These quinoa and kale patties are packed with superfoods. Photo: Erin Scott
These quinoa and kale patties are packed with superfoods. Photo: Erin Scott

By Erin Scott

After six years of growing food in our backyard, we’re finally really getting what works and what doesn’t. It pained us to tear out our entire raspberry patch when we accepted that it just wasn’t getting enough sun. But when it comes to greens and herbs, we can rock them all year round.

Kale is still the family fave and we have a whole bed devoted to growing all sorts of varietals — now we don’t even have to make a trip to the market to procure some tasty greens. This makes my inner lazy cook especially happy!

When I first got Heidi Swanson’s wonderful book “Super Natural Every Day,” I bookmarked her Quinoa Patties right away. I often find myself with leftover cooked quinoa in the fridge and I end up eating it with all sorts of things like leftover roasted chicken, salsa, herbs, beans, and almost always avocado. Transforming leftover quinoa into hearty little savory cakes is brilliant and I love the versatility of Heidi’s recipe.

These quinoa and kale patties hit all the marks: packed with superfoods, they’re nourishing yet hearty at the same time. Plus they appeal to kids as well as grownups!

I think you could use quinoa or any other grain here — brown rice, millet, and/or amaranth would all be delish. And adding veggies to the mix seemed like a natural addition. If you don’t have kale, try spinach, broccoli, shitake mushrooms — whatever you have on hand, or grow in your own backyard. Avocado, salsa verde, lemon, salt, cilantro, and garlic oil all were tasty topping for the patties we made, and I can imagine so many more ways to enjoy these savory cakes. I’m sure you can too.

Quinoa and Kale Patties
(adapted from Heidi Swanson’s “Super Natural Every Day”)


  • 1 cup quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 spring onions, sliced thin
  • 3 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1 cup steamed kale, chopped
  • 1 cup breadcrumbs (GF friends: be sure to use GF breadcrumbs. See notes in recipe details.)
  • 1 teaspoon olive oil
  • optional toppings: avocado, cilantro, lemon juice, salsa verde, garlic oil

Continue reading for the full recipes and photos.

This recipe was first published on Yummy Supper, a blog written and photographed by Erin Scott. The blog has recently spawned Scott’s first book, Yummy Supper: 100 Fresh, Luscious and Honest Recipes from a (Gluten-Free) Omnivore.

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