Quinoa Cakes with Black Bean Salsa

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Qunioa and Corn Griddle Cakes with Black Bean Salsa. Qunioa gives these cakes a chewy yet slightly crunchy texture that's fun to eat.

Preparation time: 30 minutes
Cooking time: 15 minutes

Difficulty: Easy - for beginners
Serves: 4


1/2 cup quinoa, rinsed and drained
1/2 cup water
1/2 cup reduced-sodium chicken broth
1 large egg, beaten
1/2 cup frozen corn kernels, thawed
2 scallions, finely chopped
1/4 cup shredded reduced-fat mozzarella cheese
1/4 cup whole wheat flour
2 Tbs. 1% milk or buttermilk
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot-pepper sauce
2 Tbsp. canola oil

1 can (15oz.) black beans, rinsed and drained
1 1/2 halved grape or cherry tomaotes
1 jalapeno chili pepper, finely chopped
1/4 cup finely chopped cilantro or parsley
1/2 small onion, finely chopped about 1/4 cup
1/4 cup chopped red bell pepper
2 Tbps. white wine vinegar
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper


Mix quinoa, water, and broth in small saucepan, and bring to a boil. Cover and reduce heat, and simmer 15 minutes. Fluff with fork.
Combine quinoa and remaining ingredients except oil in medium bowl.
Heat oil on large, nonstick griddle or in skillet (work in batches if necessary) over medium-high heat. Scoop a generour 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 3 minutes longer. Seve with salsa.

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