Crispy Quinoa and Bean Cakes With Salad

INGREDIENTS

1. Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto:
2. 3cups cooked quinoa
3. 3cups cooked sweet potatoes and kale, roughly chopped
4. Additional ingredients:
5. 115.5-ounce can kidney beans, rinsed
6. 2large eggs
7. 3/4cup grated Parmesan (about 2 ounces)
8. kosher salt and black pepper
9. 3tablespoons olive oil, plus more if necessary
10. 1tablespoon red wine vinegar
11. 6cups mixed greens (about 4 ounces)
12. 1pint cherry tomatoes, halved

DIRECTIONS

1. In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about ½ cup each).
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3 to 4 minutes per side (adding more oil if necessary).
3. In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.
4. Source:  realsimple.com