Kale & Quinoa Cakes

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cake) contains 110 calories, 13 g carbohydrate, (2 g fiber), 5 g protein, 4 g fat, (1 g saturated fat), 55 mg cholesterol, and 300 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 110
  • Makes: 18 - 3 oz cakes
  • Active Time: 55 minutes
  • Total Time to Make: 1 hour, 35 minutes
Kale & Quinoa Cakes

Ingredients

You'll Need

Food processor, muffin pans

Directions

  1. Bring vegetable broth and quinoa to boil in pan on MED; stir. Reduce heat to LOW; cover with lid. Simmer 15 min. 
     
  2. Remove from heat; let stand, covered, 10 min to absorb liquid. Spread quinoa on large sheet pan to cool.
      
  3. Preheat oven to 350 degrees. Blanch kale in large pot of boiling, salted water, 3-4 min. Transfer to bowl of ice water. Drain; squeeze dry.
     
  4. Pulse kale, mirepoix, and potato in batches in food processor until finely chopped. Whisk eggs, basting oil, salt, and seasoning together. Add kale-potato mixture and quinoa to eggs; mix until combined.
      
  5. Coat muffin pans with nonstick cooking spray. Place 1/2 cup mixture in each section of muffin pans. Bake 35-40 min, until egg sets and tops are lightly browned. Transfer pans to wire racks to cool 10 min before removing cakes. 
Chef Tips
Try these cakes paired with Roasted Red Pepper Sauce.

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