Spicy Black Bean Quinoa Burgers

  EmailTweet 1 Full-screen Spicy Black Bean Quinoa Burgers By Leslie Blythe  Beans, Grains, Salad, Vegetarian  Boiling, Mixing, Sautéing, Tossing 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 ¼ cup uncooked quinoa ½ cup no salt added vegetable or chicken broth ¼ cup bell pepper, chopped (variety of colors) ½ cup whole-wheat bread crumbs 2 tablespoons onion, chopped 1 large garlic clove, minced 1½ teaspoons ground cumin hot pepper flakes, to taste 1½ teaspoons ground turmeric ¼ cup egg whites Nonstick cooking spray Kale salad (recipe below) Salad Roasted Chickpeas 15 ounce can chickpeas, rinsed and drained 1 tablespoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper Kale 1 tablespoon freshly squeezed lemon juice 3 tablespoons extra virgin olive oil 1 small garlic clove, minced ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 5 ounces Baby Kale or Kale/Dark Greens Mix ½ cup Parmigiano-Regianno, shaved 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. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... This site uses Akismet to reduce spam. Learn how your comment data is processed.