Return to top
featured in… The Huffington Post Cooking Light Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Quinoa and Corn Griddle Cakes With Black Bean Salsa

This post may contain affiliate links. Please read my disclosure.
Share This:

Back in the day (when we first got married), the husband was weirded out by quinoa.

He had never heard of it before, and thought it would be too “squishy” in texture for him to enjoy.

I was determined to change his mind about it, because quinoa is one of my favorite superfoods. It’s the only grain that’s a complete protein with all 8 essential amino acids, and it has tons of protein and fiber.

I love using it as a substitute for rice, wheat, even oatmeal sometimes.

So how did I get him to first try quinoa? By eliminating any semblance of “squishy-ness” and turning it into a crispy griddle cake!

I topped it with a delicious, spicy, and fresh black bean salsa for some added texture and flavor.

The Ingredients: Griddle Cakes

  • 1/2 cup quinoa (I used Trader Joe’s organic quinoa)
  • 1/2 cup water
  • 1/2 cup reduced sodium vegetable broth
  • 1 large egg, beaten
  • 1/2 cup frozen corn kernels, thawed
  • 2 scallions, finely chopped (1/4 cup)
  • 1/4 cup shredded low fat mozzarella cheese
  • 1/4 cup whole wheat flour
  • 2 Tbsp 1% milk
  • 1/4 tsp salt
  • 1/8 tsp hot pepper sauce (I used Tobasco)
  • 1/8 tsp black pepper
  • Olive oil cooking spray

The Ingredients: Salsa

  • 1 15oz can black beans, rinsed and drained
  • 1.5 cups halved grape or cherry tomatoes
  • 1 jalapeño pepper, finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1/4 cup chopped red bell pepper
  • Lime juice, to taste
  • 1/8 tsp salt
  • 1/8 tsp black pepper
Optional Toppings
  • Prepared salsa (I like Pace Picante)
  • Sliced avocado or prepared guacamole (I like Trader Joe’s prepared guacamole)

The Directions

Step 1: Mix quinoa, water, and broth in a small saucepan and bring to a boil. Cover, reduce heat and simmer 15 min. Fluff with a fork.

Step 2: Combine quinoa and remaining cake ingredients except oil in a medium bowl.

Step 3: Heat a large nonstick skillet over medium heat. Spray with olive oil cooking spray. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto skillet, flattening into pancake shape with back of spatula (makes 8 cakes).

Step 4: Make the salsa — Mix together all salsa ingredients in a large bowl and set aside.

Step 5: Cook the cakes until they’re browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.

Step 6: Serve with black bean salsa and any of the optional toppings you like.

The husband chose to enjoy his griddle cakes with a bit of guac and salsa on the side, I decided to have mine with just the black bean salsa.

And at the end of the meal, the husband was a quinoa-convert!

Since then we have made tons of quinoa dishes like paella, curried flatbread, and even corn chowder. It really is a staple in our home, and the myth of the “squishy texture” has been dispelled.

And it all started with these wonderful little griddle cakes.

Print Recipe
0 from 0 votes

Quinoa & Corn Griddle Cakes With Black Bean Salsa

If you aren't a fan of traditionally cooked quinoa, try crisping it up in these corn griddle cakes. They are fun to add toppings to.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 276.4kcal

Ingredients

Griddle Cakes:

  • 1/2 cup quinoa I used Trader Joe’s organic quinoa
  • 1/2 cup water
  • 1/2 cup reduced sodium vegetable broth
  • 1 large egg beaten
  • 1/2 cup frozen corn kernels thawed
  • 2 scallions finely chopped (1/4 cup)
  • 1/4 cup shredded low fat mozzarella cheese
  • 1/4 cup whole wheat flour
  • 2 Tbsp 1% milk
  • 1/4 tsp salt
  • 1/8 tsp hot pepper sauce I used Tobasco
  • 1/8 tsp ground black pepper
  • olive oil cooking spray

Salsa:

  • 15 oz black beans, rinsed and drained 1 can
  • 1 1/2 cups halved grape or cherry tomatoes
  • 1 jalapeño pepper finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1/4 cup chopped red bell pepper
  • Lime juice to taste
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper

Optional Toppings:

  • Prepared salsa I like Pace Picante
  • Sliced avocado or prepared guacamole I like Trader Joe’s prepared guacamole

Instructions

  • Mix quinoa, water, and broth in a small saucepan and bring to a boil. Cover, reduce heat and simmer 15 min. Fluff with a fork.
  • Combine quinoa and remaining cake ingredients except oil in a medium bowl.
  • Heat a large nonstick skillet over medium heat. Spray with olive oil cooking spray. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto skillet, flattening into pancake shape with back of spatula (makes 8 cakes).
  • Make the salsa — Mix together all salsa ingredients in a large bowl and set aside.
  • Cook the cakes until they’re browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.
  • Serve with black bean salsa and any of the optional toppings you like.

Notes

Nutrition Facts do not include toppings.

Nutrition

Serving: 2corn cakes | Calories: 276.4kcal | Carbohydrates: 45.9g | Protein: 16.1g | Fat: 4.2g | Sodium: 175.9mg | Fiber: 10.5g | Sugar: 1.1g
Quinoa and Corn Griddle Cakes With Black Bean Salsa - easy healthy recipes, tasty healthy recipes, delicious healthy recipes, vegetarian healthy recipes, quick and easy recipes for picky eaters #healthyfood #food

Posted In…

Appetizers ·

Appetizers are the perfect complement to my favorite entrees and dinner party menus. You can also make a small batch for a snack, or turn them into a complete meal.

30 responses to “Quinoa and Corn Griddle Cakes With Black Bean Salsa”

    • Hi Carla! I think so! It’s worth a shot – maybe try baking them at 400F for 10 minutes on each side and see how they turn out? Let me know how it goes!

    • Hi Amy! You need the flour as a binding agent, but if you don’t want to use the flour because you are looking for a gluten free option — you can use quinoa flour, or gluten free oat flour, or any other gluten-free flour. Hope that helps!

  1. These look excellent! I found them thanks to the Earthbound Organic Farm newsletter and I’m glad I clicked! You should try these “veganized” with non dairy milk and a flax egg. Up’s the nutritional content, lowers the fat, eliminates the cholesterol, and lowers the calories as well. Can’t wait to try them!

    • Thanks Kristen!! Oh and great tips on the vegan substitutions — I’ll definitely have to try that soon! 🙂

  2. These were delicious! However, the nutritional info seems really high to me–2 cakes with 344 calories? Is there any way you could check it or see if the serving size was supposed to be for 4 cakes instead of two? Thanks–we loved these!

    • Thanks for asking Erika! You’re right – I think somehow my nutritional information for this recipe got miscalculated. I have updated the nutritional info in this post and I’m adding it here. So 2 cakes + 1/4 of the salsa recipe ends up being: 276.4 Calories, 4.2g Fat, 175.9mg Sodium, 45.9g Carbs, 10.5g Fiber, 1.1g Sugar, 16.1g Protein. Hope that helps – so glad you liked this recipe!

    • Aw yay, thanks Parita! I love, love, love quinoa – stay tuned for many more recipes with it as the star – I’m always looking for new ways to use it as well!

    • Hi Tracey! I’d recommend trying unsweetened organic soy milk and no cheese (I don’t love non-dairy cheeses, but if you have one that you like – definitely try it). The cheese isn’t essential though, because the egg will bind the cakes together. Let me know how it turns out!

  3. Another great recipe!! I’m especially digging the fiber-licious black beans. Yum!!

  4. That looks delicious! Great use for quinoa. Have you ever tried Organicville’s sriracha? It is truly delicious and is gluten free, preservative free, and vegan!

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to newsletter

Copyright 2019 The Picky Eater. All rights reserved.