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Quinoa and Black Bean Patties

Monday, December 23, 2013 12:21

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So, it’s been a long time since I posted. I made these patties twice last week, and I think they are so good, that I had to post the recipe.
These were particularly good with a dollop of guacamole and salsa. Vegetarian and gluten-free, they are delicious and healthy, so win-win!

Quinoa and Black Bean Patties Print

1/2 cup dry quinoa, rinsed if not pre-rinsed brand
1 cup water
1 teaspoon light-colored oil
1 can black beans, drained and rinsed
1/2 cup Rudi’s Savory Herb Stuffing or GF bread crumbs
1 ½ teaspoons cumin
¼ cup fresh parsley, minced
¼ cup fresh cilantro, minced
2-3 cloves garlic, finely minced
½ cup onion, finely minced
1 egg, beaten
Oil, to sauté
Salt and cayenne pepper, to taste

In a medium saucepan, heat the oil over medium-high heat and add the quinoa; toast the quinoa for about 3 minutes, stirring often.

Add water, bring to boil, reduce heat to a simmer, and cook about 15-18 minutes, or until quinoa is dry and fluffy; set aside.

Place 2/3 of the beans in a mixing bowl and mash with a potato masher. Alternative – whiz them in your food processor.

Add the remaining ingredients to the mashed beans and mix well.

Allow mixture to chill in the refrigerator for at least 2 hours, although 8 hours is better.

Form into desired size; I like these small, but you can make them the size of a burger and eat on a bun, if you like.

Heat a tablespoon or so of oil in pan, place patties in pan, and sauté over medium-high heat for about 4 minutes each side.

Enjoy!

©Louanne Bertrand and Louanne’s Kitchen, 2010-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Louanne Bertrand and Louanne’s Kitchen with appropriate and specific direction to the original content.

Source: http://www.louanneskitchen.com/2013/12/quinoa-and-black-bean-patties.html

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