Spinach Quinoa Cake With Bell Peppers

Spinach Quinoa Cake With Bell Peppers contains Vit A, K, iron, potassium, magnesium and also have plant compounds such as quercetin & kaempferol. It is low in calories, has a low GI index, is gluten-free and is high in fibre.

Cooking Time: 60 minutes

Serving Size: 4

Calories(Per Serving): 250.8 Kcal

Ingredients

For Relish

• 2 red bell peppers
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon kosher salt and ground red pepper

For Cakes

• 2 large eggs, lightly beaten
• 3/8 teaspoon kosher salt and ground black pepper
• 1/2 cup whole-wheat panko-Japanese breadcrumb
• 2 ounces goat cheese, crumbled (about 1/2 cup)
• 2 cups spinach leaves
• 1 1/3 cups organic vegetable broth
• 1 tablespoon minced garlic
• 3/4 cup uncooked quinoa
• 1 cup chopped onion
• 1 1/2 teaspoons canola oil

Method

1. Preheat broiler to heat to prepare relish, arrange bell peppers, on a foil-lined baking sheet.
2. Broil for 10 minutes and let it stand for 10 minutes. Peel and finely chop them before combining peppers, parsley, vinegar and salt to taste.
3. To prepare cakes, heat a large saucepan over medium-high heat. Add oil to the pan and swirl to coat.
4. Add onion until tender. Add quinoa and Garlic and cook for 4 minutes. Add broth, bring to a boil. Put chopped spinach. Spread hot quinoa mixture in a single layer on a baking sheet; cool 10 minutes.
5. Place a baking sheet in the oven. Reduce oven temperature to 375°
6. Combine quinoa mixture, cheese, panko, 3/8 teaspoon salt, black pepper, and eggs in a bowl, and toss well to combine. Let mixture stand 5 minutes. Shape into 4 (4-inch) patties.
7. Place patties on the pan, and return to oven. Bake at 375° for 10 minutes on each side or until lightly browned and thoroughly heated. Top with bell pepper relish.