Fava, Spinach and Quinoa Cakes quinoa cakes

Serves 4 to 6

20 ounces frozen, chopped spinach, thawed
2 1/2 cups fresh or frozen fava beans, thawed
4 1/2 cups cooked quinoa
6 medium garlic cloves, minced
1 tsp fine sea salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp ground turmeric
4 egg whites
salt and black pepper to taste

Preheat oven to 400.

Squeeze out as much water as possible from the spinach and place in a large mixing bowl

Bring a medium pot of salted water to a boil. Add the fava beans and cook for 3 minutes. Drain them and place them in the bowl of a food processor, pulsing until a coarse puree forms. Add to the mixing bowl with the spinach

Stir the quinoa, garlic, salt, cumin, coriander, paprika, and turmeric into the spinach/fava mix. Stir in the egg whites until well combined

Form into 12-14 patties and place on a parchment lined baking sheet. Bake for 20 minutes. Flip and bake for another five minutes.

Per Serving: 315 Calories; 3g Fat (trace sat); 22g Protein; 54g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 433mg Sodium.