Name: Black Bean, Corn, and Jalapeño Quinoa Cakes with Green Chili Cumin Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup quinoa, cooked and cooled; 1 cup corn, thawed; 1/2 cup canned black beans, drained and rinsed; 1 jalapeño, finely chopped; 1 tsp chili powder; 1 tsp oregano; 1 tsp garlic powder; 1/4 cup + 2 tablespoons breadcrumbs; 2 eggs plus 1 egg white; 1/2 cup cornmeal; 2 tablespoons olive oil; Salt and pepper, to taste; 3/4 cup 0% plain Greek yogurt (or 2% for creamier texture); 3 tablespoons diced green chiles (canned); 2 teaspoons ground cumin; 1/4 teaspoon chili powder; 2 tablespoons chopped cilantro; Salt and pepper, to taste

Ingredients

1 cup quinoa, cooked and cooled

1 cup corn, thawed

1/2 cup canned black beans, drained and rinsed

1 jalapeño, finely chopped

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon garlic powder

1/4 cup + 2 tablespoons breadcrumbs

2 eggs + 1 egg white

1/2 cup cornmeal

2 tablespoons olive oil

Salt and pepper, to taste

For the cumin yogurt sauce:

3/4 cup 0% plain Greek yogurt (or 2% for creamier texture)

3 tablespoons diced green chiles (canned)

2 teaspoons cumin

1/4 teaspoon chili powder

2 tablespoons cilantro, chopped

Salt and pepper, to taste

Instructions

Step 1: Prepare the cumin yogurt sauce by combining Greek yogurt, diced green chiles, cumin, chili powder, and chopped cilantro in a small bowl. Mix well, season with salt and pepper to taste, and refrigerate until ready to serve.

Step 2: In a medium mixing bowl, combine the cooked quinoa, corn, black beans, jalapeño, chili powder, oregano, garlic powder, eggs, breadcrumbs, and a pinch of salt and pepper. Mix thoroughly by hand until well combined.

Step 3: Place cornmeal in a shallow bowl and season with salt and pepper. Shape the quinoa mixture into patties about 1/2 inch thick and 2 inches in diameter, then coat each patty in the seasoned cornmeal.

Step 4: Heat olive oil in a nonstick skillet over medium-high heat. Cook the patties for 2-3 minutes on each side until golden and crispy, turning carefully to avoid breaking them apart.

Step 5: Serve the quinoa cakes warm with the cumin yogurt sauce on the side. Garnish with extra chopped cilantro if desired.

Tips & Variations

For a milder version, remove the seeds from the jalapeño before chopping.

Make the quinoa cakes vegan by substituting eggs with flax eggs and using a dairy-free yogurt for the sauce.

If you want extra crunch, sprinkle some additional cornmeal on the patties before cooking.

Serve the cakes over a bed of fresh greens or alongside a simple salad for a complete meal.

Storage

Store leftover quinoa cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain their crispiness or in the oven at 350°F (175°C) for about 10 minutes. Keep the cumin yogurt sauce refrigerated and consume within 3 days. Stir well before serving if separated.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn kernels work wonderfully and add a sweet crunch. Just make sure to cook and cool the corn before mixing it into the quinoa batter.

How do I prevent the quinoa cakes from falling apart while cooking?

Ensure the mixture is well combined and chilled slightly before shaping the patties. Handle them gently when flipping in the pan, and don’t overcrowd the skillet to allow even cooking.