Crispy Quinoa and Bean Cakes With Salad

Crispy Quinoa and Bean Cakes With Salad
Anna Williams
Take last night’s leftover quinoa and vegetables and mix them with eggs, kidney beans, and Parmesan to form crisp, protein-rich patties.

Get the recipe for Crispy Quinoa and Bean Cakes With Salad.
Serves 6
preparation
35
minutes
cooking
35
minutes

Ingredients

Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto:
3
cups
cooked quinoa
3
cups
cooked sweet potatoes and kale, roughly chopped
Additional ingredients:
1
15.5-ounce can kidney beans, rinsed
2
large eggs
3/4
cup
grated Parmesan (about 2 ounces)
kosher salt and black pepper
3
tablespoons
olive oil, plus more if necessary
1
tablespoon
red wine vinegar
6
cups
mixed greens (about 4 ounces)
1
pint
cherry tomatoes, halved

Directions

  1. In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about ½ cup each).
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3 to 4 minutes per side (adding more oil if necessary).
  3. In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.

 

Charlyne Mattox
September 2012

Nutritional Information

  • Per Serving
  • Calories 430
  • Fat 23 g
  • Sat Fat 4 g
  • Cholesterol 77 mg
  • Sodium 706 mg
  • Protein 16 g
  • Carbohydrate 44 g
  • Sugar 6 g
  • Fiber 8 g
  • Iron 5 mg
  • Calcium 262 mg
What does this mean? See Nutrition 101.