Quinoa and Corn Griddle Cakes with Black Bean Salsa

By

Nutritional Information: 2 griddle cakes and 1/2 cup salsa — 344 Calories, 15g protein, 10g fiber.

View complete 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 (or almond 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)

Preparation

Step 1

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 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).

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.

View complete recipe