Preheat the oven to 400 degrees.
Gather all your ingredients.
Cook 1.5 cups of dry quinoa. Be sure to soak and rinse the quinoa before cooking (it has a bitter coating called saponin that needs to be washed off).
I like to use my rice cooker to make quinoa. To cook quinoa in the rice cooker, use the white rice setting.
While the quinoa is cooking, prep the onion, kale, garlic and chives.
Gently beat 4 eggs.
When the quinoa is done, remove from the rice cooker, and let it come to room temperature. You can stick the bowl in the freezer for 5 minutes to speed up the process.
Add 1/2 teaspoon of salt to the eggs.
Add the room temp, cooked, quinoa and stir.
Add the onions, kale, garlic and chives.
Stir until it is well combined.
Add 1 cup of whole grain bread crumbs, 1 teaspoon baking powder and 1 teaspoon cumin.
Mix everything up, and let sit for 2 or 3 minutes. You can actually see the mixture expanding, as the bread crumbs absorb the moisture.
Place parchment paper on a baking sheet. Lightly oil the parchment paper.
Pick up some of the mixture and try to form a patty. If it seems dry, add a bit of water or another egg. If it is very moist, and you can't get it to stick together, add more bread crumbs or flour.
Using your hands, form into a cake. Each one should be about 1 inch thick.
Arrange the 12 cakes on the oiled baking sheet. Make sure there is a bit of space in between each one.
Cook for about 15 minutes. Flip each one over, and then continue cooking for another 5 to 10 minutes.
The cakes should be browned.
You can eat them hot, right from the oven. Or, enjoy at room temperature. They keep and pack very well, so the leftovers make a great lunch.
- 1.0c Quinoa, uncooked
- 4.0 Eggs
- 0.0tsp Sea salt
- 0.0c Chives, chopped
- 1.0c Onion, finely chopped
- 1.0c Kale, finely chopped
- 4.0 Cloves of garlic, finely chopped
- 1.0tsp Cumin
- 1.0tsp Baking powder
- 1.0c Whole grain bread crumbs
- 1.0Tbsp Olive oil
San Francisco, California