Spicy Black Bean Quinoa Burgers
June 25, 2015
These Spicy Black Bean Quinoa Burgers are well worth the effort. These high-fiber, plant protein burgers are nestled on a kale salad with roasted chickpeas. I have to say, they are delicious. A high-fiber diet lowers your risk for colon cancer.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 5 Servings
Ingredients
Burger
1- 16 ounce can black beans, rinsed and drained
½ cup no salt added vegetable or chicken broth
¼ cup bell pepper, chopped (variety of colors)
½ cup whole-wheat bread crumbs
Salad
Roasted Chickpeas
15 ounce can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
¼ teaspoon freshly ground black pepper
Kale
1 tablespoon freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
⅛ teaspoon freshly ground black pepper
Directions
Burger
1In a small saucepan, combine uncooked quinoa, cumin, turmeric and broth. Bring to boil and reduce heat to low, then cover the pan and cook for 15 minutes. Let sit for 5 minutes, until all broth is absorbed and quinoa has sprouted.
2Roughly mash black beans with a fork to get a paste-like consistency.
3Thoroughly mix cooled quinoa, bread crumbs, bell pepper, onion, garlic, hot pepper flakes and egg into black bean mixture.
4Coat a large nonstick skillet with spray. Cook patties until heated through, about 3 to 4 minutes.
Salad
1Preheat oven to 425° F. Line a baking sheet with aluminium foil.
2Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
3In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
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