Quinoa and Corn Tikki with black bean topping

A perfect combination of high-quality protein from quinoa with healthy carb and fiber from corn will balance out your nutritional needs and fulfill your desire to be healthy. To know more about quinoa and its health benefits, you can read our article on the health benefits of quinoa.

Quinoa and Corn Tikki with black bean topping:

Ingredients:

For Quinoa Tikki (6-8 cakes):

• 1/2 cup quinoa
• 1/2 cup water
• 1/2 cup vegetable broth
• 1 large egg, beaten (optional)
• 1/2 cup  corn kernels
• 2 spring onion, finely chopped (1/4 cup)
• 1/4 cup whole wheat flour
• 2 tbsp  milk
• 1/4 tsp salt
• 1/8 tsp hot pepper sauce
• 1/8 tsp black pepper
• Olive oil cooking spray

For Black bean topping:

• 1 cup black beans, hard boiled and drained
• 1.5 cups diced tomatoes
• 1 green capsicum, finely chopped
• 1/4 cup finely chopped fresh coriander leaves
• 1/4 cup diced  onion
• 1/4 cup chopped red bell pepper
• Lime juice, to taste
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions:

Step 1: Wash quinoa thoroughly. Mix quinoa, water, and broth in a small saucepan and bring to a boil. Cover, reduce heat and simmer 15 minutes.

Step 2: Combine quinoa and remaining cake ingredients, except oil in a medium bowl.

Step 3: Heat a large non-stick pan over medium heat. Spray with olive oil cooking spray. Scoop  1/4 cup of the quinoa mixture at a time and drop onto the skillet, flattening into a pancake shape with the back of a spatula (makes 8 cakes).

Step 4: Make the topping— Mix together all topping ingredients in a large bowl and set aside.

Step 5: Cook the cakes until they turn brown on one side, about 5 minutes. Flip carefully and cook about 5-10 minutes longer.

Step 6: Serve with black bean topping