Gluten-free Friday: Quinoa, kale and corn patties

Jul 5, 2013 at 1:00 p.m. ET

Ready for a knock-your-socks-off appetizer or light lunch? These veggie patties, made with quinoa, kale and corn, fill the bill perfectly!

Quinoa, kale and corn patties

Looking for a light lunch or an appetizer to serve for a gathering on a Gluten-free Friday (or any other day)? This recipe for quinoa, kale and corn patties is easy to make, filled with great flavor and it goes well with a simple, smoky dipping sauce. If you don't have kale on hand, you could use spinach instead. You might also try serving them over mixed greens with your favorite dressing.

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.

Quinoa, kale and corn patties

Yields 6


For the smoky dipping sauce

  • 1/2 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 1 tablespoon gluten-free red wine vinegar
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon ancho chili powder (more to taste)

For the patties

  • 3/4 cup cooked quinoa
  • 1-1/2 cups kale, leaves removed from stem, and leaves cut into small pieces
  • 1/3 cup yellow cornmeal (may need a few tablespoons more)
  • 2/3 cup corn kernels
  • 1/4 cup onion, diced
  • 2 garlic cloves, minced
  • 2 eggs
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons dried basil
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


For the smoky dipping sauce

  1. Combine all the ingredients in a bowl and mix well. Taste and adjust the seasoning as needed.
  2. Refrigerate until ready to serve.

For the patties

  1. Cook the quinoa according to the package directions, then set aside and allow it to come to room temperature.
  2. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  3. Add the cooked quinoa to a large bowl along with the kale, corn kernels, onion, garlic and cornmeal. Mix to combine.
  4. In a separate bowl, beat the eggs lightly, then pour them into the quinoa mixture along with the Parmesan cheese, basil, red pepper flakes, salt and pepper.
  5. Mix to combine all the ingredients.
  6. Form the mixture into 6 patties, about 4 inches in diameter and 1-inch-thick.
  7. Bake for 10-12 minutes, then flip and bake for another 10-12 minutes. The patties should be lightly crisp on both sides.
  8. Serve with the smoky dipping sauce on the side.

You'll flip over these patties!

More Gluten-free Friday recipes

Chicken and broccoli stir-fry over quinoa
Parmesan and almond-crusted cod
Spinach and white bean salad with avocado dressing