QUINOA AND CORN GRIDDLE CAKES WITH BLACK BEAN SALSA

QUINOA AND CORN GRIDDLE CAKES WITH BLACK BEAN SALSA image

Yield 4 Servings

Number Of Ingredients 25

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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.