Quinoa Corn Cakes

Last week I made a huge helping of quinoa to use throughout the week in different recipes. After a couple of different salads, I still had 2 cups left and per usual am always looking for new recipes to use it in. I found a recipe for corn cakes on Pinterest...imagine that, which called for fresh corn, flour, buttermilk, among other ingredients. I decided to switch things up and use quinoa instead of flour, greek yogurt instead of buttermilk, and canned corn, because canned corn is easier than cutting fresh corn off the ear. I like to make things easy on myself sometimes. 


This is perfect for Meatless Monday, and I served them over fresh baby spinach with avocado.

Quinoa Corn Cakes (adapted from Ezra Pound Cake)


Ingredients:

• 2 cans of whole kernal corn
• 1 cup cooked quinoa
• 1/2 cup cornmeal
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup red onion, finely chopped
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• salt and pepper
• 2 large eggs, lightly beaten
• 2 tbsp. plain greek yogurt
• 2 tbsp. unsalted butter, melted
• canola oil cooking spray

Pulse 2 cups of the corn in food processor until it forms a chunky puree texture. Add remaining whole corn and pureed corn into large bowl.

Add quinoa, cornmeal, basil, red onion, baking soda, baking powder, salt, and pepper to bowl of corn. Mix well. 

Add eggs, greek yogurt, and butter. Mix until just combined. Do not overmix.

Preheat griddle or skillet. Spray with canola oil cooking spray. Scoop heaping 1/4 cups full of corn mixture onto griddle and let cook for 2-3 minutes, then flip to other side and cook again 2-3 minutes. Cakes should be golden brown.

Serve warm over spinach salad with avocado and cucumber.