Home Sweet Jones

When you're jonesing for something homemade

Navigation
  • All Recipes
  • By Type
    • 40 Minutes or Less
    • Cheap Eats
    • Gluten Free
    • Paleo
    • Vegan
    • Vegetarian
    • Vegan Keto
  • About
    • My Cancer Healing Journey

Southwest Quinoa Cakes

June 8, 2016 by Maggie Jones 3 Comments

9 shares
  • Share
  • Tweet

Easy Southwest Quinoa Cakes with Zesty Chipotle Salsa

These super-easy superfood cakes are loaded with zesty Southwest flavor. In fact, I have to confess that the salsa in the picture isn’t the salsa from the recipe.  The salsa from the recipe was completely devoured by me before photo time so I had to make a last minute substitution.

Recipe pro tip: make extra salsa.

Southwest Quinoa Cakes with Chipotle Salsa

These fun little cakes are a great make ahead option for quick snacks or work lunches.  Packed with veggie-based protein they’re deceptively filling.  Serve with a light salad and avocado slices for a complete meal.

If you’re not already on the quinoa train you can read more here about the many health benefits.

Southwest Quinoa Cakes with Chipotle Sauce are a Great Make-Ahead Lunch or Dinner

Just trust me on the salsa and make a double batch.  Enjoy!

Southwest Quinoa Cakes

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 157

Fat per serving: 5.7

Southwest Quinoa Cakes

Ingredients

  • 2 c water
  • 1 c quinoa
  • 1 c black beans, rinsed
  • 3/4 c nonfat cottage cheese
  • 1/4 c green onions, sliced
  • 4 large eggs
  • 2 tbs all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 c shredded pepper Jack cheese
  • Salsa
  • 1 14-ounce can fire-roasted diced tomatoes
  • 1 clove garlic
  • 1 small chipotle pepper in adobo sauce, more or less to taste
  • 1/4 cup fresh cilantro
  • salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 375°F.

Bring water to a boil in a medium saucepan and add quinoa. Reduce to a simmer, cover and cook until quinoa is tender, about 15 minutes. Transfer to a large bowl and let cool.

Add black beans, cottage cheese, and green onion and toss to combine. Gently whisk eggs, flour, baking powder and salt in a small bowl. Stir into quinoa mixture

Spray 12 muffin cups with non-stick spray and divide the quinoa mixture between them. Top each with 1 tbs cheese.

Bake until cakes are puffed and golden, about 20 minutes.

Meanwhile, combine salsa ingredients in a blender or food processor and puree until smooth.

Serve the cakes with salsa on the side.

Nutritional Information

Calories 157
Total Fat 5.7g
Saturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 73mg
Sodium 282mg
Potassium 233mg
Total Carbohydrates 16.7
Dietary Fiber 3.1g
Sugars 1.7g
Protein 9.7g

3.1
https://www.homesweetjones.com/2016/06/southwest-quinoa-cakes/

Related Posts Plugin for WordPress, Blogger...

Filed Under: Entrees: Vegetarian and Vegan, Recipes Tagged With: Cheap Eats, Low Fat, Make Ahead, Vegetarian

« Ultimate Guide to Shirataki Noodles: Recipes and Step-by-Step Instructions
Fast, Easy Moqueca de Camaroes, aka Brazilian Shrimp Stew »

Comments

  1. CakePants says

    June 9, 2016 at 9:23 am

    This looks like something I definitely need to make! I love the idea of just plopping the quinoa mixture into a muffin tin rather than trying to shape them into patties. YUM.

    Reply
  2. Sifat Mahbub says

    November 21, 2016 at 12:37 pm

    Hi Maggie! I work with Muscle & Fitness Hers magazine and we are doing a story on Healthy, High Protein Muffin Recipes and we love your Southwest Quinoa Cakes recipe and its photography.

    Would you be interested in allowing us to reprint your recipe in the magazine, of course mentioning your blog and adding your URL? Plus we’d use your photo and credit you. Let me know as soon as you can, thanks!

    Best Regards,
    Sifat Mahbub

    Reply
  3. Diana says

    March 16, 2017 at 4:30 pm

    I made these last night. I was skeptical about the cottage cheese combination but oh my god!! They were delicious!!! And so easy to make too! Thanks for posting this on Hers Magazine 🙂

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




Get recipes by email:

Spring Favorites

Voodoo shrimp and grits close up

Voodoo Shrimp

Thai Mango salad with Spicy Peanut Sauce

Thai Mango Salad with Spicy Peanut Dressing

Caprese chicken with balsamic glaze

Caprese Chicken with Reduced Balsamic Drizzle

Cedar-plank salmon cooks up perfectly in the oven

Cedar Plank Salmon in the Oven

Weeknight Shredded Jerk Chicken Bowl with Mango Avocado Salsa - Crockpot, instapot of stovetop

Jerk Chicken Bowl with Mango Avocado Salsa

Keto Shrimp Coconut Soup

Keto Thai-Style Coconut Shrimp Soup

Raspberry Lemon Sangria

Sparkling Raspberry Lemonade Sangria

Cajun Chicken Pasta Light

Lightened Up Cajun Chicken Pasta

Crab Cakes

Stress-Free Crab Cakes with Roasted Red Pepper Remoulade

Filling and Fresh Blueberry, Kale, Quinoa Salad

Blueberry, Kale and Quinoa Salad

Hi! I’m Maggie!

So happy to meet you! My husband and I love cooking, food, and photography. We're here to share some of our favorite recipes and DIY tips. Read More…

Most Talked About

Holiday moscow mule for Christmas or Thanksgiving
This low calorie French Onion Soup is easy to make
Crispy Potato Tacos with Roasted Poblanos and Tomatillo Salsa
Homemade Vegan Mayonnaise with no oil
Cedar-plank salmon cooks up perfectly in the oven
Salmon Rillettes is the greatest salmon you've ever tasted
Some of the links in this blog are affiliate links, which means that I may get a commissions if you decide to purchase anything from the company after you click through. I only link to products that I use and love myself.

Copyright © 2023 Maggie Jones | Privacy Policy

9 shares