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Quinoa cakes

June 2, 2016

Recipe

These golden-brown quinoa cakes are packed with nutrients and protein and are excellent served hot or at room temperature.

Serves 14

These golden-brown cakes are packed with nutrients and protein. Serve with a side salad or make smaller cakes for an appetizer.

Heat oven to 375 F. Place the potatoes on a greased baking sheet. Bake for 45 minutes or until potatoes are completely soft. Meanwhile, cook quinoa according to package directions; set aside to cool.

In a large bowl, combine cooked potatoes, cooked quinoa, eggs, garlic, cheese, parsley, salt, pepper and nutmeg.

Heat 1 tablespoon of olive oil in a large saucepan. Form half of the quinoa mixture into 1/4-cup patties and place in the pan; cook until cakes are golden brown. Place cooked patties on a baking sheet. Repeat process with remaining oil and quinoa mixture. Bake cakes in the oven for 5 minutes to ensure they are heated through.

3 sweet potatoes, peeled and cut into spears
1 cup uncooked quinoa
2 eggs
3 cloves garlic, minced
6 ounces Gruyere or Parmesan cheese, shredded
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
2 tablespoons olive oil

DASH Eating Plan Servings

1/2 Dairy foods (low-fat or fat-free) 1/2 Fats and oils Fruits 1/2 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1/2 Vegetables

Diabetes Meal Plan Choices

1/2 Fats Dairy foods (low-fat or fat-free) Fruits 1/2 Meat and meat substitutes Milk and milk products Nonstarchy vegetables 1/2 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1/2 Carbohydrates 1/2 Fats Fruits 1/2 Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 122 Calories 10 g Total carbohydrate 38 mg Cholesterol 1 g Dietary fiber 3 g Monounsaturated fat Potassium 6 g Protein 3 g Saturated fat 1 cake Serving size 172 mg Sodium 7 g Total fat