water and a pinch of salt.  Bring to a boil and reduce to a rapid simmer.  Cover and let cook approx. 15 minutes or until quinoa is soft and fluffy.  Let cool.

In a large bowl, mix together cooked quinoa, eggs, Parm, onions, garlic, salt, steamed kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny. Form patties and get your pan ready for cookin'.

Heat 1 teaspoon olive oil in a large, nonstick skillet over medium to medium-low heat. Cook up to 6 patties at at time (don't overcrowd the pan). Cover the pan and let the cuties cook for 7-10 minutes until the underbellies are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

Serve warm or at room temperature, topped with salsa, avocado, sauteed onions and peppers, and black beans (or, you know, whatever you want). 

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