This healthy quinoa cake recipe is packed with protein from the black beans, eggs, cottage cheese and quinoa. We like to serve the quinoa cakes with a mouthwatering and incredibly easy blender salsa; if you don't like the heat, leave out the chipotle pepper. We like the look of red quinoa, but any color quinoa will work just as well.

Hilary Meyer
Source: EatingWell Magazine, March/April 2014

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 12-cup nonstick muffin tin with cooking spray.

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  • Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes.

  • Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese.

  • Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife.

  • Meanwhile, place tomatoes, garlic, chipotle pepper and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in cilantro.

  • Serve the cakes with the salsa and avocado.

Tips

Make Ahead Tip: Cover and refrigerate the salsa (Step 5) for up to 3 days; bring to room temperature before serving.

Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition Facts

363 calories; protein 18.7g; carbohydrates 35.5g; dietary fiber 7g; sugars 6.4g; fat 16.6g; saturated fat 6.3g; cholesterol 140.7mg; vitamin a iu 904.2IU; vitamin c 16mg; folate 128.2mcg; calcium 283.1mg; iron 3.6mg; magnesium 74.8mg; potassium 526.7mg; sodium 656mg; thiamin 0.2mg.
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Reviews (21)

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21 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/04/2016
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! Read More
Rating: 5 stars
03/17/2014
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 Read More
Rating: 4 stars
05/09/2014
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 Read More
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Rating: 3 stars
04/03/2014
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 Read More
Rating: 2 stars
08/23/2020
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! Read More
Rating: 5 stars
07/19/2017
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. Read More
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Rating: 5 stars
10/04/2015
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 Read More
Rating: 5 stars
03/11/2014
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. Read More
Rating: 3 stars
11/30/2014
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. Read More
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