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

Ingredients

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

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