Black Bean & Quinoa Burgers
Ingredients
- 1/2 Cup Quinoa
- 1/4 Yellow onion
- 1/2 Red bell pepper
- 1/2 Jalapeno
- 3 Cloves Garlic
- 1 Tbsp Olive Oil
- 1 Cup Chopped frozen spinach
- 15 oz Can black beans*
- 1 Egg Omega-3
- 1 tsp Salt
- 1 tsp Smoked paprika
- 1/2 tsp Cumin
- 1/2 tsp Black pepper
- 1/8 tsp Cayenne pepper Optional
- 1/2 Cup Gluten-free oat flour
- 1 Package parchment paper
- 2 Avocados
- 1 Head of lettuce (butter or romaine)
Instructions
- Preheat oven to 375 F.
- Add 1c water + ½c quinoa to small saucepan. Bring to a boil, turn heat to low. Cook 20-25 mins. Set aside to cool.
- Finely chop ¼ yellow onion + ½ red bell pepper + ½ jalapeno (seeds removed) + 3 cloves garlic for ~1T. Set all aside separately.
- Heat 1T oil in a skillet over medium heat. Add chopped ¼ onion and cook for a few minutes, stirring often.
- Add remaining chopped veg (½ bell pepper, ½ jalapeño, and ~1T garlic); cook until the onion is translucent, ~2 minutes.
- Add 1c spinach, thawed and all liquid drained/removed, and mix together. Cool.
- In a large bowl, add 1 can rinsed and drained black beans. Mash with fork, leaving some texture.
- Add cooked quinoa + sautéed vegetables + 1 egg + spices (1tsp salt + 1tsp smoked paprika + ½ tsp cumin + ½ tsp pepper + 1/8 tsp cayenne, optional).
- Mix until combined, then add ½c oat flour. Stir.
- Form 4-6 patties depending on desired size.
- Place black bean quinoa burgers on parchment-lined baking sheet; bake for 10 minutes.
- Flip burgers, then bake for ~20 minutes more, or until browned and crispy.
- As burgers cook, slice 2 avocados.
- Serve burgers in lettuce wraps topped with avocado.
Notes
*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.