15 March 2014

Weekend Cooking: Southwest Quinoa Cakes

Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

Eating Well March-April 2014Last weekend when I was looking around for some new ideas for easy, healthful, and tasty weekday dinners, I ran across the latest edition of Eating Well. If you are unfamiliar with this magazine, it has a nice blend of appealing recipes, health information, and interesting extras. The current issue, for example, has articles about grass-fed beef and heirloom seeds.

This recipe for Southwest Quinoa Cakes caught my eye. The muffins were so easy to make and really delicious, both fresh for dinner and reheated for lunch. These would also be great served at room temperature on a buffet or for a potluck. My only suggestion is to cut up two avocados instead of one.

copyright Eating Well
copyright: Eating Well magazine
Southwest Quinoa Cakes
Makes 12; 6 servings
  • 2 cups water
  • 1 cup quinoa (Eating Well prefers red)
  • 4 large eggs, lightly beaten
  • 1 cup canned black beans, rinsed
  • ¾ cup reduced-fat cottage cheese (I used regular)
  • ¼ cup sliced scallions
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  •  ¼ teaspoon salt, plus a pinch, divided
  • 1 cup shredded pepper Jack cheese
  • 1 (1-ounce) can fire-roasted diced tomatoes
  • 1 garlic clove
  • 1 small chipotle pepper in adobo sauce
  • ¼ cup chopped fresh cilantro
  • 1 avocado, chopped (or two!)
1. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray

2. 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.

3. Add eggs, beans, cottage cheese, scallions, flour, baking powder, and ¼ teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about ¼ cup each). Top each quinoa cake with about 1 tablespoon cheese.

4. 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.

5. Meanwhile, place tomatoes, garlic, chipotle, and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in the cilantro.

6. Serve cakes with the salsa and avocado.


Marg 3/15/14, 6:51 AM  

I have only tried quinoa once and it wasn't in anything like this.

Tina 3/15/14, 6:56 AM  

I have never used quinoa but would like to try it. We always buy locally and eat about 98% of our meals at home, trying to keep it healthy.

That's a good publication, Eating Well.

jama 3/15/14, 7:36 AM  

I've heard so many good things about quinoa, and this recipe sounds delicious.

justabookworm.com 3/15/14, 7:56 AM  

Sounds good but I would be tempted to try it with a different grain instead of quinoa.

Sarah (Sarah's Book Shelves) 3/15/14, 7:58 AM  

I'm not generally a fan of quinoa, but I've only eaten it in cold salads. This sounds really interesting!

JoAnn 3/15/14, 9:18 AM  

I like quinoa and that recipes looks delicious... will give it a try! I'm also going to check out the magazine. Thanks.

Janel Gradowski 3/15/14, 9:29 AM  

I love the slight crunch of quinoa. This is a great recipe. I have everything, except the cottage cheese, on hand already. Sounds like dinner!

(Diane) bookchickdi 3/15/14, 9:59 AM  

I started getting Eating Well a few months back, and these look delicious.

bermudaonion 3/15/14, 10:21 AM  

Boy do those look good to me!! I could eat one right now.

Vasilly 3/15/14, 11:34 AM  

I would have never thought of putting quinoa in muffins! I need to check out the latest issue of this magazine.

For some reason, when I tried to include a link to my latest post in Mr. Linky, it wouldn't take. Can you help? Thanks.

Laurie C 3/15/14, 5:26 PM  

I love quinoa and also food that can be served at room temperature and still be good. I've never seen the magazine Eating Well, but it sounds like a good one. Thank you for sharing this recipe!

Carole 3/15/14, 6:46 PM  

Do you know I don't think I've ever knowingly had pepperjack cheese - I wonder what it is like and what we would call it...

Peaceful Reader 3/15/14, 7:06 PM  

I love quinoa and have been using it in salads especially. These look delightful and i will have to give them a try.

Joy 3/15/14, 7:23 PM  

Those sound like yummy savory muffins!

Joy's Book Blog

Sue Jackson 3/16/14, 9:55 AM  

I picked up a few copies of Eating Well last year and enjoyed it, too, though I'm not sure I have tried any of the recipes yet. I was reading it as research, hoping to pitch some of my own recipes to them. I've done a little bit of food writing but would love to do more!

The quinoa cakes look delicious!


Book By Book

Book by Book is now on Facebook!

Sue Jackson 3/16/14, 9:57 AM  

Carole -

Pepperjack cheese is Monterey Jack cheese with bits of hot peppers added to it. It's quite good - my kids love it!


Book By Book

Book by Book is now on Facebook!

Beth F 3/16/14, 10:12 AM  

Carole: a little research tells me you can't get it in A/NZ. It's a mild, softish cheese that has hot pepper bits in it. The best substitution I found after doing a little research for you is to use a full-fat Havarti. Grate it and then toss it with dried hot red pepper flakes or finely minced hot fresh chili pepper.

lawstudentscookbook 3/16/14, 12:02 PM  

I haven't liked quinoa, but this seems to be a great way to use it :)

Daryl 3/17/14, 11:24 AM  

i'd link my bad take out story but i dont think anyone would care .. LOL

Leslie (Under My Apple Tree) 3/17/14, 2:04 PM  

I had no idea quinoa was so versatile. I like that magazine. I had a subscription a few years ago and there were so many good recipes and articles I kept all the magazines rather than clip them out.

Thanks for stopping by. I read all comments and may respond here, via e-mail, or on your blog. I visit everyone who comments, but not necessarily right away.

I cannot turn off word verification, but if you are logged into Blogger you can ignore the captcha. I have set posts older than 14 days to be on moderation. I can no longer accept anonymous comments. I'm so sorry if this means you have to register or if you have trouble commenting.


All content and photos (except where noted) copyright © cbl for Beth Fish Reads 2008-2016. All rights reserved.



To The Blogger Guide, Blogger Buster, Tips Blogger, Our Blogger Templates, BlogU, and Exploding Boy for the code for customizing my blog. To Old Book Illustrations for my ID photo. To SEO for meta-tag analysis. To Blogger Widgets for the avatars in my comments and sidebar gadgets. To Review of the Web for more gadgets. To SuziQ from Whimpulsive for help with my comments section. To Cool Tricks N Tips for my Google +1 button.

Quick Linker



  © Blogger template Coozie by Ourblogtemplates.com 2008

Back to TOP