Crispy Lentil Quinoa Cakes with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy these hearty and crispy lentil quinoa cakes paired with a medley of warmly roasted vegetables. The cakes are lightly seasoned and baked to perfection for a satisfying texture, and are served with a tangy Greek yogurt dip that complements the natural flavors of lentils and quinoa.

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NUTRITION

611kcal
Protein
37.9g
Fat
13.7g
Carbs
87.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (93g)

1 Large Egg (50g)

1 tbsp Rolled Oats (10g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 cup Mixed Bell Peppers (75g)

1/2 cup Zucchini (65g)

1/4 cup Red Onion (40g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, mash the cooked lentils slightly with a fork to retain some texture.

  • 3

    Add the cooked quinoa, large egg, and rolled oats to the lentils. Mix well to combine.

  • 4

    Season the mixture with garlic powder, salt, and pepper. Stir until evenly distributed.

  • 5

    Form the mixture into small, patty-shaped cakes.

  • 6

    Lightly brush the patties with a bit of extra virgin olive oil and place them on a baking sheet lined with parchment paper.

  • 7

    Bake the cakes in the oven for about 18-20 minutes, flipping halfway through, until they are crispy on the edges.

  • 8

    While the cakes bake, chop the mixed bell peppers, zucchini, and red onion. Toss them with a drizzle of olive oil, salt, and pepper.

  • 9

    Spread the vegetables on a separate baking sheet and roast them in the oven for about 15 minutes until tender and slightly charred.

  • 10

    Once both the cakes and roasted vegetables are done, serve them together with a side of plain nonfat Greek yogurt as a tangy dipping sauce.

Crispy Lentil Quinoa Cakes with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy these hearty and crispy lentil quinoa cakes paired with a medley of warmly roasted vegetables. The cakes are lightly seasoned and baked to perfection for a satisfying texture, and are served with a tangy Greek yogurt dip that complements the natural flavors of lentils and quinoa.

NUTRITION

611kcal
Protein
37.9g
Fat
13.7g
Carbs
87.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (93g)

1 Large Egg (50g)

1 tbsp Rolled Oats (10g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 cup Mixed Bell Peppers (75g)

1/2 cup Zucchini (65g)

1/4 cup Red Onion (40g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, mash the cooked lentils slightly with a fork to retain some texture.

  • 3

    Add the cooked quinoa, large egg, and rolled oats to the lentils. Mix well to combine.

  • 4

    Season the mixture with garlic powder, salt, and pepper. Stir until evenly distributed.

  • 5

    Form the mixture into small, patty-shaped cakes.

  • 6

    Lightly brush the patties with a bit of extra virgin olive oil and place them on a baking sheet lined with parchment paper.

  • 7

    Bake the cakes in the oven for about 18-20 minutes, flipping halfway through, until they are crispy on the edges.

  • 8

    While the cakes bake, chop the mixed bell peppers, zucchini, and red onion. Toss them with a drizzle of olive oil, salt, and pepper.

  • 9

    Spread the vegetables on a separate baking sheet and roast them in the oven for about 15 minutes until tender and slightly charred.

  • 10

    Once both the cakes and roasted vegetables are done, serve them together with a side of plain nonfat Greek yogurt as a tangy dipping sauce.