Quinoa & Corn Griddle Cakes With Black Bean Salsa Recipe
Quinoa & Corn Griddle Cakes With Black Bean Salsa Recipe
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
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)
Directions
- 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 they’re 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.
