Makes 8 cakes
These cakes are delicate and crumble easily so handle with care when plating.
2 Tablespoons olive oil
1 cup quinoa, rinsed thoroughly and drained
1 teaspoon salt
1 cup sweet potato, grated and squeeze out excess liquid
½ cup scallions or red onions, chopped
1 cup black beans
¼ teaspoon chipotle powder
¼ teaspoon cumin
¼ teaspoon of pepper
1 cup salsa
Preheat oven to 425
Line a baking sheet with foil and grease with olive oil.
Make the quinoa: Put quinoa into a pot with the salt. Fill pot with enough water to cover by 1 ½ inches. Bring to a boil and then reduce heat to a gentle simmer.
Cook quinoa stirring occasionally until it is overcooked – about 20-25 minutes. Add small amounts of additional water as necessary to keep it from burning until it reaches the desired consistency. The quinoa should be starchy and thick (like mashed potatoes). When ready, remove from heat, cover and let sit for 5 minutes.
Add the sweet potato (make sure to squeeze out all the excess liquid), scallions, black beans, chipotle powder, cumin and pepper to the cooked quinoa. Adjust seasoning as desired. When cool enough to handle, scoop out about ¾ of a cup of the mixture and with our hands form a 1-inch thick cake. Put cakes on the prepared baking sheet.
Bake cakes for about 20 minutes, remove the baking sheet from the oven and let cakes sit for about 5 minutes to set up.
Serve warm with the salsa.
Optional serving suggestions: place cake on some greens dressed with Southwestern Lime Vinaigrette, top with salsa, avocado and additional cilantro.