Black Bean & Quinoa Cakes

blk bean quinoa cakes


  • 2 cups water
  • 1 cup quinoa
  • 4 large eggs, lightly beaten (can substitute 2 of the eggs for 2 teaspoons of ground flaxseed meal -if so beat 2 eggs and add 2 tsp of flaxseed meal to that mixture and let sit for 1 min)
  • 1 15 oz  canned black beans, rinsed
  • 3/4 cup 2 %  or non fat cottage cheese
  • 1/4 cup sliced scallions
  • 1 cup chopped broccoli florets
  • 2 tablespoons millet flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1 tsp garlic powder
  • 1 tsp dried cilantro
  • dash of ground pepper
  • 1 tsp cayenne pepper
  • 1 avocado, chopped to serve with on the side


  • Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  • Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes.
  • Add eggs, beans, cottage cheese, scallions, flour, baking powder, spices, broccoli and salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each).
  • Bake the cakes until puffed and a little brown on top, about 20 to 22 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife.

Makes 15 cakes

Serving size is 2! Yay!

These are packed full of nutrition!!!





2 thoughts on “Black Bean & Quinoa Cakes

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