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.
Quinoa and Black Bean Cakes
By June 1, 2013Published:
- 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!
- 1 tablespoon olive oil
- 1/2 cup onion finely chopped
- 1 small jalapeno finely chopped
- 1 - 2 cloves garlic minced
- 2/3 cup carrot grated (optional)
- 1 cup cooked quinoa
- 1 16-ounce can black beans drained and rinsed
- seasoning to taste salt, pepper, cumin, chipotle powder, a few dashes of Tabasco
- 1 egg beaten
- vegetable oil for frying
- 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.
- 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.
- Mix the vegetables and seasonings into the quinoa and bean mixture. Let your personal taste be your guide.
- Add the egg and mix thoroughly.
- 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.
- Heat additional vegetable oil in a large skillet or griddle — you don’t need a lot of oil for these.
- 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.
- 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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