I am not sure if any of you are aware, but I love makes little cakes of deliciousness preferably with vegetables and protein. This yummy cake variety is vegetarian and can be modified to be vegan as well. Not to mention they are so tasty, filling and the avocado salsa is to die for!! 🙂
I made this recipe with red quinoa which is full of fiber, B vitamins, magnesium and protein. I also added kale which is rich in vitamin K, potassium, fiber and antioxidants. The avocado salsa adds so much flavor and includes vitamin C, phytonutrients, omega fats, potassium and fiber! Almost like deconstructed guacamole… and who doesn’t love guacamole right?! duh! Avocados are a huge food trend right now not only due to their buttery and creamy texture, but also because they are heart healthy and work to lower bad cholesterol (LDL) while increasing good cholesterol (HDL), which prevents heart disease. ❤
I use these cakes as part of my lunch meal or can be used as a snack during the day to ward off that crazy hungry feeling many of us get mid-afternoon! If you want to vary the cakes you can always switch the different types of peppers, use swiss chard instead of kale or use a different variety of quinoa. Also, to make this recipe vegan use a flax egg in substitution for the egg, which is 3 tsp water to 1 tsp Flax seed or you can use chia seeds… both of which are rich in omega 3 fats, which have been shown to lower triglycerides (the nasty fat in your blood!)
Ok here goes:
1 Cup Cooked Red Quinoa
3 Cups Raw Kale
2 Tbsp. Hemp Protein Powder ( I used Bob’s Red Mill)
1 Egg (or flax egg)
1/2 Yellow Pepper diced
1 White Onion diced
1 tsp Cumin
1 tsp Italian Seasoning
1 tsp Red Pepper Flakes
1 Ripe Avocado
1 Diced and Seeded Fresh Tomato
4-5 Sprigs Fresh Cilantro
2 Chopped Garlic Cloves
3 Tbsp. Extra Virgin Olive Oil and 2tsp. Extra Virgin Olive Oil
Salt & Pepper
1. Wash & rinse kale then remove from stems and chop.
2. Cook quinoa following directions. You will only need one cup cooked for this recipe.
3. Dice 1/2 white onion, 1/2 yellow pepper and 1 glove garlic.
4. Heat skillet to medium heat and add 2 tsp extra virgin olive oil. Saute onion, pepper and garlic for 3 minutes until softened.
5. Add kale, cumin, salt, pepper, red pepper flakes and italian seasons and sauté kale until tender.
6. In a medium bowl mix 1 cup cooked quinoa with cooked kale, 1 egg, 2 Tbsp hemp protein powder and additional seasonings if desired.
7. Form 4 patties out of quinoa and kale mixture and place in refrigerator for 10 minutes to set up.
8. While patties are chilling prepare avocado salsa. Add diced avocado, diced jalapeño, 1 chopped garlic clove, 1/2 diced white onion, diced fresh tomato (seeded), juice from one lime and chopped cilantro in a bowl. Season with salt and pepper and set aside.
9. Remove quinoa and kale cakes from refrigerator.
10. Reheat skillet to medium heat and add 3 Tbsp. extra virgin olive oil.
11. When skillet is heated through add quinoa and kale cakes to the skillet and brown on each side for 4-6 minutes until heated through.
12. Place cakes onto a platter and top with 2 tbsp. Avocado Salsa.
13. Squeeze extra lime juice if desired and devour! 🙂
Makes 4 Servings
Nutrition per Serving: 195 calories, 10g fat (18g Monounsaturated, 5g polyunsaturated and 5g saturated fat), 20g carbohydrates, 7.5g protein, 7g fiber, 52.5mg cholesterol