Quinoa Black Bean Patties
This grain-like seed has become quite the talk for some time now. It comes in a variety of colors but is most known for the translucent yellow seed. It’s a delicate flavor and is light and fluffy. It’s time I jump on board already to see what all the hoopla is about. I’ve seen recipes on other blogs but just haven’t made the time to learn and explore this little gem. As a mom of three kids involved in sports, it’s important that I feed their bodies to keep up with their energy levels. It’s also a complete protein. Quinoa is packed with nutrients! This is one well-rounded grain-like seed! You can read here to learn more about this little powerhouse.
Are many of you familiar with Trader Joe’s? If not, I encourage you to find a store near you and get exploring. The closest store to me is a hike, but my youngest son, Nicholas, had a soccer game down the road from the store a few weeks ago so it was a must stop! I bought the Trader Joe’s organic tricolor quinoa and used the recipe on the back of the package. I almost followed the recipe. I have this need to take things a step further sometimes. 😉 A few extra spices jazzed it up a tad. After tasting the patties, Elizabeth said they needed a sauce. It’s fun to watch her analyze and come up with ideas of her own. We discussed a few options and came up with mixing greek yogurt with a few splashes of hot sauce. The tang from the yogurt helped mellow the kick from the hot sauce. The side of sauce really turned out to be a nice addition to these patties.
6 T. olive oil
3/4 cup red bell peppers, diced
2 cloves garlic, minced
1 large shallot, diced small
1/2 cup fresh cilantro leaves
1 can black beans, drained
3 cups cooked quinoa (see directions below)
1 egg, beaten (optional)
2 cups bread crumbs
Add your seasoning of choice ( I sprinkled turmeric, paprika, cumin, salt and pepper to taste)
For the Sauce:
1/2 cup Greek yogurt
A few splashes of hot sauce
Mix together and add a dollop to each patty
Cooking instructions for quinoa
Always rinse and drain quinoa thoroughly in cold water before cooking. For a more flavorful quinoa substitute your favorite broth instead of water.
Place 1 cup quinoa and 2 cups water (or broth) in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, for about 10-15 minutes. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.
Yields: 3 cups cooked quinoa
Cooking instructions for patties
Heat 3 tablespoons olive oil in a skillet, add red peppers and saute until slightly soft, about 3 minutes. Add garlic and shallot and continue to saute until soft.
Remove from heat, cool a few minutes and combine with black beans and cilantro; add to food processor and pulse until chunky (you can also use a potato masher instead). Blend mixture with quinoa, salt, pepper and other spices. Taste or smell; adjust seasoning if needed. Add a beaten egg (if using) and mix well.
Divide into 7 or 8 patties and freeze for about 10 minutes. Season bread crumbs with spices, salt and pepper to taste.
Dredge patties in bread crumbs. Fry in remaining olive oil until browned (more olive oil will be needed). About 3 minutes each side.