Quinoa and Kale Cakes

Saw this recipe in a local Des Moines magazine called "Living". Yeah, cool, huh? Anyway I got the ingredients and made it last night in place of mashed potatoes and absolutely loved it! I've never eaten kale before, but this was really good. Just had to share it with you. I did make some modifications but on the whole it's pretty much the same. Ingredients: 1 c. red quinoa (I used an Aldi's brand, Fit & Trim, Spanish quinoa & brown rice, without the spice mix) 2 c. water 1/2 tsp. salt 4 green onions, sliced thin (I used chopped red onion, 2 slices) 1 c. minced baby kale (removed stems and cut with scissors) 1 rib celery, minced 2/3 c. flour 1 beaten egg 1 tsp. salt 1/2 tsp pepper 1 T. butter 2 T. oilve oil Directions: 1. In a saucepan, bring the water & 1/2 tsp salt to a boil, add the quinoa & simmer until the water is absorbed. (If using the box mix follow their cooking directions) Cool.(I put it in freezer to cool faster & took it out to stir it until cooled) 2. In separate bowl, mix the minced kale, celery, onion, flour, seasonings & beaten egg. Add the cooled quinoa. 3. In a frying pan, melt the butter with the olive oil. Spoon the quinoa mixture into the hot pan by 1/3 c. cakes & flatten slightly so each is of even depth. Brown the cakes on both sides & drain on paper towels. This makes a nice lunch as a side dish in place of potatoes, high in protein and yummy veggies or by itself as a source of protein.