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Quinoa and Corn Griddle Cakes with Black Bean Salsa

  By posted Nov 10th 2012
Anjali Shah

Anjali Shah

Anjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog. Anjali Shah grew up a “whole wheat” girl, but married a “white bread” kind of guy. Hoping to prove that nutritious food could in fact be delicious and desirable, she taught herself how to cook and successfully transformed her husband’s eating habits from a diet of frozen pizzas and Taco Bell to her healthy, yet flavorful recipes made with simple, wholesome ingredients. Here's a great quinoa recipe from her...

Quinoa is one of the healthiest whole grains that have health benefits. This recipe contains 344 Calories, 15g protein, 10g fiber. Don’t let the lengthy list of ingredients fool you, follow the steps to a healthy cake.

Quinoa and Corn Griddle Cakes with Black Bean Salsa

Griddle Cakes

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)

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



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