Quinoa Cakes


  • 2 glasses of water
  • 1 cup of red quinoa
  • 4 large eggs (lightly beaten)
  • 1 cup canned black beans
  • 50 g cottage cheese
  • 2 tablespoons of flour
  • 1/4 cup chopped spring onion
  • 1 teaspoon of baking powder
  • 1 clove of garlic
  • 1 cup of grated cheese
  • 500 g diced and cooked tomatoes
  • 1/4 teaspoon salt
  • 1 small jalapeno pepper
  • 1/4 cup chopped fresh coriander
  • 1 avocado


Preheat the oven at 190 degrees. Brush oil into 12 muffin tins. Boil the water in the pot. Add the quinoa. Turn down the heat, close the lid of the pan and cook for 15 minutes. Put the cooked quinoa in a large bowl and let it cool. Add the egg, black beans, cottage cheese, scallions, flour, baking powder, and 1/4 teaspoon salt to the quinoa and mix well. Divide the mixture into muffin molds. Sprinkle a tablespoon of cheese on them. Bake the cakes for 20 minutes until they are golden brown. After removing from the oven, let it cool for 5 minutes. Remove the muffins from their molds. Blend the tomatoes, garlic, jalapeno pepper and a pinch of salt in a blender. Take a small bowl and add the coriander and mix. Serve the muffins with the sauce and avocado.

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