A vegetarian-friendly alternative to standard grill fare, these patties are formed with quinoa, sweet potatoes, kale, and kidney beans.
Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto:
3 cups cooked quinoa
3 cups cooked sweet potatoes and kale, roughly chopped
1 15.5-ounce can kidney beans, rinsed
2 large eggs
3/4 cup grated Parmesan (about 2 ounces)
kosher salt and black pepper
3 tablespoons olive oil, plus more if necessary
1 tablespoon red wine vinegar
6 cups mixed greens (about 4 ounces)
1 pint cherry tomatoes, halved
Sat fat 4g
How to Make It
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).
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.
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