These Kale Quinoa Burgers are perfect to make ahead and have for the week for a side dish, main dish or snack. They taste good with hummus, smashed avocado or with a fried egg on top! There is the perfect amount of kick to it with the jalapeno. The other thing I liked about these is the don’t fall apart like a lot of veggie burgers do. I found this recipe on everydaydishes.com.
- 2½ cups cooked quinoa, cooled
- 3 large eggs, beaten
- ½ cup Parmesan, grated
- ½ cup green onion, chopped
- 1 tsp salt
- 1 tsp cayenne pepper
- 2 Tbsp olive oil plus more for frying
- ½ yellow onion, diced small
- 2 cloves garlic, minced
- 1 jalapeño pepper, finely diced
- 4 cups kale, deveined and finely chopped
- ¾ cup finely ground breadcrumbs (use gluten-free breadcrumbs to make this dish gluten-free)
Whisk 3 eggs until smooth. Combine egg mixture with quinoa, Parmesan, green onion, salt and cayenne pepper in a medium mixing bowl.
Heat 2 Tbsp olive oil in skillet on medium heat then sauté onions and jalapeño for approximately 2 minutes. Add garlic and cook 1 minute before adding kale to skillet. Cook until kale is bright green and soft.
Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
Place a clean skillet on medium heat and add enough oil to coat the bottom.
Form patties using ½ cup of quinoa mixture. Fry until golden brown on each side, 3–4 minutes per side.
I saw this recipe on popsugar.com and loved all the ingredients so I had to try! Our family loves Mexican and my kids love anything in a muffin shape 🙂
These made great leftovers to quickly re-heat and eat for lunches. I topped with avocado but would also be good with greek yogurt on top.
- 1 cup uncooked quinoa
- 1 can black beans, rinsed & drained
- 3 roma tomatoes, diced
- 1/2 red pepper, diced
- 1/2 frozen organic corn
- 3 large eggs
- 1 cup cheddar cheese, shredded
- 2 tsp minced garlic
- 1/2 cup fresh cilantro, chopped
- 1 cup salsa
- Optional Topping: avocado, salsa and/or greek yogurt
Cook quinoa according to package. Preheat oven to 350 degrees. Mix all ingredients in a large mixing bowl. Distribute into greased muffin tin. Bake 25-30 minutes. Let cool completely before removing.
18 Muffins; Per Muffin: 104 Calories, 4g Fat, 3g Fiber, 1g Sugar, 6g Protein
This is one of my favorite recipes! Its so easy and fresh!
- 1 cup dry quinoa (or 3 cups cooked)
- ¼ cup olive oil
- ½ tsp minced garlic (or 1 clove)
- ½ tsp dried basil or 1oz fresh chopped basil
- ½ tsp crushed red pepper flakes
- ½ cup unsalted pine nuts
- 10 cups fresh spinach, chopped
- 1/8 cup balsamic vinegar (or to taste)
- ½ cup crumbled feta cheese
- 1 tomato, chopped
- Sea salt to taste
- 1lb cooked & shredded chicken breast (I like to do in crockpot)
Cook quinoa according to package. Meanwhile, heat olive oil in a skillet with garlic, basil, red pepper over medium heat. Stir in pine nuts & cook until slightly browned. Add spinach, cover and cook on low about 5 mins or until wilted. Toss spinach mixture with quinoa, tomatoes, chicken & feta. Top each bowl with balsamic vinegar. Serving size 1 ¼ cups. Serves 5-6
372 Calories, 19g Fat, 5g Fiber, 1g Sugar, 27g Protein
This is so good! This was inspired from a recipe a gal at bootcamp gave me and I modified it a bit to use some of the ingredients I had and to make it to our taste. I had just bought Trader Joe’s Cruceriferous Crunch which is a mix of shredded kale, brussel sprouts, broccoli and cabbage. It was the key ingredient because all the greens are crunchy. And, even the next day was really good after soaking in the dressing all night. I will be making this one again soon!
- 1/3 cup uncooked quinoa
- 10oz bag Trader Joe’s Cruciferous Crunch (Shredded Kale, Brussel Sprouts, Broccoli, Cabbage)
- 1 red pepper, diced
- 2 cups shredded carrots (3 large carrots)
- 1 large bunch cilantro, finely chopped
- 1/2 cup peanuts (or nut of your choice)
- 10oz bag of edamame
- 1/4 cup green onion (optional)
- 1/4 cup natural almond butter
- 1 tbsp honey
- 3 tbsp Bragg’s Liquid Aminos
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
Cook quinoa according to instructions. (I always do in the microwave to save time.) Cook edamame according to package. Meanwhile, pour greens into a large bowl. Chop red pepper and add to bowl. Shred carrots (in food processor), then chop cilantro (in food processor) and add to bowl. Prepare dressing and add with remaining ingredients. Enjoy!
Prepare dressing: combine almond butter with honey in microwave safe bowl and microwave for 30 seconds, stir. Add remaining ingredients and whisk together until smooth.
4 Servings/Per Serving: 435 Calories, 25g Fat, 12g Fiber, 12g Sugar, 19g Protein
This recipe was given to me by my friend, Melissa. I changed it a little bit, but kept all the spices the same. It has a nice, sweet taste and not spicy, just good flavor. My kids actually ate it, yah! It is a little more soup-like the first night but the next day the liquid is absorbed and its more of a dish.
- 1 tsp olive oil
- 3/4 cup frozen onion (or 1 small onion, chopped)
- 2 cloves garlic, minced
- 2 medium carrots, diced
- ½ tsp turmeric
- ¼ tsp cinnamon
- 1 pinch nutmeg
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp tobacco sauce
- 15oz can organic diced tomatoes
- 2 cups cooked quinoa
- 2 cans black beans, drained & rinsed
- 1 cup organic vegetable broth
- 1 large sweet potato, peeled & diced
Shred and cut carrots and sweet potato. Cook quinoa according to package. I do mine in microwave in glass pyrex bowl and its ready in 10-12 minutes. Meanwhile, heat oil in pan over medium heat. Add onion, garlic, carrots and a pinch of sea salt. Saute 5 mins. Add tomato sauce, beans, broth and spices. Bring to boil. Reduce to medium heat, add potatoes and quinoa. Cover & simmer for 25-30 minutes or until potatoes are tender.
301 Calories, 3g Fat, 15g Fiber, 5g Sugar, 16g Protein