Makes 8 cakes

Ingredients: Griddle 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
Olive oil cooking spray

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
Lime juice, to taste
1/8 tsp salt
1/8 tsp black pepper

Optional Toppings
Prepared salsa (I like Pace Picante)
Sliced avocado or prepared guacamole (I like Trader Joe’s prepared guacamole)

Method:
Step 1: 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.
Step 2: Combine quinoa and remaining cake ingredients except oil in a medium bowl.
Step 3: Heat a large nonstick skillet over medium heat. Spray with olive oil cooking spray. 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).
Step 4: Make the salsa — Mix together all salsa ingredients in a large bowl and set aside.
Step 5: Cook the cakes until they’re browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.
Step 6: Serve with black bean salsa and any of the optional toppings you like.

*Images and text courtesy: © Anjali Shah