• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Conscious Dietitian logo

  • HOME
  • ABOUT
  • RECIPES
    • Winter Recipes
    • Spring Recipes
    • Summer Recipes
    • Autumn Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Drinks
    • Gluten Free
    • Vegan
    • Raw
    • Protein Packed
  • food sustainability
    • Dairy and Milk Alternatives
    • Fairtrade
    • Genetically Modified
    • Hunter Gatherer
    • Meat and Eggs
    • Packaging
    • Preserving and Fermenting
    • Seafood
    • Sugar and Alternatives
    • Vegetarian
    • Wild Edibles
  • NUTRITION
  • SHOP
  • work with me
    • brands and partnerships
    • Nutrition Consulting
Home » All Recipes » Autumn Recipes » No Fuss Healthy Baked Quinoa and Kale Patties

No Fuss Healthy Baked Quinoa and Kale Patties

By 13 Comments

Jump to Recipe

Healthy Baked Kale and Quinoa Patties

Food is incredibly social and food is meant to be shared. The occasion of eating a meal with friends is more about nurturing the sole than nurturing the body. With spring in the air, BBQs and potlatches are in the foreseeable future – no better time to feed and nurture your favourite people! (like you need an excuse)

“Quinoa made headlines thanks to its complex essential amino acid profile making it a great source of protein. This gluten free, low GI grain is also prized for its high fibre content at 5g of fibre per serve.”


For anyone with a dietary restriction social gatherings surrounding food can draw up feelings of anxiety and self-pity. No one wants to be that awkward guest that can’t eat anything, or even worse the person that’s appointed the entire gathering a [insert intolerance/dietary-restriction] event.

Healthy Baked Kale and Quinoa Patties

This ones for the vegetarians (or gluten tolerant if gluten free bread crumbs are used). These Kale Quinoa Patties are hearty and tasty, and you can hold your head up high bringing these babies to your next social gathering. This Recipe Redux challenge was to do a healthy variation of a patty; I modified my favourite patty recipe to be baked, not fried. Enjoy!

No Fuss Baked Quinoa and Kale Patties

Healthy Baked Kale and Quinoa Patties

Healthy Baked Kale and Quinoa Patties
5 from 2 votes
Print

No-Fuss Baked Kale and Quinoa Patties

An easier and healthier alternative a vegetable burger. These baked quinoa patties are surprisingly simple to make and are packed full of nourishing ingredients. Serve them as an appetizer, as a burger, as a side, or on a salad.

Course Main Course, Side Dish
Cuisine American
Keyword Appetizer, Quinoa
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 10 patties
Calories 160 kcal

Ingredients

  • 1 1/4 cups quinoa dry
  • 2 cups water
  • 2 heaped cups kale finely copped
  • 4 spring onion finely sliced
  • 2 cloves garlic minced
  • 1/3 cup sun-dried tomato chopped (in oil or dry)
  • 1/2 cup parmesan cheese* grated
  • 1/2 cup parsley or coriander chopped
  • 1/2 tsp sea salt
  • 5 large eggs
  • 2 tbsp capers optional
  • 1 cup spelt or gluten-free bread crumbs
  • 1/2 tsp baking powder
  • 1 tbsp olive oil extra virgin

Instructions

  1. Preheat to oven to 200 degrees Celsius (400 degrees Fahrenheit).
  2. To cook the quinoa, rinse the measured quinoa in a sieve under running water for about 30 seconds to get rid of the bitter saponins. Place the quinoa in a saucepan with the measured water. Bring to a boil, then turn down the heat and let simmer until all the water has evaporated and the quinoa is nice and fluffy. Remove from heat and let sit with the lid covering it.

  3. Note: If you are using day-old quinoa you may have to add a small amount of moisture or water to the mixture as it may become too dry.

  4. Combine the kale, green onion, garlic, parmesan, sundried tomatoes, parsley, capers if using and salt in a large bowl. Whisk the eggs slightly in a separate bowl and add to mixture. Add the bread crumbs and baking powder. Mix well. If its too wet add more bread crumbs, to dry try some water.
  5. Prepare a baking tray by lining with baking paper and drizzling with olive oil. The mixture should be able to form tight patties in your hand. Use both hands and squeeze the mixture into tight little patties. Use about 4-5 tbsp. of mixture for each patty.
  6. Place onto a baking tray. Bake for 15 minutes then flip over and bake for a further 5 minutes. Serve with a simple kale salad topped with avocado.

Recipe Notes

*parmesan is not vegetarian, for strict vegetarians seek out a hard cheese alternative.
**making your own breadcrumbs is best. If you are buying them check the label as many have partially hydrogenated soy or palm oil listed.

Recipe modified from Joy The Baker - Kale and Quinoa Cakes

Nutrition Analysis is per one of ten patties.

Nutrition Facts
No-Fuss Baked Kale and Quinoa Patties
Amount Per Serving
Calories 160 Calories from Fat 50
% Daily Value*
Total Fat 5.6g 9%
Sodium 280mg 12%
Total Carbohydrates 21g 7%
Dietary Fiber 2.3g 9%
Protein 9g 18%
Vitamin C 3%
Calcium 11%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Pin99
Share106
Tweet
Share
Yum
Reddit
Email
205 Shares

Filed Under: Autumn Recipes, Gluten Free, Kids, Lunch, Recipe Redux, Spring Recipes, Summer Recipes, Winter Recipes Tagged With: Gluten free, Recipe Redux, Vegetarian, Winter

Previous Post: « My Top 5 Sustainable and Iconically Canadian Foods
Next Post: What Your Health Professional Should Be Telling You About Food Sustainability »

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Hi! My name is Rachel and I am a Registered Dietitian and Certified Diabetes Educator who is passionate about nutrition that is healthy for our bodies as well as for the planet. Here I'll share some of my favourite plant-based recipes, evidence based nutrition information, and tips on green sustainable eating. More about Rachel...

Footer

Copyright © 2019 The Conscious Dietitian · Privacy Policy