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Crispy Quinoa and Bean Cakes With Salad
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| 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 | |
| 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
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).
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).
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.
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