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You are here: Home / Appetizers / Black Bean, Corn, and Jalapeño Quinoa Cakes with Green Chili Cumin Yogurt Sauce

Black Bean, Corn, and Jalapeño Quinoa Cakes with Green Chili Cumin Yogurt Sauce

June 13, 2014 By Spices in My DNA 2 Comments

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IMG_1173 IMG_1177I hadn’t made quinoa cakes for awhile, and I was in the mood for something different. I usually just mix the quinoa with a bunch of herbs and spices and fry them up and put the cakes over a salad, but I ended up adding corn and black beans and making a yogurt dipping sauce for them. These are more of a meal than my other cakes, but you could certainly make these as an appetizer for a party too! They are very healthy, especially because I used fat free Greek yogurt for the sauce, and there is nothing bad in the cakes at all. The perfect summer meal/snack/appetizer!

For the cakes:
1 c. quinoa, cooked and cooled
1 c. corn, thawed
1/2 c. canned black beans, drained and rinsed
1 jalapeño, finely chopped
1 tsp. chili powder
1 tsp. oregano
1 tsp. garlic powder
1/4 c. + 2 T. breadcrumbs
2 eggs + 1 egg white
1/2 c. cornmeal
2 T. olive oil
salt and pepper

For the cumin yogurt sauce:
3/4 c. 0% plain Greek yogurt (You can use the 2% if you want, it’ll be creamier)
3 T. diced green chiles (they come in those little cans)
2 tsp. cumin
1/4 tsp. chili powder
2 T. cilantro, chopped
salt and pepper

Begin by making the sauce. Combine Greek yogurt, green chiles, cumin, chili powder, and cilantro in a small bowl and mix until combined. Season with salt and pepper to taste and refrigerate until ready to serve.

For the quinoa cakes, combine quinoa, corn, black beans, jalapeño, chili powder, oregano, garlic powder, eggs, breadcrumbs, and a healthy pinch of salt and pepper in a medium mixing bowl. Mix with your hands until thoroughly combined. Put cornmeal in a shallow bowl and season with salt and pepper. Set aside. Form quinoa mixture into patties (I made mine about 1/2 inch thick and a 2 inch diameter) and coat in cornmeal. When patties are formed and coated in the cornmeal, heat a nonstick skillet with 2 T. olive oil over medium/high heat. Place patties in pan and cook about 2-3 minutes per side, until golden and crispy. Be careful when you flip them so that they don’t crumble, they are delicate. Serve with cumin yogurt sauce and more chopped cilantro as a garnish, if desired.

IMG_1179

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Filed Under: Appetizers, Clean Eats, Main Course Recipes

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Reader Interactions

Comments

  1. Tara

    October 8, 2014 at 12:27 pm

    Hi, just came across your blog and found this recipe! Sounds good-question-when do you add the black beans? Whole or smashed?

    Thank you!!

    Reply
    • spicesinmydna

      October 8, 2014 at 1:32 pm

      Hi Tara! Oops! I totally forgot to add that into the recipe. I will fix it! Thanks for catching my mistake! I added a 1/2 c. whole black beans from the can drained and rinsed. Add it when you mix together the quinoa and everything. Let me know how you like them!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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