Southwest Quinoa Cakes

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• Source: Eating Well
• Makes 12 muffin-sized cakes
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• 2 cups water
• 1 cup quinoa, preferably red quinoa
• 4 large eggs, lightly beaten
• 1 cup cooked black beans
• 3/4 cup reduced-fat cottage cheese
• 1/4 cup sliced scallions
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt, plus a pinch, divided
• 1 cup shredded pepper Jack cheese
• salsa & chopped avocado to serve
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• 1. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
• 2. 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.
• 3. Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese.
• 4. Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife.
• Serve the cakes with the salsa and avocado.