Crispy Quinoa and Bean Cakes With Salad
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INGREDIENTS
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Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto:
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3 cups cooked quinoa
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3 cups cooked sweet potatoes and kale, roughly chopped
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Additional ingredients:
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1 15.5-ounce can kidney beans, rinsed
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2 large eggs
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3/4 cup grated Parmesan (about 2 ounces)
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kosher salt and black pepper
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3 tablespoons olive oil, plus more if necessary
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1 tablespoon red wine vinegar
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6 cups mixed greens (about 4 ounces)
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1 pint cherry tomatoes, halved
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