One of my favorite culinary tips is “cross utilization!” If you have leftover ingredients such as chicken, potatoes, rice, tomato sauce, you name it, you can create a whole new meal in the blink of an eye! When I made my delicious Chicken Cacciatore (see recipe below) I used my leftover tomato sauce as a main ingredient in the dish and then served the chicken with some Quinoa. I had a hefty portion of Quinoa leftover so instead of tossing it in the trash I used it to make a whole new creation! This dish can be made as sort of a "California style" savory brunch dish or as a healthy dinner! The Quinoa cakes are packed with nutrients and zesty Mexican flavors, and the salsa and lime cream on top bring some moisture and freshness to the dish. If you are a vegetarian (or even a carnivore like me) this is the dish for you! I told you healthy food does not need to be boring food!
- 1 Cup of Plain Cooked Quinoa
- 1/3 Cup Red Kidney Beans (Canned)
- 2 Tablespoons Red Onion Finely Chopped
- 1 Small Garlic Clove Minced
- ¼ Cup Green Bell Pepper Diced Finely
- 1 ½ Tablespoons of Fresh Lime Juice
- A Few Dashes of Mexican Chili Powder (as much as you like)
- 2 Eggs Lightly Beaten with a Fork
- ¼ Cup + 1 Tablespoon of Mexican Blend Shredded Cheese (you can use whatever shredded cheese you like)
- Salt and Pepper to Taste
- 2 Tablespoons of Olive Oil
- In a medium bowl break up the kidney beans slightly with a fork.
- Add the rest of the ingredients and mix together using your hands or a fork to make sure everything is evenly combined.
- Heat up the Olive Oil in a skillet on medium heat. When the oil gets hot, form pancake like circles of the Quinoa mixture on the pan. Mine were about 4 inches in diameter.
- When the cakes are nice and golden brown on the bottom, gently flip with a spatula. Cook on the 2nd side until it is golden brown and the inside of the pancake is cooked and no longer sticky inside.
- Top with the Avocado Tomato Salsa and a Dollop of Lime Cream.
Simple Avocado Salsa-
- 1 Medium Size Ripe Tomato Diced
- ½ An Avocado Diced
- ½ Teaspoon Cilantro or Parsley
- Salt & Pepper
- Fresh Lime
- Olive Oil
- Stir together the diced Tomato, Avocado and Parsley or Cilantro.
- Squeeze some fresh lime juice over the top, along with a drizzle of olive oil, and tiny drizzle of honey. Season with salt and pepper.
- Toss everything together and serve on the Quinoa Cakes, on fish, tacos, chicken or whatever you like!
- 1/3 Cup of 0% Fat Plain Greek Yogurt or Sour Cream (Greek Yogurt is the Low Calorie Option)
- 1/2 Small Lime
- Squeeze the juice of the lime into the yogurt, stir and dollop on top of the Quinoa Cakes, or even tacos, quesadillas and more!