Rating: 4.14 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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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Recipe Summary test

total:
1 hr
Servings:
6
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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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