Spinach-Quinoa Cakes with Bell Pepper Relish

Preheat broiler to high.

To prepare relish, arrange bell peppers, skin side up, on a foil-lined baking sheet. Broil 10 minutes or until charred. Remove pan from oven; wrap peppers in foil. Let stand 10 minutes. Peel and finely chop. Combine peppers, parsley, vinegar, 1/8 teaspoon salt, and ground red pepper.

To prepare cakes, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes or just until tender, stirring frequently. Add quinoa; cook 4 minutes or until toasted and lightly browned, stirring occasionally. Add garlic; cook 30 seconds. Add broth; bring to a boil. Cover and simmer 17 minutes or until liquid is fully absorbed. Stir in chopped spinach. Spread hot quinoa mixture in a single layer on a baking sheet; cool 10 minutes.

Place a baking sheet in the oven. Reduce oven temperature to 375°.

Combine quinoa mixture, cheese, panko, 3/8 teaspoon salt, black pepper, and eggs in a bowl, and toss well to combine. Let mixture stand 5 minutes. Shape into 4 (4-inch) patties.

Remove preheated baking sheet from oven; coat pan with cooking spray. Place patties on pan, and return to oven. Bake at 375° for 10 minutes on each side or until lightly browned and thoroughly heated. Top with bell pepper relish.