Quinoa and Black Bean Cakes

Quinoa (pronounced keen-wah) is suddenly everywhere. This ancient South American grain is tasty and versatile. It cooks up just like rice*. I find that quinoa absorbs flavor really well, and I really love as a stuffing for squash and peppers.

Quinoa also makes a great vegetarian patty or cake, perfect as a base for Huevos Rancheros or an interesting side dish (maybe topped with a creamy mustard sauce?).  Quinoa and black bean cakes are a great way to use leftover quinoa, with the added bonus of tasty black beans. Adjust the seasonings in this recipe to suit your palate and goals — there is no wrong way to make these!

* Seriously, just like rice — if you’re cooking on your stovetop, it’s 2 cups water or broth to 1 cup quinoa plus seasonings (salt, pepper, cumin, or whatever you like), bring to boil, let simmer for 15 − 20 minutes; if you’re using your rice cooker, follow the manufacturer’s instructions for basic white rice.

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Quinoa and Black Bean Cakes

By Kassia Krozser Published: June 1, 2013

  • Yield: 4 - 6 Servings
  • Prep: 20 mins
  • Cook: 15 mins
  • Ready In: 35 mins

These tasty cakes make a great side dish or gluten-free patty for vegetarian burgers. Season to your taste!

Ingredients

Instructions

  1. In a small skillet, heat the olive oil until shimmering. Add the onions and jalapeno and saute until soft. If you’re adding carrots, toss them into the skillet now — you want them to have a little crunch. Add the minced garlic and saute for another minute or so. Remove the veggie mixture from the heat.
  2. Add the quinoa and black beans to a medium bowl and smash them together. I like using a potato masher because it doesn’t completely pulverize the beans. If you prefer a smoother texture, you can do this in a food processor.
  3. Mix the vegetables and seasonings into the quinoa and bean mixture. Let your personal taste be your guide.
  4. Add the egg and mix thoroughly.
  5. Form the quinoa-black bean mixture into 6 balls of approximately equal size. Flatten to about 1/2” to 3/4” — they will be about three inches or so across.
  6. Heat additional vegetable oil in a large skillet or griddle — you don’t need a lot of oil for these.
  7. Using a spatula, add the patties to your skillet (you will likely need to work in batches). Fry over medium-high heat until lightly browned. Flip the patty and cook until the other side is browned. Remove from heat and keep warm while cooking the rest of the patties.
  8. Alternatively, if you prefer to bake your quinoa cakes, put into a preheated 350 degree oven for 20 minutes or until the tops are crisp.

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