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  • 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
  • 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
6 servings (3-ounce patties)
Nutrition Information per serving
• Calories 279, Fat (g) 12, Carbohydrate (g) 33, Protein (g) 14, Sodium (mg) 251

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