Sun-Dried Tomato Quinoa Patties with Kale and Pesto
These protein-packed quinoa patties combine nutty quinoa with savory sun-dried tomatoes, fresh kale, and aromatic pesto for a satisfying vegetarian meal. The mixture forms into tender, golden patties that hold together beautifully when baked. Perfect as a meatless burger alternative, served over salads, or as a wholesome side dish. The combination of quinoa and eggs provides complete protein, while the sun-dried tomatoes add intense umami flavor that pairs wonderfully with the earthy kale and herb-rich pesto.
Ingredients
- 1 cup quinoa, uncooked
- ½ cup onion, minced
- 1 cup kale, deboned and finely chopped
- ½ cup sun dried tomato, drained and chopped
- 2 teaspoons garlic, minced
- 3 tablespoons pesto
- 2 large eggs
- 2 tablespoons all-purpose flouralmond flour1:1gluten-freegluten-free
Use for gluten-free version
- salt(optional)
- pepper(optional)
Instructions
- 1
Preheat oven to 400°F and spray baking sheet with cooking spray
- 2
Cook quinoa according to package directions
- 3
Combine all ingredients in medium mixing bowl
- 4
Scoop heaping quarter cup of mixture and form into burger-shaped patties
- 5
Repeat until all mixture is used
- 6
Bake for 15-20 minutes
Tips
Let quinoa cool slightly before mixing to prevent eggs from cooking when combined
Wet hands when forming patties to prevent sticking and achieve cleaner shapes
These patties freeze well - wrap individually and store up to 3 months
Good to Know
Refrigerate cooked patties up to 4 days in airtight container
Can form patties and refrigerate up to 24 hours before baking
Serve warm on buns, over salads, or with fried eggs
Common Mistakes
Don't skip draining sun-dried tomatoes to avoid soggy patties
Form patties firmly but gently to prevent cracking during baking
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I make these without eggs?
Yes, substitute with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes) for binding.
How long do these keep in the freezer?
Wrap cooked patties individually and freeze up to 3 months. Thaw overnight in refrigerator before reheating.
What if my mixture seems too wet to form patties?
Add an extra tablespoon of flour gradually until mixture holds together when squeezed in your palm.