Quinoa Black Bean “burgers”
10 large patties or 16-24 small 2" rounds
1 -16 oz package Red Quinoa (Trader Joe’s)
1/2 Vidalia Onion, (minced)
1 Ear Corn, (cut from the husk)
1/2 Bell Pepper, (minced)
3 Collard Greens, (thinly sliced into strips)
1 small Garlic Clove, (smashed to a paste)
2 Tablespoons Olive Oil
2 8oz cans Black Beans
2 Tablespoons Tomato Paste
1/4 teaspoon Sriracha Sauce
Minced Fresh Herbs, (Cilantro, Parsley, Basil)
Salt & Pepper
1/4 cup Bread Crumbs
3/4 cup Vegetable Oil
Cook the Red Quinoa as instructed on package. When fully cooked remove from heat to cool.
Heat the Olive Oil in a pan then add the Vegetables and sauté until tender. Cool.
Strain the Black Beans and rinse in cold Water. Place them in a large bowl and smash them with the back of a spoon until almost all of them are smushed.
Add the cooled Quinoa, Egg, Tomato Paste, Chopped Cilantro, Salt, Pepper and Bread Crumbs.
Stir all of the ingredients together and the mixture holds together.
Form the patties and set on a baking sheet.
Heat the Vegetable Oil in a heavy bottom pan and add the patties making sure not to over crowd.
Cook until slightly browned, then turn over, browning on the other side.
Theses are remarkably good and when served with the Kale Pesto they become fully flavored and make for a complete meal. Add the works with a Poppy Seed Roll, Lettuce, Tomato and Avocado. Don’t forget the fries!!
6-8 Kale Leaves
I Lemon, (Juiced)
1 Garlic Clove
3 Tablespoons Parmesan Cheese
1/3 Cups Olive Oil
Salt & Pepper
Puree all together until a smooth paste forms.