Dubliner Cheese Quinoa Cakes
from http://kerrygoldusa.com/

Protein-packed quinoa and grass-fed Kerrygold Irish cheese are a natural pair that will lure your entire household into the kitchen with the aromas they create together. This whole grain vegetarian dish holds its own as a main course but also makes a delightful side to lean meat, chicken or fish.

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

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. 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. 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.

Makes 6 cakes.

Nutrition information (Per cake): Calories: 144, Protein: 8g, Carbohydrate: 17g, Fiber: 3g, Total fat: 5g, Saturated fat: 1g, Sodium: 113mg.