Mexican Quinoa Cakes with Avocado-Tomato Salsa and Lime Cream

This dish can be made as a "California style" savory brunch or as a healthy dinner. The quinoa cakes are packed with nutrients and zesty Mexican flavors, while the salsa and lime cream on top bring some freshness.
Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
Share This Recipe


Quinoa Cakes:

3/4 cup canned red kidney beans, rinsed and drained

1 cup cooked quinoa

1/4 cup finely diced green bell pepper

2 tablespoons finely chopped red onion

1 small clove garlic, minced

1 1/2 tablespoons fresh lime juice

Few dashes Mexican chili powder (or more, if desired)

2 large eggs, lightly beaten with a fork

1/4 cup plus 1 tablespoon shredded Mexican blend cheese (or other cheese)

Kosher salt and freshly ground black pepper

2 tablespoons olive oil, plus more as needed

Tomato-Avocado Salsa:

1 ripe medium tomato, cored and diced

1/2 ripe avocado, diced

1/2 teaspoon finely chopped cilantro or parsley

1/2 small lime, juiced

Extra-virgin olive oil, for drizzling

Honey, for drizzling

Kosher salt and freshly ground black pepper

Lime Cream:

1/3 cup fat-free plain Greek yogurt or sour cream

1/2 small lime, juiced


  1. For the quinoa cakes: Break up the kidney beans slightly with a fork in a medium bowl. Add the quinoa, bell pepper, onion, garlic, lime juice, chili powder, eggs and cheese. Season with salt and pepper. Mix together with your hands or a fork until evenly combined.
  2. Heat the 2 tablespoons olive oil in a large nonstick skillet or griddle over medium heat until hot. Working in batches, add 1/3-cup scoops of the batter to form 4-inch quinoa cakes and cook until golden brown on the bottom, 2 to 3 minutes. Gently flip with a spatula and cook until golden brown on the other side and the quinoa cakes are cooked through and no longer sticky inside, 2 minutes. Add more oil, as necessary, to cook the remaining quinoa cakes.
  3. Meanwhile, make the salsa.
  4. For the tomato-avocado salsa: Stir together the tomato, avocado and cilantro in a small bowl. Add the lime juice, a drizzle of olive oil and tiny drizzle of honey. Season with salt and pepper and toss to combine. (See Cook's Note.)
  5. For the lime cream: Stir together the yogurt and lime juice in a small bowl. (See Cook's Note.)
  6. Serve the quinoa cakes topped with the avocado-tomato salsa and dollop with the lime cream.

Cook’s Note

You can serve the salsa on fish, tacos, chicken or whatever you like. Dollop the lime cream on tacos, quesadillas and more!