Makes 8 cakes
These are delicate cakes and crumble easily so handle with care while plating.

2 Tablespoons olive oil
1 cup quinoa, rinsed thoroughly and drained
1 teaspoon salt
1 cup corn (frozen is fine, don’t bother to thaw)
½ cup chopped scallions or red onions
¼ cup chopped cilantro
1 teaspoon cumin seeds
½ 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 corn, scallions, cilantro, cumin seeds, and pepper to the cook quinoa. 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.