Watch how we prepared this
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4-5 portions
Recipe and photos created by: Renata Goos
2 and ½ cups cooked quinoa, cooled
3 large eggs
½ cup grated parmesan cheese
½ cup green onions chopped
1 tsp salt
2 tbs olive oil
½ medium size yellow onion diced
2 cloves of garlic minced
4 cups kale roughly chopped
1 can of FinerFin Tuna Mexicana Salad
¼ cup Greek yogurt
Chopped fresh dill
Salt and pepper
Cook the quinoa as per package instructions, let it cool.
In a large mixing bowl whisk the eggs and add the cooled cooked quinoa. Add the parmesan cheese, the green onions, salt and peppers. Reserve.
In a large sauté pan add the 2 tbs of olive oil and sauté the onions and garlic until soft. Add the kale and cook for 1-2 minutes until soft.
Add the cooked kale and 1 can of FinerFin Tuna Mexicana Salad to the quinoa mixture and stir until all combined.
Using a clean large size sauté pan add 2-3 tbs of olive oil and heat. Once the oil is hot enough start placing the quinoa patties into the pan (each patty should use about 1/3 cup of the quinoa mix). Once the bottom side starts to firm and look golden brown (about 3-4 minutes), flip it and cook the other size.
Serve with a drizzle of dill yogurt sauce and enjoy immediately.