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Crispy Quinoa and Bean Cakes With Salad

Crispy Quinoa and Bean Cakes With Salad
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Serves 6| Hands-On Time: | Total Time:



  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.
By September, 2012

Nutritional Information

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

Quick Tip

Jars of mayonnaise
Make it a burger: Serve these quinoa cakes on buns with mayonnaise, lettuce, and sliced tomato.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.