Posts tagged ‘quinoa’

April 29, 2013

Black Bean & Quinoa Veggie Burgers


Now that I have learned what goes into this burger (I have also made a basic bean burger before), I feel like the possibilities are endless! I can’t wait to experiment with different beans, different seasonings, veggies, grains etc.

The first time I made this recipe, I used dried black beans instead of canned. I wanted to see how simple it was to go through the process of rehydrating the beans and I am happy to report that it was a little time consuming, but very easy! I don’t have the exact directions that I used that day so I didn’t include it in the directions below, but you basically soak beans overnight and then cook in a saucepan with water until done! I will buy dry beans again because although time consuming, I like how they have less sodium (and other ingredients) than canned.


That may be a disgusting picture above (I don’t think so), but I can’t stop staring directly at it.


This recipe makes 6 patties which is quite alright with me. We have made this twice so far and have just one left in the freezer to fight over. I appreciate how versatile they are, we have eaten them on buns, without buns and crumbled in a bowl with veggies. I bet there are other ways to use them too, like in a salad or maybe an omelette (too far?). *I just drove myself crazy thinking of how to spell omelette. It looks like such an insane word to me now. I also saw it spelled omelet. WHICH ONE IS RIGHT??


No veggie burger is complete unless topped with a fried egg and sriracha!

Oh and you better toast that bun.


Black Bean & Quinoa Veggie Burgers {slightly adapted from Prevention RD}
Makes 6 patties


  • 1/2 cup dry quinoa (I used the red variety)
  • 1 tsp olive oil
  • 1/2 red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt, divided, plus more to taste
  • 1 (15oz) can black beans, drained and rinsed
  • 2 tbsp tomato paste
  • 1 large egg
  • 2/3 cup frozen corn
  • 1/2 cup cilantro, chopped
  • 1 chipotle in adobo, minced (or 2 for bolder flavor)
  • 2 tsp ground cumin
  • 1/2 cup rolled oats
  • 1/4 oat flour (make by placing rolled oats in food processor)
  • 6 bulky rolls
  • Toppings of choice (fried egg, sriracha, lettuce, tomato etc.)


Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and let cool slightly. (You can use pre-cooked quinoa if you like).

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

When ready to eat, preheat the oven to 400°F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are crispy. Carefully flip the patty over and cook another 10 minutes, until heated through. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve in bulky roll with toppings of choice.

*Print Recipe

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November 7, 2012

Quinoa Veggie Fried Rice


The sun hasn’t been coming out very often AND to add… the sun is down by 5:30. I know, I know… this happens every year so I should be used to it. BUT I’M NOT!!!!

Too dramatic?


I was hoping to take pictures in front of these big sliding glass doors I have in the kitchen but the light hasn’t been shining into it as much as I would like so most of my pictures have been coming out on the dull side. So I went on a mission to find better light.

And I found it.

I looked everywhere and finally found the sun shining through the upstairs bedroom window. Yes! So I lugged my equipment upstairs, pulled back the curtain, and got to work.


Dexter was being nosy!

The first photo on this post was taken downstairs, so you can see how much darker it looks. I still need some more practice (because I refuse to use Auto on my camera) but I am happy to have found a spot where the sun shines through most of the day.

With this quinoa dish I didn’t add as many ingredients as I would have liked but it still came together really well. It has broccoli, corn, garlic, onion, shredded carrots, diced eggs, ginger and quinoa with a splash of soy sauce. When I make it again I will have to add more things such as mushrooms, zucchini, shrimp, chicken, cauliflower, etc. Oh and I definitely added a TON of sriracha on before I ate it. I love that stuff.

P.S. Make sure you use a very large skillet, I had to get a different one out halfway through when I realized how much went into this!


Quinoa Veggie Fried Rice {adapted from this recipe}


  • 2 tbsp olive oil
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 head broccoli, cut into florets
  • 1/2 cup frozen corn
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tbsp grated fresh ginger
  • 3 tbsp soy sauce
  • Sriracha, for serving


Heat 1 tablespoon of the olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon of olive in oil in a large skillet (or wok) over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

Add broccoli. Cook, stirring constantly, until heated through, about 3-4 minutes.

Add corn, carrots and quinoa. Cook, stirring constantly until heated through, about 1-2 minutes. 

Add ginger and soy sauce, gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in eggs.

Serve immediately, drizzled with Sriracha, if you like.

**Print this recipe**

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