Recipe: kale and quinoa patties

This recipe is rich in calcium, and it plays a vital role in our body for several functions.

It is needed in the circulatory system to help contract and expand blood vessels and arteries. Calcium is also needed to contract muscles, create nerve transmissions and signals.

Senior Lecturer in Sports Nutrition at Manchester Metropolitan University, Ozcan Esen, and Sports and Fitness Nutrition students (Hons) contributed to the development of this recipe.

If you’re trying to do it at home, post your image on social media with the hashtag #WPNutrition.

See below for our recipe for kale and quinoa patties.

Ingredients for kale and quinoa patties to make four servings

  • 140g of quinoa
  • 500g hot vegetable stock
  • 100g kale, stems removed, leaves coarsely chopped
  • 3 tablespoons of olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 75g fresh white breadcrumbs
  • 2 medium eggs, beaten
  • 50g sun-dried tomatoes, coarsely chopped
  • 100g of goat cheese

For the pesto:

  • 1/2 small packet of basil leaves only
  • 1/2 small bunch of parsley
  • 2 garlic cloves, crushed
  • 50g toasted pine nuts
  • 50g grated parmesan
  • 150g olive oil
  • Juice of a lemon


  1. Put the quinoa in a saucepan and pour the hot broth over it. Simmer 18 to 20 minutes over low heat until the grains have swollen and the liquid has disappeared. Remove from heat and let cool.
  2. Meanwhile, bring a large pot of water to a boil. Add the kale and simmer for 6-8 minutes until cooked through. Drain and squeeze out any excess water and set aside.
  3. Put a tablespoon of olive oil in a small skillet over medium heat. Add the onion and cook for 2-3 minutes. Add the garlic and cook for another minute. Pour the cooked quinoa into a bowl and add the kale, onion and garlic, breadcrumbs, egg and sun-dried tomatoes. Season well and toss to combine. Put aside.
  4. To make the pesto, place the basil parsley, garlic, pine nuts and parmesan in a small food processor. Pulse while slowly pouring in the oil until you obtain a thick pesto. Squeeze the lemon juice to loosen it, then set aside.
  5. Gently heat two tablespoons of olive oil in a shallow sauté pan. Using your hands, shape the quinoa mixture into eight round patties. Add to skillet and fry for 4-5 minutes on each side until crispy and golden brown.
  6. Heat the grill to high heat and place a slice of goat cheese on each patty. Place under the broiler to brown and slightly melt the cheese – this will only take a few seconds. Top each galette with a generous dollop of pesto and serve.

Nutrition information

  • Calories (kcal): 570
  • Carbs (g): 43
  • Protein (g): 21
  • Fat(g): 33

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