Veggie Jasmine With Quinoa Cakes

Instructions

• Step aside superfood of the month – these veggie-packed Jasmine & Quinoa Cakes are here to stay. Made with none other than our Mahatma® Jasmine Rice with Quinoa mix and veggies to provide the ideal afternoon pick-me-up.

  Step 1

• Preheat oven to 375°F.

  Step 2

• Coat a 6-count muffin pan with non-stick spray.

  Step 3

• Melt butter in a large saucepan over medium heat. Add onion, jalapeño and garlic; saute for one minute. Add carrot, and cook for two minutes, stirring occasionally. Add zucchini, baby spinach, salt and pepper. Stir to combine and cook for another minute.

  Step 4

• Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice and quinoa.

  Step 5

• Allow mixture to cool for about 10 minutes. Stir eggs and parmesan cheese into quinoa mixture.

  Step 6

• Fill the prepared muffin cups with mixture, pressing mixture down with a spoon. Top each with grated Cheddar cheese. Bake for about 30 minutes, or until lightly browned.

  Step 7

• Serve warm with sweet chili sauce. Store in a tightly covered container in the refrigerator.