Receta Quinoa and Corn Griddle Cakes With Black Bean Salsa

by The Picky Eater

Back in the day (when we first got married), the husband was weirded out by quinoa.

He had never heard of it before, and thought it would be too “squishy” in texture for him to enjoy.

I was determined to change his mind about it, because quinoa is one of my favorite superfoods. It’s the only grain that’s a complete protein with all 8 essential amino acids, and it has tons of protein and fiber.

I love using it as a substitute for rice, wheat, even oatmeal sometimes.

So how did I get him to first try quinoa? By eliminating any semblance of “squishy-ness” and turning it into a crispy griddle cake!

I topped it with a delicious, spicy, and fresh black bean salsa for some added texture and flavor.

• 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
• 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)
• The Directions
• 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.
• The husband chose to enjoy his griddle cakes with a bit of guac and salsa on the side, I decided to have mine with just the black bean salsa.
• And at the end of the meal, the husband was a quinoa-convert!
• Since then we have made tons of quinoa dishes like paella, curried flatbread, and even corn chowder. It really is a staple in our home, and the myth of the “squishy texture” has been dispelled.
• And it all started with these wonderful little griddle cakes.
• Quinoa and Corn Griddle Cakes with Black Bean Salsa
• Makes 8 cakes
• Nutritional Information: 2 griddle cakes and 1/2 cup salsa — 344 Calories, 15g protein, 10g fiber.
• 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
• 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)

The Directions

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.

Cooking,

dinner,

Healthy,

Mexican,

Quinoa,

Recipes,

Vegetarian