Quinoa has become more mainstream because of its numerous health benefits. Its especially loved for its high protein value, it’s versatility in creating both sweet and savory dishes, it’s ease in preparation and it’s mild flavor. It is substituted for rice and paired with black beans in this delicious quinoa and black bean burger. These flavorful patties are so lovely my husband was very impressed with the taste he had seconds. I served them in a brown rice wrap with hummus and avocado slices.
- 1/2 cup quinoa, cooked
- 1 1/2 cups cooked or 1-15 oz can black beans rinsed and drained
- 1 tablespoon olive oil or 1/4 cup water for sauteing
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red bell pepper, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper (opt.)
Preheat oven 375 degrees and lightly oil baking sheet. To cook quinoa, rinse quinoa using a fine mesh strainer. Bring quinoa and 1 cup water to boil in a medium saucepan on medium high heat. Reduce to simmer on medium-low. Cover saucepan and cook until liquid is absorb, about 20 minutes. (You should have about 1 ½ cups cooked quinoa. Fluff with fork, remove from heat and set aside.
Heat oil or water in a medium saucepan on medium high heat. Add onion, garlic and bell pepper, cook until onion is soft about 4 minutes.. Stir in black beans, cumin, paprika, oregano, sea salt, cayenne pepper. Transfer bean mixture to a food processor with quinoa and process until fully combined. Form about 1/4 cup of the mixture into patties (I got 6 large ones). Place on prepared baking sheet and bake for 30 minutes, turning halfway. Delicious served with gluten-free burger buns, as sandwiches or with your favorite salad and dressing.
Chef’s Tip: These patties freeze well.