Avocado Quinoa Cakes with Avocado Crema and Salsa Fresca

Avocado Quinoa Cakes with Avocado Crema and  Salsa Fresca

This is one of my favorite summer recipes, I love how fresh and sinful it feels, yet it is completely healthy. Feel free to make substitutes for a vegan version or substitute the peppers for something milder of you are opposed to spice.

 

Photo and recipe courtesy of Crave Something Healthy. Check them out on Pinterest for even more fantastic recipes.

Avocado Quinoa Cakes with Avocado Crema and Salsa Fresca
Print Recipe
This is a high protein and healthy fat meal, it satisfies the fresh yet creamy goodness of anyone's cravings. I'm an Avocado lover and this recipe is packed with them, when I have a BBQ I love to bring these as they make a great substitute for meat (Quinoa is high in protein) Credit for this recipe goes to Crave Something Healthy http://cravingsomethinghealthy.com/avocado-quinoa-cakes-meatless-monday/.
Servings Prep Time
15 cakes 20 minutes
Cook Time Passive Time
15 minutes 4 minutes
Servings Prep Time
15 cakes 20 minutes
Cook Time Passive Time
15 minutes 4 minutes
Avocado Quinoa Cakes with Avocado Crema and Salsa Fresca
Print Recipe
This is a high protein and healthy fat meal, it satisfies the fresh yet creamy goodness of anyone's cravings. I'm an Avocado lover and this recipe is packed with them, when I have a BBQ I love to bring these as they make a great substitute for meat (Quinoa is high in protein) Credit for this recipe goes to Crave Something Healthy http://cravingsomethinghealthy.com/avocado-quinoa-cakes-meatless-monday/.
Servings Prep Time
15 cakes 20 minutes
Cook Time Passive Time
15 minutes 4 minutes
Servings Prep Time
15 cakes 20 minutes
Cook Time Passive Time
15 minutes 4 minutes
Ingredients
Servings: cakes
Instructions
Quinoa Cakes
  1. Bring 2 cups of water and salt to a boil. Add quinoa, reduce heat to low. Cover, and let simmer for 15 minutes, or until quinoa is tender and water is absorbed. Remove from heat and let cool. Quinoa can be prepared ahead of time.
  2. Pour cooled quinoa into a large mixing bowl, and add the cumin, scallions, cilantro, and chopped Poblano pepper. Stir to combine. Beat eggs and milk together in a small bowl, and add to quinoa mixture. Add cheese and mix all well. Stir in rice flour and make sure everything is combined well. Let sit for 10 minutes, so flour can absorb any moisture. Gently fold in diced avocado.
  3. Heat a skillet and coconut oil or with other preferred oil. While pan is heating, form quinoa mixture mounds and flatten into cakes (this will make approximately 20-2 inch cakes, or 10 larger ones). Add quinoa cakes to the skillet so they fit with some room in between them. Cook quinoa cakes for 5-7 minutes, or until the bottoms are deeply browned. Carefully flip the cakes with a spatula and cook for another 5 minutes, or until golden.
  4. Remove from the skillet, and cool on a wire rack while you cook the remaining quinoa cakes.
Avocado Crema
  1. Place Greek yogurt, avocado, lime zest and lime juice in the bowl of a food processor, and blend until smooth. Season with salt.
Salsa Fresca
  1. Add the cherry tomatoes, cilantro, scallions, jalapenos and avocado to a bowl, toss gently to combine. Add lime juice and season with salt. Let sit at room temperature while you prepare the quinoa cakes.
Finishing touches
  1. Serve the Quinoa cakes topped with Avocado crema and salsa fresco, enjoy!
Recipe Notes

You can always make the quinoa cakes in advance and freeze them for future use or keep them in the fridge for 2-3 days.

 

For vegan substitutions click here.

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