"Cheesy" Baked Quinoa Cakes with Roasted Broccoli
- 1 (13.4-ounce) package no-salt-added kidney beans, drained and rinsed
- 2 cups cooked quinoa*
- 1/4 teaspoon grated nutmeg
- Pinch cayenne pepper
- 3 ounces Kite Hill soft fresh plant-based cheese, diced
- 4 cups broccoli florets
- 2 cloves garlic, finely chopped
Preheat the oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, mash beans with a potato masher or fork until fairly smooth.
Add cooked quinoa, nutmeg and cayenne, and stir until evenly blended.
Fold in diced cheese.
Form mixture into 8 patties.
Place on the prepared baking sheet.
In a medium bowl, toss together broccoli with garlic.
Place on a separate baking sheet.
Roast quinoa patties and broccoli, stirring broccoli about halfway through, until patties are crisp and heated through, and broccoli is fork-tender, about 30 minutes.
*Use precooked frozen quinoa or cook from scratch by rinsing 1/2 cup quinoa in a fine sieve until water runs clear, drain and transfer to a small pot. Add 1 cup water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
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- 1 (13.4-ounce) package no-salt-added kidney beans, drained and rinsed
- 2 cups cooked quinoa*
- 1/4 teaspoon grated nutmeg
- Pinch cayenne pepper
- 3 ounces Kite Hill soft fresh plant-based cheese, diced
- 4 cups broccoli florets
- 2 cloves garlic, finely chopped