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On this episode, Karen unravels the mysteries of quinoa with a bold and delicious black bean quinoa veggie burger!
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RECIPES
Black Bean Quinoa Veggie Burgers
One can black beans drained and rinsed
1/2 cup onion diced
1/2 cup red pepper diced
1/2 cup shredded cheese – choose your favorite, I like cheddar
1/4 teaspoon cumin
1/2 teaspoon garlic powder
2 cups of cooked white Quinoa
1 egg
1- 1.5 cups of breadcrumbs. I like panko breadcrumbs , they add a nice texture.
Sauté pepper and onions in approximately 2 tablespoons of olive oil until soft.
Put beans, sautéed veggies, and cheese in a food processor and pulse until well blended, but not overly processed -you should be able to identify large chunks of beans and bright red peppers as these give texture and color.
Add cumin and garlic powder to the mixture and pulse just once or twice to incorporate.
Turn a grill pan on medium high and spray with non-stick spray or wipe with olive oil. If you don’t have a grill pan you can use a frying pan. While the pan is heating up, pour your veggie and cheese mixture into a large bowl. Add quinoa, egg and 1 cup of the breadcrumbs. Mix thoroughly. Get your hands in it and get a little dirty, you need to feel the consistency of the mixture. It should feel similar to the consistency of ground beef. If the mixture is too loose add the remainder of the breadcrumbs. Mold into six or seven patties, depending on size.
At this point, preheat oven to 350.
Sear burgers on a hot grill pan for about four minutes per side. Place in the oven for about 10 minutes to finish them off. Your burgers are finished. Serve them on a nice whole-grain bun with crisp lettuce and tomato and try my smoky cumin mayonnaise for an extra WoW! factor.
Smokey Cumin Mayonnaise
3 heaping Tbs mayonnaise
1 Tsp whole grain mustard
1/2 Tsp Worcestershire sauce
1/2 Tsp white vinegar
a dash of cumin
a scant 1/2 tsp honey
Whisk all ingredients together until well blended. This will be a bit loose compared to the typical mayonnaise. It will be light honey color.
Serve on top of your favorite burger. Enjoy!
Lemon root salad
1 large carrot peeled
2 radishes
2 purple carrots peeled – If you don’t have purple carrots just use one more orange carrot. They taste about the same I just like the extra color.
1-2 limes. You need about 4 tablespoons of fresh lime juice. Do not use prepackaged lime juice it will taste very different.
1.5 tablespoons of good quality olive oil
1/8 tsp cumin
Pinch of salt.
Using your mandolin, or your extraordinary knife skills, slice all of the carrots and radishes into very. very thin slices. You should be able to curl them slightly without breaking them. Put all of the veggies in a bowl and add the lime juice, olive oil, cumin, and salt and mix thoroughly. Be sure the lime juice makes its way and covers all of vegetables as it will soften them slightly and give them a nice bright flavor. If possible, chill the salad in the refrigerator for 30 minutes. Serve this beautiful, crunchy, delicious salad as a lovely side dish with any of your meals.
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