Best Black Bean And Quinoa Salsa Recipes

QUINOA AND CORN GRIDDLE CAKES WITH BLACK BEAN SALSA image

Yield 4 Servings

Number Of Ingredients 25

Cakes
1/2 cup quinoa, rinsed and drained
1/2 cup water
1/2 cup reduced-sodium chicken broth
1 large egg, beaten
1/2 cup frozen corn kernals, thawed (or canned)
2 scallions, finely chopped (1/4 cup)
1/4 cup shredded reduced-fat mozzarella cheese
1/4 cup whole wheat flour
2 Tbsp 1% milk or buttermilk
1/4 tsp salt
1/8 tsp hot-pepper sauce
1/8 tsp freshly ground black pepper
2 Tbsp canola oil
Salsa
1 can (15 oz) black beans, rinsed and drained
1 1/2 cup halved grape or cherry tomatoes
1 jalapeno chile pepper, finely chopped (substitute small can of green chilies)
1/4 cup chopped fresh cilantro or parsley
1/2 small onion, finely chopped (1/4 cup)
1/4 medium red bell pepper, chopped (1/4 cup)
2 Tbsp white wine vinegar
1 tsp olive oil
1/8 tsp salt
1/8 tsp freshly ground black pepper

Steps:

1) Prepare cakes: mix quinoa, water, and broth in small saucepan and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with fork. 2) Combine quinoa and remaining cake ingredients except oil in medium bowl. 3) Make salsa: Mix together all salsa ingredients and set aside. 4) Heat oil on large, nonstick griddle or in skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer. Serve with salsa.

Black Bean and Quinoa Salsa image

Provided by dicentra

Categories Beans

Time 15m

Yield 4 cups

Number Of Ingredients 9

1 (15 ounce) can black beans, drained and rinsed
1 cup cooked quinoa, cooled
1 cup diced tomato
3/4 cup corn
1/4 cup packed cilantro leaf, chopped
1 tablespoon minced seeded jalapeno pepper
2 teaspoons ground cumin
3 tablespoons lime juice
1 Hass avocado, diced

Steps:

In a medium bowl combine beans, quinoa, tomatoes, corn, cilantro, jalapeno, cumin and lime juice.
Gently fold in avocado. Cover and refrigerate for 30 minutes to blend the flavors.

Nutrition Facts : Calories 255.9, Fat 7.3, SaturatedFat 0.9, Sodium 11.8, Carbohydrate 40.1, Fiber 11.7, Sugar 2.8, Protein 11.1