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Quinoa Cakes with Asparagus and Mushrooms
BLOSSOM TO STEM17Ingredients
50Minutes
20Calories
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Ingredients
US|METRIC
132 SERVINGS
- 2 cups white quinoa (cooked, from about 2/3 cup dry)
- 1 cup red quinoa (cooked, from about 1/3 cup dry)
- 1/4 yellow onion (medium, minced)
- 2 cloves garlic (minced)
- 2 eggs (beaten)
- 1/3 cup grated Parmesan cheese
- 2 Tbsp. rice flour
- 1 tsp. kosher salt
- 1/2 lb. asparagus
- 8 oz. mushrooms (I used oyster mushrooms, but cremini or hedgehog or other mushroom varieties would be good too)
- 2 spring onions (or 1 leek)
- 2 Tbsp. extra-virgin olive oil
- 1 handful fresh herbs (such as parsley, tarragon, or basil, stems removed and leaves chopped coarsely)
- 1 oz. feta (crumbled)
- pepper
- salt
- 1 wedge lemon (for seasoning)
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NutritionView More
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20Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories20Calories from Fat4.5 |
| % DAILY VALUE |
| Total Fat0.5g1% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium30mg1% |
| Potassium35mg1% |
| Protein<1g |
| Calories from Fat4.5 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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