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  • Course: lunch/dinner
  • Cuisine: Mexican
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Serving: 4-5 portions

Recipe and photos created by: Renata Goos

INGREDIENTS:

Quinoa Patties

  • 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

Toppings

  • 1 can of FinerFin Tuna Mexicana Salad
  • ¼ cup Greek yogurt
  • Chopped fresh dill
  • Salt and pepper

WATCH HOW WE PREPARED THIS

INSTRUCTIONS:

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 side. 

Serve with a drizzle of dill yogurt sauce and enjoy immediately.

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