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Spinach Quinoa Cakes with Bell Pepper Relish
INGRIDSTEVENS19Ingredients
70Minutes
380Calories
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Description
Cooking Light
Ingredients
US|METRIC
4 SERVINGS
- relish
- 2 red bell peppers (halved and seeded)
- 2 Tbsp. fresh flat leaf parsley (chopped)
- 1 tsp. balsamic vinegar
- 1/8 tsp. kosher salt
- 1/8 tsp. ground red pepper
- cakes
- 1 1/2 tsp. canola oil
- 1 cup chopped onion
- 3/4 cup quinoa (uncooked)
- 1 Tbsp. minced garlic
- 1 1/3 cups organic vegetable broth
- 2 cups spinach leaves (coarsely chopped)
- 2 oz. goat cheese (crumbled, about 1/2 cup)
- 1/2 cup panko Japanese breadcrumbs (whole-wheat)
- 3/8 tsp. kosher salt
- 1/2 tsp. ground black pepper (freshly)
- 2 large eggs (lightly beaten)
- cooking spray
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Directions
- Preheat broiler to high.
- To prepare relish, arrange bell peppers, skin side up, on a foil-lined baking sheet. Broil 10 minutes or until charred. Remove pan from oven; wrap peppers in foil. Let stand 10 minutes. Peel and finely chop. Combine peppers, parsley, vinegar, 1/8 teaspoon salt, and ground red pepper.
- To prepare cakes, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes or just until tender, stirring frequently. Add quinoa; cook 4 minutes or until toasted and lightly browned, stirring occasionally. Add garlic; cook 30 seconds. Add broth; bring to a boil. Cover and simmer 17 minutes or until liquid is fully absorbed. Stir in chopped spinach. Spread hot quinoa mixture in a single layer on a baking sheet; cool 10 minutes.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol130mg43% |
Sodium880mg37% |
Potassium530mg15% |
Protein15g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A80% |
Vitamin C140% |
Calcium20% |
Iron20% |
* 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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