These quinoa cakes are easy to make and even better to tote to work as leftovers. To make a hearty lunch, add them on top of a large green vegetable salad or stuff in a whole-grain pita filled with lettuce and tomato.
Nutrition (per quinoa cake)
Calories: 149; Total Fat: 3 grams; Saturated Fat: 1 grams; Protein: 11 grams: Carbohydrates: 19 grams; Sugar: 3 grams; Fiber: 2 grams; Cholesterol: 44 milligrams; Sodium: 247 milligrams
Recipe and photo by Lindsay Livingston, R.D., of The Lean Green Bean.
Makes 6 servings
- 1/2 cup cooked, mashed sweet potato
- 2 cans tuna, drained
- 3/4 cup cooked quinoa
- 1/4 cup green onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 egg
- 1/4 cup plain yogurt
- 1 Tbsp mustard
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1/2 cup breadcrumbs
How to make it
In a small bowl, combine the tuna and sweet potato and mix well.
Add remaining ingredients and stir until well combined.
Using your hands, form into 6 cakes.
Place on a greased baking sheet and bake at 400 degrees for 20 min., flipping once.