It’s no secret that I love to try new things in the kitchen, especially when it comes to quinoa recipes. Today I am going to share something a little different than my normal recipes – quinoa cakes! Now, this is not a dish I would make every day because it isn’t especially fast. In fact, when you include the time to make the black beans that go with it, the overall prep time lengthy. However, the black beans can be made a day ahead and you can prepare this dish through step two early in the day, which makes everything more manageable. I made these quinoa cakes for a dinner with extended family and it was a big hit!
I served it with Greek yogurt mixed with garlic, a minced chipolte chilie and the juice of half a lime. The combination of the quinoa cakes, yummy black beans (link to recipe for black beans is below) and the sauce were pretty spectacular. (Sorry no pics for the sauce because it was runny … I should have put it in miniature ramekins for dipping instead of pouring it over!)
This recipe was inspired by an Amaranth recipe from Fine Cooking Magazine. The original recipe was a bit bland for my taste, so I’ve added jalapeno and spices. And of course the quinoa flour. (Can you tell I’m on a kick with quinoa flour????) By the way, the brand that I have been using is Ancient Harvest Organic Quinoa Flour, and I am more than a little impressed as to how it is working. I’ve used it in my macaroni and cheese recipe, banana bread recipe and even this pancake recipe.
Quinoa Corn Cakes
This recipe was inspired by an Amaranth recipe from Fine Cooking Magazine
- 1 cup plus 2 T quinoa flour
- ¼ cup white flour
- 1 tsp baking powder
- ¼ tsp baking soda
- Fine mineral sea salt
- ½ cup cornmeal
- ¼ cup pine nuts chopped
- 3 T unsalted butter
- ½ cup low fat buttermilk
- 1 egg
- 4 oz can diced chilies
- ½ cup corn kernels
- ½ cup scallions diced small
- 2 jalapeños stemmed, seeded and chopped
- 1 tsp cumin
- 1 tsp onion powder
- 1/4 tsp cayenne
- In a large bowl, combine the quinoa flour, white flour, baking soda, baking powder and ¾ tsp salt. For best results, use a sifter. With a whisk, add in cornmeal and pine nuts.
- Melt 2 ½ T butter in a medium bowl. Whisk in the egg and buttermilk. Add the chilies and stir until combined.
- Melt ½ T butter over medium heat. Add corn, scallions, jalapeno and salt. Cook for 5 minutes or until the corn starts to show light brown spots. Add in cumin, onion powder and cayenne. Add to the butter mixture. Combine wet and dry ingredients.
- Heat 2 tsp olive oil in a large pan over medium high heat. Drop the batter, ¼ cup at a time and spread gently to form 2 -3 inch quinoa cakes. Cook until tiny bubbles start to pop through the top. This should take about 4 minutes. Flip and cook another 3 minutes.
- Serve over this black bean recipe.
This recipes is gluten free and vegetarian.