Quinoa and Corn Griddle Cakes With Black Bean Salsa!

I haven’t cooked a new recipe in a really long time! Things have been so busy that I’ve just fallen into old patterns of cooking and eating – I’m sure a lot of you can relate to that 🙂 But today I was inspired by a recipe I found in Prevention Magazine – and it turned out great! Recipe and pictures are below – enjoy!

Ingredients – Cakes

  • 1/2 cup quinoa (I used Trader Joe’s organic quinoa)
  • 1/2 cup water
  • 1/2 cup reduced sodium vegetable broth
  • 1 large egg, beaten
  • 1/2 cup frozen corn kernels, thawed
  • 2 scallions, finely chopped (1/4 cup)
  • 1/4 cup shredded low fat mozzarella cheese
  • 1/4 cup whole wheat flour
  • 2 Tbsp 1% milk
  • 1/4 tsp salt
  • 1/8 tsp hot pepper sauce (I used Tobasco)
  • 1/8 tsp black pepper
  • 2 Tbsp olive oil

Ingredients – Salsa

  • 1 15oz can black beans, rinsed and drained
  • 1.5 cups halved grape or cherry tomatoes
  • 1 jalapeño pepper, finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1/4 cup chopped red bell pepper
  • 2 Tbsp white wine vinegar
  • 1 tsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Directions

1. Prepare cakes: Mix quinoa, water, and broth in a small saucepan and bring to a boil. Cover, reduce heat and simmer 15 min. Fluff with a fork

2. Combine quinoa and remaining cake ingredients except oil in a medium bowl

3. Make salsa: Mix together all salsa ingredients in a large bowl and set aside

Quinoa Mixture

Quinoa Mixture

Salsa Mixture

Salsa Mixture

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4. Heat oil on large, nonstick skillet over medium high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto skillet, flattening into pancake shape with back of spatula (makes 8 cakes). Cook until browned on bottom, about 3-4 min. Flip carefully and cook about 3-4 min longer. Serve with black bean salsa, regular prepared salsa (I like Pace Picante) and guacamole (I like Trader Joe’s prepared guacamole).

Quinoa Cakes just beginning to cook

Quinoa Cakes just beginning to cook

Finished Cakes!

Finished Cakes!

Dinner is served!

Dinner is served!

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Nutritional Information

Serving Size – 2 griddle cakes & salsa

Calories: 344

Protein: 15g

Fiber: 10g

Fat: 13g

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4 Comments

Filed under Picky Cooks (Favorite Recipes)

4 responses to “Quinoa and Corn Griddle Cakes With Black Bean Salsa!

  1. Pingback: Quinoa and Corn Griddle Cakes With Black Bean Salsa! | Better Well-Being

  2. Wow! Another great way to use quinoa! I have never thought of making cakes with them.. amazing idea!

  3. culinspiration

    Yum! I just made fried quinoa cakes today with a tomato sauce topping. Yours looks great, too! Mmm.

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