Quinoa gives these cakes a chewy yet slightly crunchy texture that’s fun to eat. Enjoy these any time of day–at brunch, lunch, or supper.
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- Yields:
- 1 serving(s)
- Total Time:
- 1 hr 15 mins
- CAKES:
- 1/2 C quinoa, rinsed and drained
- 1/2 C water
- 1/2 C reduced-sodium chicken broth
- 1 lg egg, beaten
- 1/2 C frozen corn kernels, thawed
- 2 scallions, finely chopped (1/4 c)
- 1/4 C shredded reduced-fat mozzarella cheese
- 1/4 C whole wheat flour
- 2 tbsp. 1% milk or buttermilk
- 1/4 tsp. salt
- 1/4 tsp. hot-pepper sauce
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. canola oil
- SALSA:
- 1 can (15 oz) black beans, rinsed and drained
- 1 1/2 C halved grape or cherry tomatoes
- 1 jalapeno chile pepper, finely chopped
- 1/4 C finely chopped fresh cilantro or parsley
- 1/2 sm onion, finely chopped (1/4 c)
- 1/4 med red bell pepper, chopped (1/4 c)
- 2 tbsp. white wine vinegar
- 1 tsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
Directions
-
- Step 1Prepare cakes: Mix quinoa, water, and broth in small saucepan and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with fork.
- Step 2Combine quinoa and remaining cake ingredients except oil in medium bowl.
- Step 3Make salsa: Mix together all salsa ingredients and set aside.
- Step 4Heat oil on large, nonstick griddle or in skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer. Serve with salsa.
A bed for poultry or veggies Put roast chicken or steamed vegetables on cooked quinoa.
Stuffed acorn squash Use a mixture of cooked quinoa, carrots, and onions. Drizzle with olive oil when done.
