Oh quinoa, (Qin-wah), our best friend when we are in dire need of carbs and rice. Although, quinoa is technically a seed and not a whole grain like rice, it’s cooked just about the same way. One part quinoa to two part water, in a rice cooker or on a stove top.
Quinoa is both simple to make and can easily be kept in the refrigerator for later use in the week for salads, soups, breakfast bowls or toasted and enjoyed over almond milk. Today I was craving a veggie burger, so what better way to use leftover quinoa to make a delicious vegan “patty!”
**The mixture came out a bit dry at first, so make sure you add more liquids as you go.
- 1 cup cooked quinoa
- 1 small onion
- 2 medium cloves of garlic, minced
- 1 ½ cup roughly chopped kale
- 1/4 cup flour + more as needed ( I used whole wheat)
- ½ cup vegetable broth + more as needed
- 1 flax seed egg *
- 1 1/2 tbsp liquid amino
- garlic powder + pepper + chill pepper (to taste)
- olive oil
- *Flax Egg: (this recipe is equivalent to 1 egg)
1tbs ground flax seed + 3 tbsp. water: whisk together and let sit for 3-5 mins to thicken
- Meanwhile, in a medium skillet, drizzle your pan with olive oil and add garlic, kale, onions, all your seasoning and saute for 2 mins, or until the kale has decreased in size.
- Add quinoa and stir until seasoning is well incorporated. Set aside.
- In separate mixing bowl, combine flour, quinoa + kale mixture and vegetable broth.
- Slowly add the flax egg mixture to bind all components together and mix. This process will need some man handling. My hands were the best tools to use on this part. If the mixture is a bit dry, add more water or vegetable broth.
- Mold into round patty shapes, about ½ inch thick per piece. I managed to get 6 patties from this recipe.
- Preheat oven for 200 degrees. On a non stick pan, drizzle a little olive oil and bake quinoa cakes until golden and crispy brown. Flip and bake for approximately 5 minutes on each side.
*Use your imagination at this point and plate with your choice of sauce. I used the cashew cheese spread I made earlier this week, with a drop of sriracha and for extra texture, sliced avocados on top.