Quinoa cakes are by far my favorite way to eat quinoa. Crispy on the outside and soft on the inside, they can be easily adapted to suit whatever you happen to be fancying. I first became hooked on these with THIS recipe from Heidi Swanson. Heidi’s blog 101 cookbooks is one of the best healthy eating blogs and her books are fantastic too. I have since adapted these quinoa cakes in various ways, using different herbs, cheese, and veggies. I also prefer to pan fry these in a bit of olive oil so they get extra crispy rather than baked. This is the version I make when I am craving healthy Mexican food. What is your favorite quinoa recipe?
Cheesy Quinoa Cakes with Black Beans
3/4 Cup Quinoa, cooked
1 Shallot, minced
4oz Jack Cheese, grated
Salt and Pepper to taste
1 Can Black Beans (or dried, soaked and cooked)
Avocado, Sour Cream, Salsa, Cilantro, Lime, Hot Sauce, etc. for garnish
1. Mix together quinoa, shallot, eggs, cheese and salt and pepper
2. Heat a small amount of olive oil in a non-stick pan over medium-high heat. Use a tablespoon to scoop small amounts of quinoa mixture into pan pushing it down to form a small (about 2″DIAM) patty. Fry until golden on each side, working in batches.
3. Warm black beans in small saucepan over medium heat.
4. Serve quinoa cakes with black beans and preferred garnishes.