Quinoa and Corn Griddle Cakes With Black Bean Salsa
Quinoan and Corn Griddle Cakes With Black Bean Salsan is a Mexican main course. For $2.57 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 20g of fat, and a total of 461 calories. This recipe serves 4. 898 people were glad they tried this recipe. A mixture of avocado, salsa, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Picky Eater Blog. With a spoonacular score of 96%, this dish is spectacular. Similar recipes include Black Bean and Quinoa Griddle Cakes, Fresh Corn Griddle Cakes With Spicy Salsa, and Black Bean Cakes with Avocado-Corn Salsa.
Servings: 4
Ingredients:
Sliced avocado or prepared guacamole (I like Trader Joe's prepared guacamole)
1/8 tsp black pepper
1 15oz can black beans, rinsed and drained
1.5 cups halved grape or cherry tomatoes
1/2 cup frozen corn kernels, thawed
1 large egg, beaten
1/4 cup finely chopped fresh cilantro
1 jalapeño pepper, finely chopped
Lime juice, to taste
1/4 cup shredded low fat mozzarella cheese
2 Tbsp 1% milk
1/8 tsp hot pepper sauce (I used Tobasco)
1/2 cup quinoa (I used Trader Joe's organic quinoa)
1/4 cup chopped red bell pepper
1/4 cup diced red onion
1/2 cup reduced sodium vegetable broth
Prepared salsa (I like Pace Picante)
1/8 tsp salt
1/4 tsp salt
2 scallions, finely chopped (1/4 cup)
1/2 cup water
1/4 cup whole wheat flour
Equipment:
sauce pan
bowl
frying pan
spatula
Cooking instruction summary:
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.Combine quinoa and remaining cake ingredients except oil in a medium bowl.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).Make the salsa Mix together all salsa ingredients in a large bowl and set aside.Cook the cakes until theyre browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.Serve with black bean salsa and any of the optional toppings you like.
Step by 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.
2. Combine quinoa and remaining cake ingredients except oil in a medium bowl.
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).Make the salsa
4. Mix together all salsa ingredients in a large bowl and set aside.Cook the cakes until theyre browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.
5. Serve with black bean salsa and any of the optional toppings you like.
Nutrition Information:
covered percent of daily need
