Crispy Quinoa and Bean Cakes With Salad

Crispy Quinoa and Bean Cakes With Salad
Anna Williams
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preparation
35
minutes
cooking
35
minutes
Serves 6

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.

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