Dubliner Quinoa Cakes

  • 1/2 medium yellow onion, chopped
  • 2 cups cooked quinoa
  • 1/2 large red bell pepper, chopped
  • 1/2 cup shredded Kerrygold Reduced Fat Dubliner Cheese
  • 1 egg plus 2 egg whites, lightly beaten
  • 1/4 tsp. garlic powder
  • 1/4 tsp. chili powder
  • - pinch sea salt
  • - dash black pepper
  • - olive oil cooking spray
  • 1/2 avocado, peeled and chopped
  • 1/2 medium tomato, chopped

In a medium mixing bowl, combine onion, quinoa, bell pepper, cheese, egg and egg whites, garlic and chili powders, salt and pepper; mix gently. Heat a large skillet sprayed with cooking spray over medium-high heat. Using a 1/2 cup measuring cup, scoop the quinoa mixture into the pan, flattening each until 1/2" thick. Cook until bottom is browned and cake is firm (2-3 min.). Flip cakes; cook 2 min. Top each serving with an equal amount of avocado and tomato.

Recipe courtesy of Kerrygold/The Irish Dairy Board USA.

Nutrition Information per Serving:
Total Calories: 144
Total Fat: 5 g
Saturated Fat: 1 g
Sodium: 113 mg
Fiber: 3 g
Carbohydrates: 17 g
Protein: 8 g