This is perfect for Meatless Monday, and I served them over fresh baby spinach with avocado.
Quinoa Corn Cakes (adapted from Ezra Pound Cake)
- 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.
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.