Southwestern Quinoa Cakes

 

Are you looking for more ways to use quinoa? Or do you want to increase protein in your diet? Than this is a recipe for you! It is packed with protein from the black beans, eggs, cottage cheese and quinoa.  I used red quinoa as that is what I had on hand and I must say it looks very appetizing.  Any quinoa will do, just use what you have on hand. The salsa recipe is spicy but adds a nice bright sauce.

The quinoa cakes are very filling and make a complete meal served with a nice fresh salad. Avacado is a luscious creamy side and if you add nice crisp tortilla chips, you’ve got all the textures covered.

The cakes keep very well in the refrigerator for four days and make an easy portable lunch option.

I have to admit that Southwest cuisine hasn’t made a big showing in Canadian cuisine.  Italian food seems to have dominated in the last decade but I must say I am ready for a change. Judging by this recipe and other foods I’ve tasted I hope that we start to see more of the Southwest/Mexican flavors.

Ingredients

• 2 cups water
• 1 cup quinoa, red, black or white, whatever you have
• 4 large eggs, lightly beaten
• 1 cup canned black beans, rinsed
• 3/4 cup reduced fat cottage cheese
• 1/4 cup sliced green onions
• 2 tablespoons flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt, plus a pinch, divided
• 1 cup shredded pepper Jack cheese

Blender Salsa

• 1 jar fire-roasted tomatoes, diced
• 1 clove garlic
• 1 small chipotle pepper in adobo sauce

Toppings

• 1/4 cup chopped fresh parsley or cilantro
• 1 avocado, chopped

Directions

1. Preheat oven to 375 F. Coat a 12 cup nonstick muffin tin with cooking spray.
2. 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.
3. Add eggs, beans, cottage cheese, green onions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups. Top each quinoa cake with about 1 tablespoon of cheese.
4. 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.
5. While the quinoa cakes are baking place the tomatoes, garlic and chipotle pepper in a blender and puree until smooth. Transfer to a small bowl and stir in parsley.
6. Serve the cakes with the salsa and avocado.

Serves 6-8

Preperation time 35 minutes

Ready in 1 hour

Make ahead tip: Make the salsa up to 3 days ahead and store covered in the refrigerator. Or even easier use a purchased salsa. There are so many kinds now and they are delicious.

 

 

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