Ingredients 1/2 medium yellow onion, chopped

2 cups cooked quinoa

1/2 large red bell pepper, chopped

1/2 cup shredded Kerrygold

Reduced Fat Dubliner® Cheese

1 egg plus 2 egg whites, lightly beaten

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

Pinch sea salt

Dash black pepper

1/2 avocado, peeled and chopped

1/2 medium tomato, chopped

Olive oil cooking spray

Instructions:

  1. Combine onion, quinoa, bell pepper, Kerrygold Dubliner® Cheese, egg and egg whites, garlic and chili powder, salt and pepper in a medium mixing bowl and mix gently with a spoon or spatula.
  2. Heat a large skillet sprayed with cooking spray over medium-high heat. Using a 1/2-cup measuring cup, measure half cup portions of the quinoa mixture and turn out into the pan, flattening each until 1/2-inch thick. Cook for 2 to 3 minutes, or until bottom is browned and the cake is firm. Flip cakes over and cook for an additional 2 minutes.
  3. Top each serving with half the chopped avocado and tomato, dividing equally. If serving as individual cakes, top each with 1 tablespoon of chopped avocado and tomato.