Vegan Quinoa & Kale Patties

Happy New Year!

For my first recipe post of 2013 I am featuring quinoa, because 2013 has been declared, "International Year of Quinoa" by the UN! The purpose of the of the International Year of Quinoa is to "focus the world's attention on the role that quinoa´s biodiversity and nutritional value plays, in providing food security and nutrition, the eradication of poverty in support of the achievement of the internationally agreed development goals." "The International Year of the Quinoa (IYQ) was proposed by the government of Bolivia, with support from Argentina, Azerbaijan, Ecuador, Georgia, Honduras, Nicaragua, Paraguay, Peru and Uruguay, and FAO, and approved by the United Nations General Assembly in December 2011. The Conference took note of the exceptional nutritional qualities of quinoa, its adaptability to different agro-ecological floors and its potential contribution in the fight against hunger and malnutrition."

Quinoa is a golden grain!

This protein packed, gluten free grain was considered the "golden grain" by the Incas. Quinoa is now considered a superfood!!! Quinoa is a complete protein containing all nine amino acids. It contains 2x as much fiber compared to other grains. Quinoa is rich in nutrients like iron, lysine, magnesium, B2, and manganese.

Vegan Quinoa & Kale Patties

 (Recipe adapted from Yummy Supper)

• 1 cup quinoa (I used Trader Joe's Organice Tricolor Quinoa...6 grams of protein in 1/4 cup!)
• 2 cups water
• 6 teaspoons of Ener-G egg replacer (equivalent to 4 eggs)
• 4-8 tablespoons of water
• 1/3 cup nutritional yeast
• 1/2 of a yellow onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1 cup steamed kale, chopped
• 1 cup breadcrumbs
• 1 teaspoon olive oil

I topped mine with fresh squeezed lemon juice and avocados. Yum!

Cook 1 cup of quinoa and 2 cups of water in a rice cooker. If you don't have a rice cooker...go out and buy one! You can find small rice cookers for as cheap as $12. Once you use a rice cooker to cook grains you will never go back to the stove top! When the quinoa is done cooking, remove from rice cooker, place into a bowl, and let it cool to room temperature.

In a large bowl whisk together 6 teaspoons of Ener-G egg replacer and 8 tablespoons of warm water. Then, mix in cooked quinoa, nutritional yeast, garlic, salt, steamed kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny. You may need to mix in more water a little bit at a time to make it a little more moist. Form patties and set aside for cooking.

Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Cook up to 4-6 patties on the pan depending on how larger your skillet is. Cover the pan and let the patties cook for 7-10 minutes until the they are golden brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack or paper towels while you finish the next batch.



***Stay tuned to my next 30-day blog challenge, but until then enjoy my vegan recipes!***

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