These golden-brown quinoa cakes are packed with nutrients and protein and are excellent served hot or at room temperature.

Heat oven to 375 F. Place the potatoes on a greased baking sheet. Bake for 45 minutes or until potatoes are completely soft. Meanwhile, cook quinoa according to package directions; set aside to cool.

In a large bowl, combine cooked potatoes, cooked quinoa, eggs, garlic, cheese, parsley, salt, pepper and nutmeg.

Heat 1 tablespoon of olive oil in a large saucepan. Form half of the quinoa mixture into 1/4-cup patties and place in the pan; cook until cakes are golden brown. Place cooked patties on a baking sheet. Repeat process with remaining oil and quinoa mixture. Bake cakes in the oven for 5 minutes to ensure they are heated through.

• 3 sweet potatoes, peeled and cut into spears
• 1 cup uncooked quinoa
• 2 eggs
• 3 cloves garlic, minced
• 6 ounces Gruyere or Parmesan cheese, shredded
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons olive oil