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.
TOMATO & AVOCADO SALSA
This doubles up as both the guacamole and the tomato salsa element of a Mexican meal
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.
Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
ONE SKILLET MEXICAN QUINOA
With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g
AVOCADO TOMATO SALAD WITH QUINOA
A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.
Provided by Marlene Lewis
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
- Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
- Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!
Nutrition Facts : Calories 208.3 calories, Carbohydrate 18.7 g, Fat 15.2 g, Fiber 9.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 76.6 mg, Sugar 5.4 g
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