Veggie Jasmine with Quinoa Cakes

Melted butter, jalapeños, onions, garlic, carrots, zucchini, baby spinach, salt and pepper combine to make the perfect meatless appetizer or snack!

Prep Time:

25 minutes

Total Time:

55 minutes

Serves:

6

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Ingredients

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Instructions

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  • Preheat oven to 375°F.

  • Coat a 6-count muffin pan with non-stick spray.

  • Melt butter in a large saucepan over medium heat. Add onion, jalapeño and garlic; saute for one minute. Add carrot, and cook for two minutes, stirring occasionally. Add zucchini, baby spinach, salt and pepper. Stir to combine and cook for another minute.

  • Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in quinoa.

  • Allow mixture to cool for about 10 minutes. Stir eggs and parmesan cheese into quinoa mixture.

  • Fill the prepared muffin cups with mixture, pressing mixture down with a spoon. Top each with grated Cheddar cheese. Bake for about 30 minutes, or until lightly browned.

  • Serve warm with sweet chili sauce. Store in tightly covered container in the refrigerator.


Recipe Tips

*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.

Tags

Vegetarian
46-60 Minutes
Appetizer
Rice & Grain Blends
Snack
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