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• Crispy quinoa and mustard green cakes

Inspired by Heidi Swanson’s baked quinoa cakes, these pack in a 1/2 pound of raw mustard greens. <br /> <br />Any quinoa will do here, though I find the red visually appealing. Kale, broccoli rabe, or chard could be substituted for the mustard greens. The original recipe calls for feta, which would be really nice, too, as would many cheeses. <br /> <br />If you wish to bake these, which will yield a slightly dryer, eggier-tasting patty (almost frittata-like), preheat the oven to 400ºF. Line a baking sheet with parchment paper, a Silpat, or grease it lightly with oil. Place as many ball as you wish to bake on the prepared pan. Flatten gently with your hand to form a patty. Season with salt and pepper to taste. Bake for 18 to 20 minutes, until lightly golden and cooked through. <br /> <br />The mixture can be prepared ahead of time and stored in the fridge for days. It's best not to form the patties ahead of time, however, because the juices from the greens begin to seep out. <br /> <br />I like to serve these with a <a href="https://food52.com/recipes/64114-yogurt-tahini-sauce">slightly sweet, tahini-yogurt sauce. </a> You could also simply stir together greek yogurt and sriracha and season to taste with salt.

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