Quinoa & Kale Patties

Yield: 10-12 regular sized patties

Ingredients:
1 cup Quinoa
2 cups water
4 eggs, whisked (can substitute egg whites)
1/3 cup Parmesan Cheese
3 Green Onions, sliced thin
3 cloves garlic, minced
1/2 tsp sea salt
1 cup steamed kale, chopped
1 cup breadcrumbs (can substitute choice of flour)
1 tsp olive oil
Optional Toppings: avocado, cilantro, lemon juice, garlic oil

• To making your own breadcrumbs: Toast up a few slices of bread until they're dry.  Tear toasted bread into chunks, toss them into blender.  Pulse a few times & voila, you've got homemade breadcrumbs!

Directions:

1. Rinse quinoa and place quinoa in medium sauce pan with 2 cups water.  Allow quinoa to soak for 15 minutes.  Then with lid on pan, bring water to a boil & reduce to simmer.  Cook until quinoa is tender and has absorbed the liquid (about 20 minutes).  Let cool to room temperature.
2. In large bowl, mix together cooked quinoa, eggs, cheese, onions, garlic, salt, steamed kale, and breadcrumbs (or flour).  Let everything sit for a few minutes to absorb the liquid.  You want the batter to be moist but not runny.  Form patties and get your pan ready for cooking.
3. Heat 1 tsp olive oil in large skillet(s) over medium-low heat.  (Tip #1: To reduce total cooking time, use 2 skillets.  Tip #2: If you live in higher altitudes you will want to turn up the heat slightly but not too much)  
4. Cook up to 6 small (or 3 regular size) patties per pan at a time. (Don't overcrowd the pan).  Cover the pan(s) and let them cook for 7-10 minutes until the underbellies are a deep rich brown.  Flip and cook the other side for another 7-10 minutes until both sides are nice and brown.  
5. Let patties rest on cooling rack while you finish the next batch. 
6. Enjoy!