Quinoa Kidney Bean Burger |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Once again, I have put my own little spin on a quinoa burger. Adapted from various recipes. Beans and broth were made from scratch and there is no salt added to this recipe. Ingredients:
1/2 cup quinoa |
1 1/2 cups vegetable broth, homemade |
1 cup onion, finely chopped |
1/4 cup of grated carrot |
5 garlic cloves, minced |
2 cups cooked kidney beans |
2 tablespoons chili powder |
1 tablespoon cumin |
1 tablespoon paprika |
1 teaspoon cayenne pepper |
1/4 cup flat leaf parsley, chopped |
cooking spray |
Directions:
1. Stir the quinoa andthe broth in a small sauce pan. Bring to a boil, cover, reduce the heat to medium low and simmer for 20 minutes or until all liquid is absorbed. (this should yield 1 1/2 cups of quinoa). While the quinoa is cooking, heat a nonstick skillet and with cooking spray. Saute the onions and carrots for about 5 minutes. Add the garlic and saute for an additional 30 seconds. Mash 3/4 cup of the kidney beans. Combine the mashed beans, onion mixture, parsley and 3/4 cups of the quinoa. Transfer the mixture to a food processor and pulse until smooth. Transfer the pulsed mixture to a bowl and add the remaining ingredients, including the seasoning. Blend well, allow to cool, if needed. Form into patties, and place them on a baking sheet, cover and refrigerate for at least an hour so they can firm up. Preheat the oven to 350 and coat a baking sheet generously with cooking spray. Place the patties on the prepared baking sheet and bake for 20-30 minutes or until the patties are crisp. Gently flip the patties and bake for an additional 20 minutes. Serve with buns if desired.
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