Kale And Quinoa Patties With Herb Dipping Sauce Food

KALE AND QUINOA PATTIES

Steps:

• FOR BEST RESULTS, MAKE QUINOA SEVERAL HOURS AHEAD
• In a medium saucepan, toast quinoa over medium heat for 2-3 minutes, tossing occasionally
• Carefully add 1 cup of vegetable broth. The quinoa will bubble vigorously, so turn the saucepan away from you. Reduce to a very low simmer, and cook for approximately 18 minutes
• In a large skillet over medium heat, add 2 teaspoons avocado oil
• Add onion and cook for 2 minutes, until translucent. Add garlic and cook for 1 minute.
• Add kale and remaining broth, and cook until kale is softened, 5-10 minutes.
• Transfer kale to a large bowl and allow to cool for 10 minutes. Wipe the skillet clean
• Add cooked quinoa to the bowl, along with onion powder, garlic powder, red pepper flakes, Panko bread crumbs, and Parmesan
• Add the egg to the bowl, combine the mixture well, and allow to rest for 5 minutes.
• Using a 1/4 cup measure, form the patties. Spray a little cooking spray into the cup so the patties release easily.
• Scoop the mixture generously into the cup, press against the side of the bowl to help it stick together, and carefully tap the mixture out onto a plate.
• Add the oil to the skillet, turn the heat to medium-high, and heat until the oil immediately bubbles when you add a small piece of onion
• Carefully add patties to oil. Press down lightly with the back of the cup or a spatula, to flatten them slightly.
• Cook for about 5 minutes, or until you see the golden crust begin to form. Carefully turn the patties using a spatula, and cook the other side until golden brown.
• When patties are done, remove from the oil and drain on paper towels.
• Top with additional grated parmesan and a little more red pepper flakes, if desired.

KALE AND QUINOA PATTIES WITH HERB DIPPING SAUCE

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.

KALE AND QUINOA SALAD

Steps:

• Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
• Put kale in a large mixing bowl.
• Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.