MEXICAN QUINOA CAKES WITH AVOCADO-TOMATO SALSA AND LIME CREAM

Mexican Quinoa Cakes with Avocado-Tomato Salsa and Lime Cream image

Provided by Danielle Sepsy

Time 25m

Yield 2 servings

Number Of Ingredients 20

3/4 cup canned red kidney beans, rinsed and drained
1 cup cooked quinoa
1/4 cup finely diced green bell pepper
2 tablespoons finely chopped red onion
1 small clove garlic, minced
1 1/2 tablespoons fresh lime juice
Few dashes Mexican chili powder (or more, if desired)
2 large eggs, lightly beaten with a fork
1/4 cup plus 1 tablespoon shredded Mexican blend cheese (or other cheese)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more as needed
1 ripe medium tomato, cored and diced
1/2 ripe avocado, diced
1/2 teaspoon finely chopped cilantro or parsley
1/2 small lime, juiced
Extra-virgin olive oil, for drizzling
Honey, for drizzling
Kosher salt and freshly ground black pepper
1/3 cup fat-free plain Greek yogurt or sour cream
1/2 small lime, juiced

Steps:

For the quinoa cakes: Break up the kidney beans slightly with a fork in a medium bowl. Add the quinoa, bell pepper, onion, garlic, lime juice, chili powder, eggs and cheese. Season with salt and pepper. Mix together with your hands or a fork until evenly combined.
Heat the 2 tablespoons olive oil in a large nonstick skillet or griddle over medium heat until hot. Working in batches, add 1/3-cup scoops of the batter to form 4-inch quinoa cakes and cook until golden brown on the bottom, 2 to 3 minutes. Gently flip with a spatula and cook until golden brown on the other side and the quinoa cakes are cooked through and no longer sticky inside, 2 minutes. Add more oil, as necessary, to cook the remaining quinoa cakes.
Meanwhile, make the salsa.
For the tomato-avocado salsa: Stir together the tomato, avocado and cilantro in a small bowl. Add the lime juice, a drizzle of olive oil and tiny drizzle of honey. Season with salt and pepper and toss to combine. (See Cook's Note.)
For the lime cream: Stir together the yogurt and lime juice in a small bowl. (See Cook's Note.)
Serve the quinoa cakes topped with the avocado-tomato salsa and dollop with the lime cream.