Last night, after cleaning the holy hell out of our kitchen (we are not grown ups.) I realized I was starving, and we hadn't a protein in sight. I quickly remembered a year ago, around this time, when I was thinking about starting to blog about food, I made these delicious quinoa patties that I had seen on Seven Spoons. I was thoroughly impressed with not only the patties but myself; the timing of the whole thing, the meticulously poached egg perched atop the beautifully browned quinoa patty. I was beginning to realize, more and more, that I enjoyed cooking, thinking, and, later, writing about food, and I wanted to seriously give it a go.
Twelve months later and I feel like I am finding a rhythm with the whole thing. Despite just really starting to get serious with this blog in October, I have cranked out over a hundred posts (albeit Ozzie is responsible for his fair share, as well) and I see the pageviews slowly starting to climb. It's a lovely feeling, knowing I could have maybe brightened someone's day with a photo or a story, or that I could potentially be responsible for what is going on your plate. If you're reading this, wholeheartedly, thank you for stopping by. Absolutely thrilled to have you.
Anyway. On with the noms.
Last night I decided to make do with no protein and whip up some quinoa patties similar to those I referenced (only with an addition of chick peas!). With plenty of produce still on hand, the accompaniments worked perfectly, and nearly stole the show. Without further ado:
What it's Made of
- 1/2 large bunch kale, ribs removed and torn into 3 or so inch pieces
- Olive oil
- Smoked paprika, salt, cracked black pepper
Tomato & Feta SaladQuinoa Patties
- 2 mini cucumbers, diced
- Half of one yellow or white onion, diced
- 1/4 cup crumbled feta
- 3-4 tomatoes, diced
- Palmful cilantro leaves, torn
- Olive oil
- Dijon mustard
- Lemon juice
- Salt, pepper
- 3 cups (1 raw) cooked quinoa, at room temperature
- 2 eggs
- 2 cloves garlic, minced or pressed
- 1 can garbanzo beans/chick peas, smashed with a touch of olive oil into a paste
- Palmful chopped flat leaf parsley
- Salt, pepper
How it's Made:
I made the kale chips first and kind of munched on them as an appetizers. If you'd like them with your meal, just pop them in the over when you're about 15 minutes out.
- Preheat oven to 350 degrees
- Spread kale leaves evenly over a shallow roasting pan
- Drizzle with olive oil, sprinkle with paprika, salt and pepper
- Mix around a bit with your hands
- Bake at 350 for about 15 minutes, until they are crisp
- Combine tomatoes, feta, onion, cucumber and cilantro in a bowl
- Sprinkle with salt and pepper
- Combine salad dressing ingredients and whisk together
- Drizzle dressing over salad and stir to combine
- Let sit in the fridge until the quinoa patties are ready
The quinoa patties were relatively easy; my only piece of advice would be to cook over medium heat and let each patty sit, untouched for about 5 minutes before flipping. Add more oil if they absorb it. If they're flipped too soon, they'll crumble apart, which I discovered quickly and repeatedly, unfortunately. Once they're set in their shape, they will flip easily and the brown parts will taste deeelicious.
- Heat enough olive oil to cover the bottom of a medium-sized skillet
- Combine all patty ingredients in a bowl
- Form a palmful of the mixture into a ball
- Drop into heated oil, press down with a spatula and let cook for about 5-6 minutes
- Flip and repeat
- Let drain on paper towels
- Serve with kale chips on side if so desired, and tomato salad spooned over
I definitely didn't miss any meat with this meal. The patties were hearty with a great texture, and the salad, chock full of fresh veggies, was the perfect topping.
Again, I must say, if you're here (or even here regularly!), thanks a lot. I have some big plans for this space and I hope you stick around to see them come to fruition.