Black Bean Quinoa Patty
 

Black Bean Quinoa Patty

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Serve this vegan patty with your favorite burger fixings and a Roasted Beet Salad.

SERVING SIZE

makes 4 patties

INGREDIENTS

2 15-ounce cans black beans, drained and rinsed

2/3 cup quinoa, cooked

1/2 cup oats

1/2 teaspoon smoked paprika

1 teaspoon cumin, ground

2 teaspoons thyme leaves, fresh, chopped

3 tablespoons olive oil

1 cup poblano peppers, minced

2 garlic cloves, minced

2 tablespoons jalapeño, roughly chopped

2 green onion, sliced

2 tablespoons firmly packed basil leaves

1/2 cup cilantro leaves, washed and loosely packed

 

INSTRUCTIONS

Put half (1 can) of the black beans in a medium mixing bowl with the quinoa, oats, smoked paprika, cumin and thyme leaves. Put the remaining beans in another medium mixing bowl.

Heat half the olive oil in a sauté pan and cook the onions until golden brown. Divide the cooked onions between the two bowls of black beans.

Heat the remaining half of the olive oil in the sauté pan and sauté the poblano peppers and garlic until golden brown. Add jalapeño and sauté for another minute, until tender, and combine with the bowl of black beans and onions.

Add the green onion, basil and cilantro to the bowl with the beans, onions, poblano peppers, garlic and jalapeño.

Put the mixture into a food processor and pulse 5 or 6 times. With a spatula, scrape down the sides and pulse another 5 times. Combine the mixture with the other bowl of beans, quinoa and oats and mix thoroughly.

Divide into 4 equal portions, and form into patties. Refrigerate overnight to dry out. Throw the patties on the grill and cook to your taste.

  PRINT VERSION

vegetable plate

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