SOUTHWEST QUINOA CAKES RECIPE - (4.6/5)
Provided by garciamoss
Number Of Ingredients 15
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 SALAD
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
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
SOUTHWESTERN QUINOA
Provided by Food Network Kitchen
Number Of Ingredients 0
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.
AMAZING CHOCOLATE QUINOA CAKE!
This delicious cake is made with quinoa and no flour! Enjoy!
Provided by Stacy Evans
Categories Desserts Cakes Sheet Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
- Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
- Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 37 g, Cholesterol 93 mg, Fat 20.5 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 10 g, Sodium 374.9 mg, Sugar 25.5 g
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