Quinoa & Corn Griddle Cakes With Black Bean Salsa Recipe

Quinoa & Corn Griddle Cakes With Black Bean Salsa Recipe

Ingredients

• 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

• 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

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

Directions

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).
4. Make the salsa — Mix together all salsa ingredients in a large bowl and set aside.
5. Cook the cakes until they’re browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.
6. Serve with black bean salsa and any of the optional toppings you like.