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Southwest Quinoa Cakes

March/April 2014

Your rating: None Average: 3.6 (41 votes)

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.


Southwest Quinoa Cakes Recipe

Makes: 6 servings

Serving Size: 2 cakes & 1/4 cup salsa

Active Time:

Total Time:

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

Ingredients

  • 2 cups water
  • 1 cup quinoa, preferably red quinoa
  • 4 large eggs, lightly beaten
  • 1 cup canned black beans, rinsed
  • 3/4 cup reduced-fat cottage cheese
  • 1/4 cup sliced scallions
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt, plus a pinch, divided
  • 1 cup shredded pepper Jack cheese
  • 1 14-ounce can fire-roasted diced tomatoes
  • 1 clove garlic
  • 1 small chipotle pepper in adobo sauce (see Tip)
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, chopped

Preparation

  1. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the cakes with the salsa and avocado.

Tips & Notes

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

Per serving: 365 calories; 17 g fat (6 g sat, 5 g mono); 140 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 6 g total sugars; 19 g protein; 7 g fiber; 662 mg sodium; 515 mg potassium.

Nutrition Bonus: Folate (32% daily value), Calcium (28% dv), Vitamin C (27% dv), Iron (20% dv), Magnesium (19% dv), Vitamin A (17% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 vegetable, 1 lean meat, 1 medium-fat meat, 1 fat



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Recipe Categories

Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dinner

Holiday
Cinco de Mayo
Type of Dish
Main dish, vegetarian
Ease of Preparation
Easy
Ethnic/Regional
Mexican
Total Time
1 hour or less
Servings
6
Publication
March/April 2014

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