Quinoa & Corn Griddle Cakes With Black Bean Salsa Recipe


Quinoa & Corn Griddle Cakes With Black Bean Salsa Recipe


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
    • 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)


  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.

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