Mexican Quinoa Cakes With Avocado Tomato Salsa And Lime Cream Recipes
MEXICAN QUINOA CAKES WITH AVOCADO-TOMATO SALSA AND LIME CREAM
This dish can be made as a "California style" savory brunch or as a healthy dinner. The quinoa cakes are packed with nutrients and zesty Mexican flavors, while the salsa and lime cream on top bring some freshness.
Provided by Danielle Sepsy
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 20
Steps:
- For the quinoa cakes: Break up the kidney beans slightly with a fork in a medium bowl. Add the quinoa, bell pepper, onion, garlic, lime juice, chili powder, eggs and cheese. Season with salt and pepper. Mix together with your hands or a fork until evenly combined.
- Heat the 2 tablespoons olive oil in a large nonstick skillet or griddle over medium heat until hot. Working in batches, add 1/3-cup scoops of the batter to form 4-inch quinoa cakes and cook until golden brown on the bottom, 2 to 3 minutes. Gently flip with a spatula and cook until golden brown on the other side and the quinoa cakes are cooked through and no longer sticky inside, 2 minutes. Add more oil, as necessary, to cook the remaining quinoa cakes.
- Meanwhile, make the salsa.
- For the tomato-avocado salsa: Stir together the tomato, avocado and cilantro in a small bowl. Add the lime juice, a drizzle of olive oil and tiny drizzle of honey. Season with salt and pepper and toss to combine. (See Cook's Note.)
- For the lime cream: Stir together the yogurt and lime juice in a small bowl. (See Cook's Note.)
- Serve the quinoa cakes topped with the avocado-tomato salsa and dollop with the lime cream.
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