Black Bean Quinoa Cakes 1 cup (173 g) dry quinoa 2 teaspoons (10 ml) extra-virgin olive oil, plus additional for brushing 2 scallions, green and white parts divided, thinly sliced 1 3/4 cups (420 ml) organic or reduced-sodium vegetable broth 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup (100 g) black beans, rinsed and drained 1/4 cup (45 g) red bell peppers, diced 2 teaspoons (10 ml) lemon or lime juice 1 tablespoon (7 g) ground flaxseed + 3 tablespoons (45 ml) water 1 tablespoon (12 g) nutritional yeast seasoning 1/4 teaspoon ground cumin 1/4 teaspoon chili powder **You can add ½-1 cup of smashed sweet potato to the mixture** Sliced avocado and salsa In a medium saucepan, cover quinoa with water and soak for 5 minutes. Stir quinoa, pour into a fine strainer and rinse with cool water. Heat the saucepan over medium heat and add oil. When oil begins to shimmer, add quinoa and white parts of scallions and cook until quinoa becomes aromatic and slightly golden, about 4 minutes. Add broth, salt and pepper and bring to a boil on high. Reduce heat to low, cover, and cook for 20 minutes. Remove from heat and allow to sit covered for 5 minutes to continue to absorb the moisture. Fluff quinoa with a fork. Preheat oven to 400˚F. Line a sheet pan with parchment paper or silicone baking mat. Push quinoa to one side of the pot and add black beans to the other side. Mash with a fork just until all of the beans have been broken in half, but are not mushy. Add green parts of scallions (reserving 1 tablespoon), bell peppers, lemon juice, flaxseed slurry, nutritional yeast, cumin and chili powder and stir all together with the quinoa and beans. Using a 1/4-cup measure, scoop the quinoa mixture and place into evenly spaced mounds on the sheet pan. Shape into 1/2-inch patties. Brush the tops with oil and bake for 20 minutes, until the cakes are slightly dried and cohesive. Serve with avocados, salsa, and remaining green scallions.
Posted on: Thu, 23 Jan 2014 22:07:05 +0000
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