Quinoa and Black Bean Cakes
Ingredients
The cakes
-
1
cup
dry quinoa
-
2
teaspoons
extra-virgin olive oil
-
1 ¾
cups
organic or reduced-sodium vegetable broth
-
¼
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
-
1
cup
black beans
-
¼
cup
roasted red bell peppers
-
2
teaspoons
lemon or lime juice
-
1
tablespoon
ground flaxseed
-
3
tablespoons
water
-
1
tablespoon
nutritional yeast seasoning
-
¼
teaspoon
ground cumin
-
¼
teaspoon
chili powder
To serve
-
to taste
sliced avocado
-
to taste
salsa
Instructions
- Soak quinoa in water for 5 minutes, then rinse with cool water.
- Heat olive oil in a saucepan, add quinoa and white parts of scallions, and cook until aromatic and slightly golden.
- Add vegetable broth, salt, and pepper; bring to a boil, then reduce heat, cover, and cook for 20 minutes.
- Let sit covered for 5 minutes, then fluff quinoa with a fork.
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- Mash black beans in the pot with quinoa until broken but not mushy.
- Add green parts of scallions, bell peppers, lemon juice, flaxseed slurry, nutritional yeast, cumin, and chili powder; mix well.
- Scoop the mixture into 1/4-cup mounds on the sheet pan and shape into patties.
- Brush tops with oil and bake for 20 minutes until slightly dried and cohesive.
- Serve with avocado and salsa.
Nutrition Facts (estimated)
Servings
4
Calories
363
Total fat
7g
Total carbohydrates
40g
Total protein
12g
Sodium
683mg
Cholesterol
0mg
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