Preparation

• Rinse the quinoa under cold water and drain.
• Line a medium rimmed baking sheet with parchment. In a 2-quart pot, bring the broth to a boil. Add the quinoa and simmer, covered, over low heat until the broth is absorbed and the quinoa is tender, about 15 minutes. Transfer the quinoa to a medium shallow bowl and spread out to cool to room temperature.
• Put the white beans in a large bowl and mash with a potato masher or a fork. Add the eggs, minced garlic, thyme, 1 tsp. salt and 1/2 tsp. pepper and stir with a fork to combine. Add the breadcrumbs, parsley, olives, and cooled quinoa and stir to combine. Form the mixture into six 3-inch-wide patties about 1/2-inch thick, and transfer to the lined baking sheet.
• Put the roasted red peppers, 2 Tbs. of the oil, the vinegar, the whole garlic clove, 1/4 tsp. salt and a few grinds of pepper in a blender and blend until very smooth, about 1 minute. Transfer the sauce to a small serving bowl.
• In a heavy-duty 10-inch skillet, heat 2 Tbs. of the oil over medium heat until shimmering hot. Carefully add half of the patties to the pan and cook, flipping once, until browned on both sides, about 5 minutes total. Transfer to paper towels to drain and repeat with the second batch of quinoa cakes.
• Toss the greens with the remaining 1-1/2 Tbs. oil and salt and pepper to taste. Serve the quinoa cakes over the greens with the red pepper sauce on the side for drizzling.