Southwest Quinoa Cakes Recipe 465

SOUTHWEST QUINOA CAKES RECIPE - (4.6/5)

Southwest Quinoa Cakes Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 15

Ingredients

2 cups water
1 cup quinoa, preferably red quinoa
4 large eggs, lightly beaten
1 cup canned black beans, rinsed
3/4 cup reduced-fat cottage cheese
1/4 cup sliced scallions
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, plus a pinch, divided
1 cup shredded pepper Jack cheese
1 14-ounce can fire-roasted diced tomatoes
1 clove garlic
1 small chipotle pepper in adobo sauce (see Tip)
1/4 cup chopped fresh cilantro
1 avocado, chopped

Steps:

Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes. Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese. Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife. Meanwhile, place tomatoes, garlic, chipotle pepper and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in cilantro. Serve the cakes with the salsa and avocado. Make Ahead Tip: Cover and refrigerate the salsa (Step 5) for up to 3 days; bring to room temperature before serving. Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

SOUTHWESTERN QUINOA

Southwestern Quinoa image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Saute 3 sliced scallions and 1 minced jalapeno in olive oil until softened. Stir in 2 teaspoons tomato paste and 1/2 teaspoon each ground cumin, ancho chile powder and kosher salt. Add 1 1/4 cups water and 3/4 cup each rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15 to 20 minutes. Stir in 1 can pinto beans (drained and rinsed); season with salt.

SOUTHWESTERN QUINOA SALAD

Southwestern Quinoa Salad image

A healthy grain salad with lots of fresh flavor.

Provided by Ashley Steele

Categories Salad Grains Quinoa Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

1 cup quinoa
1 tablespoon butter
2 cups chicken broth
½ cup diced green bell pepper
½ cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
¼ cup chopped cilantro
1 large tomato, diced
½ cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning
½ cup feta cheese
salt and black pepper to taste

Steps:

Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 22.1 g, Cholesterol 17.8 mg, Fat 9.8 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 196.7 mg, Sugar 2.8 g

INSTANT POT® SOUTHWEST QUINOA

Instant Pot® Southwest Quinoa image

Quinoa cooks up quickly and easily in your Instant Pot®! We like to serve this Southwest-flavored quinoa as a side dish with chicken, black beans, and sliced avocado.

Provided by fabeveryday

Categories Quinoa Side Dishes

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

olive oil nonstick cooking spray
1 cup quinoa, rinsed well
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
1 cup chicken broth
1 teaspoon seasoned salt
½ teaspoon chili powder
¼ teaspoon garlic powder
1 medium lime, juiced

Steps:

Spray the inner pot of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Add rinsed quinoa, diced tomatoes with green chiles with their juices, chicken broth, seasoned salt, chili powder, and garlic powder to the pot and stir gently. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Drizzle juice of 1 lime over quinoa, fluff with a fork, and serve.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 22 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 3.2 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 357 mg, Sugar 0.4 g

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