Ingredients:
- 1 C quinoa, uncooked
- 2 C low sodium vegetable base bouillon
- 3 whole eggs, beaten
- ½ C parmesan cheese, grated
- ½ C green onions, sliced thin
- 2 tsp olive oil
- ½ C onion, finely chopped
- 2 tsp garlic, minced
- 3 ½ C kale, cleaned and diced
- 2/3 C panko breadcrumbs, finely ground
- ½ tsp black pepper
Directions:
- Combine the quinoa with vegetable base and cook until liquid is absorbed. Cool the quinoa; combine with eggs, cheese, and green onions
- Sauté the onions and garlic in olive oil until tender
- Add the kale and sauté until bright green. Transfer to bowl and cool
- Combine the quinoa mixture with the kale. Add the breadcrumbs and black pepper and gently mix together
- Form into 3-ounce patties. Cover and chill until needed
- Pan-sear patties on both sides until golden brown
- Finish in oven at 350 degrees F as needed
Yield:
6 servings (3-ounce patties)
Nutrition Information per serving
• Calories 279, Fat (g) 12, Carbohydrate (g) 33, Protein (g) 14, Sodium (mg) 251
Recipe from oncologynutrition.org