As someone who cooks meat for her family but doesn’t eat it herself, I constantly get asked, “Well, what do you eat?” Stuff like this… I’ve always been pretty strategic about having things in my fridge that I can have. I make extra quinoa so that I can make these quinoa cakes. I can eat these by themselves, put them on a salad, poach an egg and serve it on top or slide these into a roll to make a sandwich… And I’m all about the dip or the sauce. This roasted pepper white bean dip doubles as a sauce for them but also a dip for veggies, mixed into some rice or as a spread for sandwiches. . . Quinoa Parmesan Cakes with Roasted Pepper White Bean Dip . . 3 cups cooked quinoa 1/2 cup grated parmesan cheese 1 scallion sliced 1 shallot, chopped 2 cloves garlic finely chopped 1/4 cup chopped parsley 2 tbsp fresh oregano 1 cup panko bread crumbs 5 eggs beaten 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tsp smoked paprika 1/4 tsp cayenne Salt and pepper olive oil for pan frying In ...