Family Food on the Table · by Kathryn Doherty
Triple Veggie Quinoa Cakes
NUTRITION · PER SERVING50M COOK
CAL 5%·PRO 11%
CARBS 13G49% OF CAL
2G FIBER10G OTHER1G TOTAL SUGAR
FAT 4G31% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked quinoa cakes loaded with spinach, carrots, and sweet potato, bound with ricotta and eggs. These are crispy on the outside and make a versatile, healthy meal or snack.
mainamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup uncooked quinoa
- 2 cups water
- 1 cup packed baby spinach (finely chopped)
- 1/2 cup grated carrots (2 small carrots)
- 1/2 cup grated sweet potato (1/2 small sweet potato)
- 1/2 cup ricotta cheese
- 1/3 cup Parmesan cheese (grated)
- 1 egg (see notes)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- pinch of ground nutmeg
At a glance
PER SERVING · TIME 50M
CAL 5%·PRO 11%
CARBS 13G49% OF CAL
2G FIBER10G OTHER1G TOTAL SUGAR
FAT 4G31% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 264mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 247mg
- Calcium
- 81mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 264MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.