Midweek RECIPES
Quinoa & kale patties
By Miss Physique Geek (www.missphysiquegeek.com) GF SF V
Serves 4 | Prep 15 mins | Cook 40 mins | Calories 291 (per patty)140g (5oz) quinoa
500g (18fl oz) hot gluten-free vegetable stock
100g (3½oz) kale, stalks removed,
leaves roughly chopped
1 tbsp olive oil
½ an onion, peeled, chopped
2 garlic cloves, peeled, crushed
75g (2¾oz) fresh gluten-free breadcrumbs
1 free-range egg, beaten
50g (1¾oz) sundried tomatoes, chopped
100g (3½oz) goat’s or feta cheese
green salad, to serve1 Put the quinoa in a saucepan and pour over the hot stock.
Simmer for 18-20 minutes until the grains have fluffed up
and the liquid has disappeared. Remove from the heat and
cool. Meanwhile, bring a saucepan of water to the boil. Add
the kale and simmer for 6-8 minutes until cooked through.
Drain, squeeze out any excess water and set aside.
2 Put the olive oil in a frying pan over a medium heat. Add
the onion and cook for 2-3 minutes until translucent. Add
the garlic and cook for 1 minute more. Tip the quinoa into
a bowl and add the kale, onion, garlic, breadcrumbs, egg
and tomatoes. Season well and mix to combine. Set aside.
3 Using your hands, form the quinoa mixture into 8 round
patties. Place on the barbecue and cook for 4-5 minutes
each side until crisp and golden.
4 Put a slice of goat’s or feta cheese on top of each patty and
melt the cheese slightly. Serve warm with the green salad.