INGREDIENTS
•
2½ cups cooked quinoa, cooled
•
4 cups kale, cleaned, deveined, chopped very small
•
3 large eggs, beaten
•
1 tsp sea salt
•
½ yellow onion, diced small
•
½ cup chives, chopped
•
½ cup Parmesan, grated
•
2 cloves garlic, minced
•
¾ cup finely ground bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
•
2 Tbsp olive oil plus more for frying