Quinoa-Black Olive Cakes with Baby Greens and Roasted Red Pepper Sauce

Quinoa-Black Olive Cakes with Baby Greens and Roasted Red Pepper Sauce
Photo by Scott Phillips

Ingredients

  • 1 cup cooked white beans (from a 15 oz. can), drained and rinsed
  • 5 oz. (5 lightly packed cups) baby kale, baby arugula, or other baby greens
  • 2 cups lower-salt chicken or vegetable broth
  • 1 cup white quinoa
  • 2 tsp. sherry vinegar
  • 5-½ Tbs. extra-virgin olive oil
  • 1 cup coarsely chopped roasted red peppers
  • + 7 more ingredients
    • 1/3 cup pitted kalamata olives, finely chopped
    • ½ cup chopped flat-leaf parsley
    • 1 cup coarse fresh white breadcrumbs (see below)
    • Kosher salt and freshly ground black pepper
    • 2 tsp. finely chopped fresh thyme
    • 3 peeled medium cloves garlic, 2 minced, 1 left whole
    • 2 large eggs

Rinse the quinoa under cold water and drain. Line a medium rimmed baking sheet with parchment. In a 2-quart pot, bring the broth to a boil. Add the quinoa and simmer, covered, over low heat until the broth is absorbed and the quinoa is tender, about 15 minutes. Transfer the quinoa to a medium sh...

View full recipe at Fine Cooking

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