Heirloom Meals: Savoring Yesterday's Traditions Today

Quinoa and Black Bean Burger

Quinoa and Black Bean Burger


1 cup red quinoa
2 cups water
1 -2 carrots, peeled and chopped coarsely
1 bunch scallions, chopped coarsely, use white and green parts
1 large can of Eden Organic Black beans, rinsed (I like these because they are in BPA-free cans)
2 flax “eggs” – whisk 1 Tbsp flax meal with 6 Tbsp water and place in fridge for a few minutes
2 tsp cumin
½ tsp turmeric
¾ - 1 cup bread crumbs
Salt and Pepper, to taste
2 cups corn kernels (fresh if it’s summer or frozen. If frozen, no need to defrost)
1-2 Tbsp coconut oil


Cook quinoa according to instructions on package.  In a food processor, start with the carrots and scallions and add the rest of the ingredient except the corn and coconut oil.  When the quinoa is cooked add it to the processor.  Place bean mixture in a bowl and mix in the corn.

Heat the coconut oil in a large skillet.  Make the bean mixture into patties and sauté until golden on both side and warm all the way through.

Makes about 8-10 patties.

Categories: Carole's Concoctions, Special Diets

Tags: quinoa, bean burgers, vegetarian, meatless meal