These pan-fried whole grain and vegetable quinoa cakes made from leftovers makes a light main dish or unexpected side dish. Flavored with feta, they are wonderful served with a sauce, such as pesto, Romesco or a simple yogurt sauce. If you do not have leftover quinoa to use, see Recipe Notes.
Course Main Course
Keyword quinoa patties
Prep Time 20minutes
Cook Time 30minutes
Author Lynne Curry
1 tablespoon extra-virgin olive oil, plus additional for frying
1garlic clove, minced
About 1 cupchopped kale stems or chopped broccoli stems
Heat a saute pan over medium-high heat with the olive oil. Add the onion, garlic and kale stems, season with the salt and pepper, and cook until the onion is translucent, about 4 minutes. Add 2 tablespoons water to steam the kale stems and continue cooking until they are tender, about 10 minutes more. Taste for seasoning and allow to cool. (This step can be prepared in advance.)
Combine the cooked and cooled quinoa in a mixing bowl with the egg and flour. Add the prepared kale stems and the feta and combine well.
Line a sheet pan with parchment paper. Use a portion scoop or your hands to divide the mixture into 1/2-cup portions. Form patties 1 inch thick and 3 inches wide to make 8. (You can prepare these up to 1 day in advance and store in the refrigerator until ready to cook.)
Heat a wide skillet over medium-high heat. Add enough oil to thinly coat the bottom of the pan. When it shimmers cook 3 or 4 patties at a time. Adjust the heat so that the bottoms turn golden brown, about 4 minutes, then flip them over gently to cook the other side until heated through, about 3 minutes more.
Transfer the cooked cakes back to the baking sheet and keep warm (covered or in a low oven). Wipe out the skillet, add additional oil and repeat with the next batch.
If you do not have leftover quinoa to use for these cakes, bring 2 scant cups of water to a boil in a medium saucepan. Add 1 cup quinoa with a generous pinch of fine sea salt. Reduce the heat to low, cover and cook for 12 minutes until the water is absorbed. Turn off the heat, stir and allow the quinoa to steam, covered, for 10 minutes more. Fluff with a fork and allow to cool to room temperature. Or, to speed up the cooling process, spread the cooked quinoa on a sheet pan. Makes about 4 cups.