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  • Mark Pearson

Healthy Recipe, Quinoa Cakes


These are packed with nutrients and protein. They’re good with a side salad for a complete dinner.


Ingredients

  • 3 sweet potatoes, peeled and cut into spears

  • 1 cup uncooked quinoa

  • 2 eggs

  • 3 cloves garlic, minced

  • 6 ounces Gruyere or Parmesan cheese, shredded

  • 2 tablespoons finely chopped fresh parsley

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon nutmeg

  • 2 tablespoons olive oil


Directions

Heat oven to 375 F. Place the potatoes on a greased baking sheet. Bake for 45 minutes or until potatoes are completely soft. Meanwhile, cook quinoa according to package directions; set aside to cool.


In a large bowl, combine cooked potatoes, cooked quinoa, eggs, garlic, cheese, parsley, salt, pepper and nutmeg.


Heat 1 tablespoon of olive oil in a large saucepan. Form half of the quinoa mixture into ¼ -cup patties and place in the pan; cook until cakes are golden brown. Place cooked patties on a baking sheet. Repeat process with remaining oil and quinoa mixture. Bake cakes in the oven for 5 minutes to ensure they are heated through.


Nutrition info per cake (makes 14 cakes)

  • Calories 122

  • Total fat 7g

  • Saturated fat 3g

  • Trans fat 0g

  • Monounsaturated fat 3g

  • Cholesterol 38mg

  • Sodium 172mg

  • Total carbohydrate 10g

  • Dietary fiber 1g

  • Total sugars 1g

  • Protein 6g



From the Mayo Clinic

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