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.
Preheat oven to 375°F.
Coat a 6-count muffin pan with non-stick spray.
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.
Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice and quinoa.
Allow mixture to cool for about 10 minutes. Stir eggs and parmesan cheese into quinoa mixture.
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.
Serve warm with sweet chili sauce. Store in a tightly covered container in the refrigerator.
Perfect for your Sunday meal prep, all you’ll need to do is devote about 25 minutes to prep and sauté the veggies, assemble them into muffin tins, and then allow them to cool. As for the rest of the time, let the oven do the work!
So if you’re looking for a new on-the-go snack or something tasty and bite-sized to bring for your next meet-up with friends – these homemade quinoa and rice cakes with veggies are just for you!
Looking for more bite-sized options? Save enough sweet chili sauce to dip these Spanish Inspired Shrimp Onigiri.