Cheesy Veggie Quinoa Cakes
Lunchbox-perfect Cheesy Veggie Quinoa Cakes are gluten-free, whole grain, and filled with colorful, familiar veggies.
- 1 tablespoon olive oil
- 1/2 cup, chopped onion
- 1 1/3 cup broccoli, florets
- 2 medium carrot
- 1/2 cup green peas, frozen
- 2 large egg
- 2 cup cheddar cheese, shredded
- 2 cup Quinoa, cooked
Preheat oven to 375 F.
In a medium pan over medium heat, warm olive oil, then add onions, broccoli, and peeled and grated carrots. Saute until bright and translucent, about 8-10 minutes.
Stir in frozen peas, then add salt and pepper to taste.
In a large bowl, whisk the eggs, then fold in the cheese, cooked quinoa, and veggies. Add more salt to taste.
Pack the mixture into a quarter cup measuring cup, then knock the cakes onto a greased cookie sheet, spaced evenly.
Bake at 375 for 10 minutes, then flip, and bake 5-8 minutes more.
Cool slightly and serve.
Calories: 445kcal | Carbohydrates: 30g | Protein: 22g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 457mg | Fiber: 5g | Sugar: 4g