In a large bowl, combine the quinoa flour, white flour, baking soda, baking powder and ¾ teaspoon 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 teaspoon 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.