Quinoa Bean Cakes with Roasted Red Pepper Sauce Recipe

Serves 6

Ingredients

For the roasted red pepper sauce:

• 1 Tbsp. olive oil
• 1/2 cup onion, chopped
• 1 cup jarred, roasted red pepper, chopped
• 1/2 cup low-sodium chicken broth
• 1/4 cup plain almond or cashew milk
• 1 Tbsp. fresh basil leaves

For the quinoa cakes:

• 1 cup quinoa, rinsed
• 3 eggs
• 1 Tbsp. grated Parmesan cheese
• 1 Tbsp. parsley, chopped
• 1 Tbsp. green onions, chopped fine
• 1 tsp. hot pepper sauce
• 1/8 tsp. salt
• 1 15-ounce can white beans, drained and rinsed and mashed lightly with a fork
• 1/4 cup whole grain bread crumbs
• 2 Tbsp. olive oil

Directions

To prepare the roasted red pepper sauce: Heat the olive oil over medium heat in a heavy-bottomed sauce pot. Add the onion and cook for 3 minutes or until translucent. Add the roasted red pepper, chicken broth and almond or cashew milk. Simmer for 10 minutes and add the fresh basil. Cook for 1 minute and then transfer everything to a blender and blend on high until creamy. Keep warm.

To prepare the quinoa cakes: Rinse the quinoa under cold running water. Place the quinoa in a medium saucepan and cover with 2 cups cold water. Bring to a boil and immediately reduce to a simmer. Cover with the lid slightly ajar and continue to cook over low heat for 15 to 20 minutes, or until the quinoa is puffed and you see a little white ring release from around the quinoa. Remove from the heat and let cool to room temperature and set aside.

In a large bowl place the eggs, parsley, green onions, salt and hot pepper sauce. Beat lightly with a fork. Add the lightly mashed beans, bread crumbs and quinoa. Stir to combine with a wooden spoon. The mixture will be a little sticky, so I lightly dampen my hands when forming the cakes. Heat a nonstick skillet on medium heat with 2 Tbsp. of olive oil. Fry the cakes, in batches, until crispy on the outside. Flip the cakes and crisp the other side. Transfer to a plate in the oven and keep warm until the other cakes are finished. Place 1/4 cup of roasted red pepper sauce on 6 plates. Top with 2 quinoa cakes and serve with cooked broccoli or green beans.

Calories: 329
Fat: 12 g
Saturated fat: 2 g
Protein: 13 g
Carbohydrates: 35 g
Fiber: 6 g
Sodium: 456 mg
Cholesterol: 94 mg

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