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Prep
Difficulty
Medium
Time
Estimate
30 mins
If the quinoa is not already cooked, do so now. Chop the kale and other salad ingredients. As soon as the quinoa is done, cool long enough to incorporate the other ingredients. Ball up and start to pan fry. After the salad is tossed and resting and the patties are happily searing, whirl up the avocado cream. Serve a huge pile of salad with a few patties and generous dollop of the cream on top.
Honey-mustard vinaigrette is massaged into kale with a sprinkle of dried apricots & nuts. Substitute fresh apricots or whatever beautiful fruit you have available. This uses a relatively small bunch of kale, when chopped down it is about 3-4 cups. Adjust the dressing slightly as needed.
Egg. Quinoa. Almonds. That’s pretty much it for these happy little patties that make a perfect vegetarian main dish. Use any leftover quinoa recipe. Mince up cooked veggies or herbs to doll these up a bit. If you can’t do nuts, substitute breadcrumbs for the almond meal*.
Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.
