Guess what? I made you something that will not induce a heart attack! This recipe includes plenty of healthy ingredients including the super-hippie, and very trendy grain, quinoa. This was my first attempt at quinoa. Here’s what I took away from this experience:
1. Quinoa is very needy.
a) I have to rinse it?
b) Why doesn’t it come rinsed?
c) Do you have any idea how small it is? Do I look like I keep cheese cloth just lying around the house?
d) Fine, a strainer will work.
e) I toast the quinoa before I boil it? Is there a hidden camera somewhere? Let me get this straight… I’m going to TOAST it before submerging it in hot water just to make it soft and squishy. What the heck was the point of toasting it in the first place?!?!
2. It’s kinda worthwhile.
Alas, you’ll have to see for yourselves…
Corn and Black Bean Salad over Baked Corn Quinoa Cakes
Corn and Black Bean Salad:
1 Can Corn
1 Can Black Beans
1/2 Red Onion
4 Roma Tomatoes
Fresh Chopped Cilantro
Salt & Pepper to Taste
Baked Quinoa Corn Cakes:
1 1/2 C. Quinoa
3 C. Vegetable Broth
1 C. Frozen Corn
6 Green Onions
1 t. Onion Powder
1 t. Garlic Powder
Salt & Pepper to Taste
Spoiler Alert: There’s no easy way to do it. It sucks. A strainer is your best bet.
See? A strainer like this will work ok.
And then we’re going to toast the quinoa, just until it turns a teensy bit toasty brown. Then add it to your boiling water (no joke) for 15 minutes. Cover until your quinoa is soft and can be fluffed with a fork. Then set it aside to cool.
Meanwhile, focus on the good stuff, the mix-ins!
Beat your eggs…
Then chop up your green onions and add them to the mix as well…
Next up is the frozen corn!
And finally your seasonings get added to the mix.
Generously spray a foil-lined cookie sheet so you’re ready with a place to put your cakes when they’re formed!
Finally, your cooked quinoa gets thrown in now!
Now we form our cakes! It’s important to remember that this is not a beauty contest! Put 1/2 c. of the mix in a cup, then flip the cup upside down on the sheet to create a somewhat circular shape, and press down until the surface is even-ish. Bake at 450 for 20 minutes, then flip before putting them back in for another 10.
Phew, now on to your corn and black bean salad… ready? GO!
Start by rinsing your black beans and corn.
Then choppety-chop your red onion and add that to the mix as well…
Next up is your chopped tomatoes!
Lil’ bit o’ lime :)
What mexi-salad would be complete without fresh cilantro? It smells soooooo good when you chop it up!
Why, hello there, pretty!
Let the flavors get friendly with each other for 20-30 minutes or so. Just cover it up with saran and throw it into the fridge until you’re ready to serve!
Serve the salad on top of the warm quinoa cakes and you’re going to be a very happy camper ;)