Serves: 8 servings

Ingredients

½ cup uncooked quinoa
1 Tbsp olive oil
½ red onion, chopped
½ red bell pepper, chopped
2 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 jalapeno, seeded and chopped
⅓ cup corn
1 Tbsp fresh lime juice
1 egg
1 Tbsp tomato paste
½ cup rolled oats
1 Tbsp cumin
¾ tsp. sea salt
½ tsp. pepper
Handful cilantro, chopped

 

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Spring Herb Quinoa Patties

Instructions

To make quinoa, rinse and soak for about 10 minutes in warm water. Bring ¾ cup of water to a boil in a small saucepan, drain quinoa and add to the boiling water. Cover and reduce heat to a simmer, cooking for about 12 to 14 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork.

Meanwhile while quinoa is cooking, saute onion, bell pepper and garlic with a bit of olive oil just until soft and pour into a large bowl. Add black beans and mash using a potato masher (or feel free to use a food processor) and mash/mix until a thick paste forms. Stir in jalapeno, corn, lime juice, egg, tomato paste, rolled oats, cumin, salt and pepper and mix until completely combined. Add in cooked quinoa, once cooled, and chopped cilantro. Cover and let mixture marinate in the fridge for about an hour.

 

Roasted Sweet Potato, Quinoa and Kale Salad

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Roasted Salmon with Kale-Quinoa Salad

Once chilled, form quinoa mixture into 8 firm patties. In a large nonstick skillet, heat oil over medium heat and cook patties about 6 to 8 minutes on each side, until browned and cooked through. Serve on whole wheat buns or in lettuce wraps, enjoy!

 

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May 5, 2017