It’s spring. And in addition to thoughts of sunshine, summer, and enjoying the outdoors, that also brings with it a natural desire to eat a bit healthier and lighter.  Spring produce will soon be popping up everywhere, which will inspire a mad rush to make use of loads of asparagus, amongst other things. But for now, many of us are looking for some lighter, but still a bit heartier options. We need to ease into the change of seasons and food, after all.

The mango quinoa cakes fit the bill.  They’re filling but not heavy. Flavorful but not too strongly spiced. And full of healthy fruits and grains.  If they don’t turn out perfectly, use the salsa to hide any imperfections.

Want more nutritious and delicious recipes?  Visit Amy over at Delicious by Nature.

Baked Quinoa Cakes with Mango Jicama Salsa
Makes 6 cakes (plus extra salsa)

Quinoa Cakes

• 1 1/2 cups raw quinoa
• 3 cups water
• 2 eggs
• Salt and Pepper
• Olive oil cooking spray

Mango Jicama Salsa

• 2 medium magoes
• 1 jicama
• 1/2 white onion
• Juice of one lime
• Salt and peper

Directions

Rinse quinoa and cook with water according to package directions. Once cooked, lay out on one or two large baking pans to cool (you don’t want it piled to high as this steps helps keep the grains separated and cools them faster).

Preheat oven to 450. Place a baking sheet coated with tinfoil in at the same time.

Once cooled, place quinoa in a medium bowl. Beat together the two eggs in a small bowl and add to quinoa. Stir in thoroughly and add a generous amount of salt and pepper. Place back in fridge to re-cool and come together 10 minutes.

Remove pan from oven.

Spray 1/2 cup measuring cup with oil. Fill with quinoa mixture. Spray baking sheet with oil and coat bottom of the cake with oil too. Shake the contents of the measuring cup onto the sheet. Spray top of cake with one more spray of oil. Repeat for 5 more cakes.

Place cakes in oven for 20 minutes. Flip carefully with a large spatula, working to make sure that parts don’t stick to the pan. Spray pan one more time before placing cakes back down on pan. Return to oven for 10 minutes or until both sides are browned.

While cakes are baking, dice first 3 salsa ingredients and place in a medium mixing bowl. Combine with lime juice, salt, and pepper. Let sit for flavors to come together (the longer the better).

Once cakes are done, top with salsa and serve.