Baked Quinoa Cakes with Broccoli & Sweet Potatoes

1. Preheat oven to 375 F. Line a baking sheet with parchment paper. Toss the broccoli and sweet potato with olive oil and ½ teaspoon salt and arrange in an even layer on the baking sheet. Roast until lightly browned and tender, about 25 minutes.

2. Meanwhile, in a large mixing bowl, combine the quinoa, eggs, shallot, breadcrumbs, and ½ teaspoon salt. Fold in the roasted vegetables.

3. Grease a 12-count standard size muffin pan with olive oil and divide the quinoa mixture between the cups, packing it down so it’s not overflowing. Bake in the oven for 25-30 minutes, until golden brown around the edges. Remove from oven.

4. Allow cakes to sit in the pan until cool enough to touch. Then serve with a dollop of Greek yogurt, or store in an airtight container for on-the-go snacks or breakfasts throughout the week.