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Summer Snacktime: Quinoa and Kale Cakes Recipe

The second recipe in our Summer Snacktime Series with the John Theurer Cancer Center works as a creative "meatless" meal or savory snack.
BY Jessica Skarzynski
PUBLISHED July 10, 2019
Last week, we kicked off a new Summer Snacktime recipe series in partnership with oncology dietitians from the John Theurer Cancer Center, featuring easy-to-follow recipes that offer benefits to those living with cancer and going through treatment. 

This week's recipe for Quinoa and Kale Cakes is a fun, flavorful addition to the series. A great source of antioxidants, quinoa - which makes up the base of these cakes - is high in fiber and considered a "complete" protein because it contains all of the essential amino acids. Add the spicy yogurt dipping sauce and serve over salad to turn this savory snack into a creative "meatless" meal!

And as always, we invite you to give this recipe a try and to share your creations with us on social using the hashtag #CURESummerSnacktime.  

Quinoa and Kale Cakes Recipe



Makes 10-12 (½ cup cakes) or 25 (¼ cup cakes)

Quinoa and Kale Cakes Ingredients:

  • 1 ½ cups quinoa, rinsed
  • 3 cups water
  • 1 ½ Tbsp olive oil
  • Kosher salt
  • 1 large shallot, finely chopped
  • 4 cloves garlic, minced
  • 4 packed cups kale, destemmed and chopped
  • 2 large eggs
  • 1 Tbsp lemon juice
  • ¾ cup Panko bread crumbs
  • 1/3 cup grated parmesan cheese
  • ¼ cup finely diced scallions
  • ¼ cup flat leaf parsley, finely chopped
  • 1 ½ tsp dried marjoram (or 1 Tbsp fresh, chopped)
  • 1 Tbsp Sriracha (or hot sauce of your choice)
  • ¼ tsp black pepper
  • 6 Tbsp canola oil

Spicy Yogurt Sauce Ingredients:

Blend together in a small bowl and refrigerate
  • 1 cup plain low fat yogurt
  • 1 Tbsp lemon juice
  • 1 tsp siracha (or hot sauce of your choice)
  • 1 tsp marjoram, parsley or cilantro
  • Pinch of kosher salt

Quinoa and Kale Cake Recipe Instructions:

  1. Cook quinoa. Bring water and 1 tsp salt to a boil. Add quinoa, turn to low and cook 15-20 minutes covered. Drain and press out any remaining water. Let cool.
  2. Cook kale. In a large skillet over medium heat, add 1 ½ Tbsp olive oil and shallots and cook until translucent ~ 3 minutes. Add garlic and cook another 30 seconds.
  3. Add kale and ¼ tsp salt and cook stirring constantly. Add kale in batches if necessary.
  4. Once kale has wilted, reduce heat to low, cover and cook until tender ~ 5 minutes. 
  5. Set aside to cool.
  6. In a large bowl, beat eggs. Stir in the cooked quinoa, lemon juice, ½ tsp salt, and ¼ tsp black pepper. Add the Parmesan cheese, Panko bread crumbs, scallions, parsley, marjoram, shiracha and kale, stirring well to combine. Chill bowl in refrigerator for 1 hr.
  7. Make cakes using ½ cup of mixture pressing firmly into patties. Alternatively, use a scoop to make cocktail sized patties.
  8. Cook the cakes. Heat 3 Tbsp canola oil in a large non-stick pan over medium heat. Add 5-6 cakes to the pan. Don’t over crowd. Cook ~ 6 minutes or until bottoms are a deep golden brown. Carefully flip the cakes with a spatula and cook another 6 minutes.
  9. Remove from skillet and place on a wire rack with paper toweling. Add 3 more Tbsp canola oil to the pan if needed and cook the remaining cakes. Serve with spicy yogurt sauce.
Check out our previous recipe for Patriot Yogurt Pops and let us know what you think!
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