The second recipe in our Summer Snacktime Series with the John Theurer Cancer Center works as a creative "meatless" meal or savory snack.
Last week, we kicked off a new Summer Snacktime recipe series in partnership with oncology dietitians from the John Theurer Cancer Center, featuring easy-to-follow recipes that offer benefits to those living with cancer and going through treatment.
This week's recipe for Quinoa and Kale Cakes is a fun, flavorful addition to the series. A great source of antioxidants, quinoa - which makes up the base of these cakes - is high in fiber and considered a "complete" protein because it contains all of the essential amino acids. Add the spicy yogurt dipping sauce and serve over salad to turn this savory snack into a creative "meatless" meal!
And as always, we invite you to give this recipe a try and to share your creations with us on social using the hashtag #CURESummerSnacktime.
Makes 10-12 (½ cup cakes) or 25 (¼ cup cakes)
Blend together in a small bowl and refrigerate
Check out our previous recipe for Patriot Yogurt Pops and let us know what you think!