Hearty in liquid form Like others I made a few substitutions. Instead of beans I used strawberries. Instead of quinoa and cottage cheese I used protein powder and vanilla yogurt. I skipped the other ingredients which I don't really like. Rather than baking I put these ingredients into a blender with some ice and made a smoothie. It was delicious! My only negative comment is that it doesn't seem very southwest to me. Otherwise a great recipe!
Easy virtuous and delicious A keeper. Delicious especially with the diced avocado and chipotle salsa (I purchased salsa). I used regular (not red) quinoa. Minced jalapenos would be a nice addition. Spicy southwestern turnip greens would round out the meal nicely...fresh mango for dessert. Pros: Easy ingredients can be kept on hand full of good nutrients Cons: Not the most beautiful
A light choice i really liked this recipe it was easy to follow i couldn't find black beans so i put red kidney beans and i added 1 tablespoon of tabasco to the tomato sauce instead of the chipotle. However i also added a cup of cilantro because i didnt want it to go to waste and the recipe turned out better than expected. Pros: easy recipe
Tweaking recommended I made these and ate them over the course of Monday-Thursday for either lunch or dinner each day. They are portable healthy veggie and easy to make. But I think the cakes themselves could use some more seasoning/spice and they were a bit dry reheated (but the salsa/avocado helped). FWIW I didn't have baking powder so used 1/4 tsp baking soda plus a tsp of vinegar successfully (i.e. cakes still rose no acidic taste). I will be making again to use my the quinoa I bought for these but will be adding some spice to the cakes. Pros: Healthy cute easy vegetarian Cons: Somewhat bland a little dry
Unfortunately after all the work making it, the cakes have no flavor/taste whatsoever. Definitely needs some spices as indicated in other reviews which I should have read before making this!
I baked these in two Marie Calendar pie pans. The salsa really made these. And day two OMG. As with other reviewers the sky is the limit as to what changes you make. Looking forward to making this again.
Delicious! Following advice from other reviewers I added 2 tsp cumin 1 tsp oregano 1 tsp chili powder 1/4 tsp celery seeds and 1 minced clove of garlic to the cakes and OMG SO DELICIOUS. I also substituted the shredded cheese for crumbled queso fresco. I baked mine in the pan with liners; if you allow the cakes to cool first the liner peels away well and leaves the cake in good shape. Next time I make these I'll be trying the greased muffin pan instead; I'm curious to see if I can get the sides and bottom to crisp up. Pros: quick tasty low carb
So easy so good so healthy I made these on Sunday and forgot the cilantro and avocado and they were good. I made leftovers today with the cilantro and avocado and they were awesome! Besides using fresh diced tomatoes and dried beans instead of canned and a little extra garlic I followed the recipe exactly (Ok I was a little heavy on the chipotles too because I like spicy!). Even using slightly generous 1/4c for each cake I ended up with 8 servings (16 cakes) instead of 6. I will make these again except I will likely add habanero peppers to the quinoa cakes and I may mix the cheese into the mix instead of putting it on top.
A great base to start with I read the other reviews and bumped up the flavour. I added a tbsp. of taco seasoning and approx. 1 tsp of dried oregano. Instead of the pepperjack cheese I found a habernero cheese! Lots of great flavour in the muffins. I had to cook them longer than 20 minutes... almost 30. I will definitely make these again and keep switching up the flavours.
