Crispy Quinoa and Bean Cakes With Salad

Ingredients

• Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto:
• 3 cups cooked quinoa
• 3 cups cooked sweet potatoes and kale, roughly chopped
• Additional ingredients:
• 1 15.5-ounce can kidney beans, rinsed
• 2 large eggs
• 3/4 cup grated Parmesan (about 2 ounces)
• kosher salt and black pepper
• 3 tablespoons olive oil, plus more if necessary
• 1 tablespoon red wine vinegar
• 6 cups mixed greens (about 4 ounces)
• 1 pint cherry tomatoes, halved

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