Quinoa Cakes With Fresh Salsa

I was thrilled with how this recipe turned out. The cakes are very versatile and could be seasoned with most anything. The cakes are very fresh tasting due to the wonderful salsa and have a nice satisfying crunch. Enjoy.

Quinoa Cakes With Fresh Salsa
Serves 4 ( 8 cakes total)

CAKES

½ c quinoa rinsed and drained (red or white varieties work)
1 c water
1 egg beaten
½ c corn kernels
2 scallions finely chopped
¼ c cheddar (Mexican) shredded cheese or any cheese you like
¼ c whole wheat flour
2 T 1% milk
¼ t sea salt
3 shakes hot sauce
1/8 t pepper
2 T canola oil

In a medium sauce pan bring water to a boil then add the quinoa, reduce heat and simmer for 15mins. Allow to cool when done. Combine quinoa and the rest of the cake ingredients except the oil. Set aside while you prepare the salsa.

Use a ¼ c measuring cup to scoop the mix into the oil. (I could make 4 cakes at a time) Flatten with a spatula. Cook approximately 3-5 minutes per side making sure it is browned before flipping. If you are using a red quinoa, it doesn’t change color much when it browns. The color just deepens a little bit

SALSA

1 c pinto or black beans or substitute 1 diced avocado
1 c chopped tomato
2 T green chilies (hot or mild, you pick)or a fresh jalapeno is great too
3 T finely chopped basil or parsley
4 scallions finely chopped
1 T olive oil
½ lemon- juice only
1 T white wine vinegar
Dash garlic powder
1 t honey
Salt and pepper to taste

Combine all of the salsa ingredients in a medium bowl. While it is marrying flavors you can cook the quinoa cakes. Heat canola oil in a large skillet on medium heat.

Serve cakes topped with salsa YUM!

Other good ideas:

--add slice avocado

-- cook cakes a head of time and use all week

Orange Beef Stir-Fry

This dish is so full of flavor and color! I enjoyed the contrast of the sweet orange and soy sauce-a healthy Asian dish to share!
While eating red meat is not condoned by a lot of health professionals, lean cuts of beef are a great source of vitamins and minerals.



Orange Beef Stir-Fry
serves 4

1/2 lb boneless lean sirloin steak cut into strips
2 cups fresh broccoli heads trimmed of stems and leaves
zest of 1 orange
2 large garlic gloves minced
2 tbls minced fresh ginger
2 tbls low sodium soy sauce
2 tbls sesame oil
2 tbls cornstarch mixed with 1 tbls warm water

Heat oil in a large skillet or wok over medium high heat. Add in garlic, ginger and orange zest and stir quickly. Cook for 60 seconds then add the beef strips. Brown the beef on all sides and add the broccoli florets. Cook for about 2 minutes then add the soy sauce and cornstarch and allow to boil. Remove from heat and let stand for a minute or two, allowing the liquid to set.

Serve with soy sauce and fresh oranges.

Calories Per Serving- 176
Carbohydrates- 9 grams
Fats- 6 grams
Protein- 21 grams