Instructions

1. Begin by preparing the quinoa if it is not already cooked. Rinse 1/3 cup of uncooked quinoa under cold water, then combine it with 2/3 cup of water in a small pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. While the quinoa is cooking, wash and chop the kale into small pieces. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped kale and sauté for about 5 minutes, or until it is wilted and tender. Remove from heat and let it cool slightly.
3. In a large mixing bowl, combine the cooked quinoa, sautéed kale, chopped sundried tomatoes, and grated Romano cheese. Stir well to combine all the ingredients evenly.
4. In a separate small bowl, beat the egg. Add the beaten egg to the quinoa mixture along with the breadcrumbs. Season with salt and pepper to taste. Mix everything together until well combined. The mixture should be moist but hold together when formed into patties. If it feels too wet, add a bit more breadcrumbs.
5. Once the mixture is ready, divide it into 6 equal portions. Use your hands to shape each portion into a patty, about 1/2 inch thick.
6. In the same skillet used for the kale, add more olive oil if necessary and heat over medium heat. Once the oil is hot, carefully place the patties in the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
7. Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess oil. Repeat the cooking process with the remaining patties, adding more oil to the skillet as needed.
8. Serve the kale quinoa patties warm, garnished with additional grated Romano cheese or a dollop of your favorite sauce, such as tzatziki or a yogurt-based dressing, if desired. Enjoy your delicious and nutritious meal!