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Finding a recipe that fits a number of dietary needs and taste buds can be challenging and frustrating, especially during a busy holiday season. Jen Welper, a wellness executive chef with the Mayo Clinic Healthy Living Program, has a sweet potato quinoa cake recipe that is standout. The kids will love it. The family will love it. Guests will devour it. It's easy. And this versatile recipe can be made ahead, stored in the freezer and put together quickly for a holiday dish for all.
For those who are vegetarian, gluten-sensitive or have celiac disease, this recipe is one you may safely enjoy as well. It's packed with fiber, protein, vitamins A, B, C, E and other nutrients. And it's tasty, too.
Chef’s Note: This recipe should make 14 ¼-cup patties. Two quinoa cakes would be appropriate per main meal.
Nutrition information for 2 quinoa cakes: 260 calories; 12 g protein; 26 g carbohydrate; 12 g fat; 340 mg sodium; 4 g fiber.
This recipe is from Welper's new cookbook, "Cook Smart, Eat Well: Mayo Clinic Recipes and Strategies for Healthy Living."
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