Quinoa and Corn Griddle Cakes with Black Bean Salsa

By Jackie618

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

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)

Details

Adapted from pickyeaterblog.com

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.