In small saucepan, cook quinoa as directed on package. Scrub potatoes and pierce all over with a fork. Place on microwavable plate; microwave on High 6 to 8 minutes or until soft. Cut in half and scoop out flesh. In food processor, pulse kidney beans 4 or 5 times until coarsely mashed. Add sweet potatoes, egg, and Parmesan cheese. Pulse 5 to 10 times until well blended. Stir in quinoa. Using damp hands, make eight (3½ -inch diameter) patties, using about 1/3 cup bean mixture for each. Heat oil in 12-inch nonstick skillet over medium heat. Cook patties 3 to 4 minutes on each side, until lightly browned and interior temperature is at least 165°F.
Serving Suggestion: Serve on a bed of salad greens with olive oil vinaigrette or they can be served on hamburger buns. These can also be made into smaller patties for an appetizer slider.
Serving Size: 2 patties (about 6oz)
Nutritional Information Per Serving:
Calories 280, Total Fat 15g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 55mg, Sodium 490mg, Carb 28g, Fiber 7g, Total Sugar 2g, Protein 12g, Vitamin D 0%, Calcium 15%, Iron 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.