Baked Quinoa Cakes with Broccoli & Sweet Potatoes

• 1 head Broccoli, Cut Into Small Florets
• 1 Medium Sweet Potato, Cut Into 1/2-inch Cubes
• 2 Tablespoons Olive Oil
• Sea Salt
• 2- 1/2 cups Cooked Quinoa
• 4 Large Eggs, Beaten
• 1 Small Shallot, Finely Chopped
• 3/4 cups Breadcrumbs (I Use UDI'S Gluten Free Bread To Make My Own)

1. 1.
2. Preheat oven to 375 F. Line a baking sheet with parchment paper.
3. Toss the broccoli and sweet potato with olive oil and 1/2 teaspoon salt and arrange in an even layer on the baking sheet.
4. Roast until lightly browned and tender, about 25 minutes.
5. 2.
6. Meanwhile, in a large mixing bowl, combine the quinoa, eggs, shallot, breadcrumbs, and 1/2 teaspoon salt.
7. Fold in the roasted vegetables.
8. 3.
9. Grease a 12-count standard size muffin pan with olive oil and divide the quinoa mixture between the cups, packing it down so its not overflowing.
10. Bake in the oven for 25-30 minutes, until golden brown around the edges.
11. Remove from oven.
12. 4.
13. Allow cakes to sit in the pan until cool enough to touch.
14. Then serve with a dollop of Greek yogurt, or store in an airtight container for on-the-go snacks or breakfasts throughout the week.

broccoli, sweet potato, olive oil, salt, quinoa, eggs, shallot, breadcrumbs

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/baked-quinoa-cakes-with-broccoli-sweet-potatoes/ (may not work)