Crispy Quinoa and Bean Cakes With Salad

Photo by Anna Williams
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 430 calories
    • 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


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


  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.