Lunch: Quinoa Cakes

Quinoa is a great substitute for cous cous in most recipes. This ancient grain is hearty and delicious and an excellent source of fiber. Make mini versions of these Quinoa Cakes for a excellent party appetizer.

Ingredients

1 cup quinoa
2 cups water
¼ cup red onion, minced
2 clove garlic, minced
1 15-ounce can black beans, rinsed and drained
2 tablespoons cilantro, minced and divided
1 medium carrot, grated (yield about 1 cup)
2 Tablespoons all-purpose flour
1 teaspoon baking powder
1 egg
1 egg white
½ teaspoon salt (optional)
½ teaspoon ground black pepper
Sauce
1 tablespoons remaining cilantro, minced
1 cups plain nonfat Greek style yogurt
2 teaspoons lime juice

Instructions

Preheat oven to 400°F. Coat a large baking sheet with Cooking Spray.
Cook quinoa according to package directions. Fluff with a fork and set aside to cool.
In a large bowl, combine cooked quinoa with onion, garlic, black beans, 1 tablespoon cilantro, carrot, flour, baking powder, egg, salt (optional) and pepper.
Form mixture into eight patties (press firmly to form patty) and place onto prepared baking sheet. Spray the top of the cakes with Cooking Spray.
Bake the cakes for 15 minutes, then flip. Respray them with the cooking spray. Continue cooking for 15 more minutes or until lightly golden brown.
While the cakes are baking, combine the remaining cilantro, yogurt and lime juice in small bowl. Serve the sauce with the warm quinoa cakes.

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