- 6
- 35 mins
- 60 mins
Ingredients
- 2 cups water
- 1 cup quinoa, preferably red quinoa
- 4 large eggs, lightly beaten
- 1 cup canned black beans, rinsed
- 3/4 cup reduced-fat cottage cheese
- 1/4 cup sliced scallions
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt, plus a pinch, divided
- 1 cup shredded pepper Jack cheese
- 1 14-ounce can fire-roasted diced tomatoes
- 1 clove garlic
- 1 small chipotle pepper in adobo sauce (see Tip)
- 1/4 cup chopped fresh cilantro
- 1 avocado, chopped
Preparation
Step 1
Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes.
Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese.
Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife.
Meanwhile, place tomatoes, garlic, chipotle pepper and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in cilantro.
Serve the cakes with the salsa and avocado.
Nutrition - Weight Watchers = 10 Points Plus
Per serving: 365 calories; 17 g fat (6 g sat, 5 g mono); 140 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 6 g total sugars; 19 g protein; 7 g fiber; 662 mg sodium; 515 mg potassium.
Nutrition Bonus: Folate (32% daily value), Calcium (28% dv), Vitamin C (27% dv), Iron (20% dv), Magnesium (19% dv), Vitamin A (17% dv)
Carbohydrate Servings: 2