- Calories 430
- Fat 23g
- Sat fat 4g
- Cholesterol 77mg
- Sodium 706mg
- Protein 16g
- Carbohydrate 44g
- Sugar 6g
- Fiber 8g
- Iron 5mg
- Calcium 262mg
Crispy Quinoa and Bean Cakes With Salad
Anna Williams
A vegetarian-friendly alternative to standard grill fare, these patties are formed with quinoa, sweet potatoes, kale, and kidney beans.
How to Make It
Step 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).
Step 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).
Step 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.
Chef's Notes
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Teejulian
2015-05-25T18:26:17-04:00
It would have been useful to include a copy of the recipe for the quinoa with sweet potato and kale, as well.
AnneParker
2012-09-05T12:03:00-04:00
This recipe is great! I just made it with the leftovers from the Sweet Potato and Kale Recipe from the Sept Issue. I'm going to recommend it to all of my online personal training clients.
