Quinoa and Corn Griddle Cakes With Black Bean Salsa Recipe

Ingredients

• The 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
• The 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)
• The Directions
• 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 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.
• The husband chose to enjoy his griddle cakes with a bit of guac and salsa on the side, I decided to have mine with just the black bean salsa.
• And at the end of the meal, the husband was a quinoa-convert!
• And it all started with these wonderful little griddle cakes.
• Print This!
• Quinoa and Corn Griddle Cakes with Black Bean Salsa
• Makes 8 cakes
• Nutritional Information: 2 griddle cakes and 1/2 cup salsa — 344 Calories, 15g protein, 10g fiber.
• The 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
• The 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)
View Full Recipe at The Picky Eater: A Healthy…