Quinoa-Black Olive Cakes with Baby Greens
These crisp-crusted quinoa-black olive cakes provide a mild canvas for the bold flavors of olives, peppers, and greens. It's delicious!
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Cooking tools:
- Blender
- Baking sheet
- Parchment paper
- Pot
- Potato masher
- Fork
- Mixing bowl
- Skillet
- Paper towel
- Serving bowl
- Measuring cup
- Measuring spoon
- Food processor
- Spatula
- Zip-top bag
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1 cup white quinoa
- 2 cups Rachael Ray Low Sodium All-Natural Chicken Stock
- 1 cup cooked cannellini beans (from a 15 oz. can), drained and rinsed
- 2 large eggs
- 3 peeled medium cloves garlic, 2 minced, 1 left whole
- 2 tsp finely chopped fresh thyme
- Kosher salt
- freshly ground black pepper
- 1 cup coarse fresh white breadcrumbs (see tip)
- ½ cup chopped flat-leaf parsley
- ⅓ cup pitted kalamata olives, finely chopped
- 1 cup coarsely chopped roasted red peppers
- 5 ½ tbsp Colavita Extra Virgin Olive Oil
- 2 tsp sherry vinegar
- 5 oz baby kale, baby arugula, or other baby greens
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