Rating: 3.5 stars
51 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 18
  • 2 star values: 3
  • 1 star values: 3

A vegetarian-friendly alternative to standard grill fare, these patties are formed with quinoa, sweet potatoes, kale, and kidney beans.

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about ½ cup each).

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  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3 to 4 minutes per side (adding more oil if necessary).

  • In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.

Nutrition Facts

430 calories; fat 23g; saturated fat 4g; cholesterol 77mg; sodium 706mg; protein 16g; carbohydrates 44g; sugars 6g; fiber 8g; iron 5mg; calcium 262mg.
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