Baked Quinoa Cakes with Broccoli & Sweet Potatoes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 tablespoons olive oil
- sea salt
- 4 large eggs beaten
- 1 head broccoli cut into small florets
- 1 medium sweet potato cut into 1/2-inch cubes
- 2- 1/2 cups cooked quinoa
- 1 small shallot finely chopped
- 3/4 cups breadcrumbs (i use udi's gluten free bread to make
- Carbohydrate 40.576 g
- Cholesterol 4230 mg
- Fat 106.255000002895 g
- Fiber 3.9 g
- Protein 128.841 g
- Saturated Fat 31.9522400003997 g
- Serving Size 1 1 recipe (1178g)
- Sodium 2051.99130000006 mg
- Sugar 36.676 g
- Trans Fat 16.8868900000784 g
- Calories 1630 calories
1. Preheat oven to 375 F. Line a baking sheet with parchment paper. Toss the broccoli and sweet potato with olive oil and ½ teaspoon salt and arrange in an even layer on the baking sheet. Roast until lightly browned and tender, about 25 minutes. 2. Meanwhile, in a large mixing bowl, combine the quinoa, eggs, shallot, breadcrumbs, and ½ teaspoon salt. Fold in the roasted vegetables. 3. Grease a 12-count standard size muffin pan with olive oil and divide the quinoa mixture between the cups, packing it down so it’s not overflowing. Bake in the oven for 25-30 minutes, until golden brown around the edges. Remove from oven. 4. Allow cakes to sit in the pan until cool enough to touch. Then serve with a dollop of Greek yogurt, or store in an airtight container for on-the-go snacks or breakfasts throughout the week.
