
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.
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!
Quinoa and Kale Cakes Recipe
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 Ingredients:
Makes 10-12 (½ cup cakes) or 25 (¼ cup cakes)
- 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:
- 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.
- 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.
- Add kale and ¼ tsp salt and cook stirring constantly. Add kale in batches if necessary.
- Once kale has wilted, reduce heat to low, cover and cook until tender ~ 5 minutes.
- Set aside to cool.
- 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.
- Make cakes using ½ cup of mixture pressing firmly into patties. Alternatively, use a scoop to make cocktail sized patties.
- 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.
- 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