I was going to post something else tonight, but I made these this evening and they were so delicious I decided to use these instead. My mom sent me this recipe from Prevention Magazine and said it was a hit at her house. The griddle cakes are reminiscent of latkes but a little chewier and have a nice sweet corn crunch to them. This recipe serves two with some leftover salsa. The salsa is nice and acidic with a beautiful array of colors. The leftovers would be great with chips or on a baked potato. This recipe has a lot of ingredients, but I think you will find that you have most of this stuff on hand already.
(adapted from Prevention Magazine)
1/2 cup quinoa, rinsed and drained
1 cup reduced sodium savory vegetable broth
1 egg, beaten
1/2 cup frozen corn kernels, thawed
3 scallions, sliced finely
1/4 cup extra sharp cheddar cheese
1/4 cup whole wheat flour
2 T buttermilk or regular milk
1/4 t salt
1/4 t pepper
a few shakes of hot sauce
2 T canola oil
1 can black beans, rinsed and drained
1 1/2 cups halved cherry tomatoes
1 jalapeno chile, minced
1/4 cup chopped cilantro
1/4 medium red bell pepper, minced
2 T red wine vinegar
1 T olive oil
1/8 t salt
1/8 t pepper
Make the salsa by combining all the salsa ingredients together. Chill in fridge while making the cakes or longer.
Prepare quinoa by cooking with broth in a sauce pan until it boils. Cover and cook for 15 minutes on low until the broth is absorbed. Fluff with a fork, and add remaining ingredients except for the oil.
Heat oil in a large fry pan at a medium high temperature. Scoop about 1/4 cup of the quinoa mixture at a time onto the pan and flatten with the back of a spatula. Cook about 3 minutes on each side until browned. Serve topped with salsa and other toppings as desired.