4 oz. rigatoni
½ cup red quinoa
7 oz. low-sodium vegetable broth
1 ½ tsp. olive oil
¾ cup chopped onion
9 cloves garlic, finely chopped
1 ½ cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
½ cup steamed broccoli
¼ cup plus 2 Tbs. finely shredded green cabbage
3 Tbs. finely chopped red bell pepper
2 Tbs. Tomato Sauce
6 kalamata olives, sliced
2 oil-packed sun-dried tomatoes, drained and finely chopped
2 Tbs. canola oil for oiling patties and grill topper