Although it may not seem like it, the truth is I've been baking and cooking as much as ever lately. Of course I've also been running, studying, gardening and playing in the sun so the evidence has sort of slipped through the cracks. I've been swept off my feet by the arrival of spring ( and also by the quickly approaching end of semester!) and I've taken every possible opportunity to be outside rolling around in the clover avoiding any sort of indoor paper writing or photo editing that might be calling my name.
The one thing I do always have time for is lunch, quick and delicious and just substantial enough to keep my frolicking feet dancing up a storm.
Black Bean Quinoa Burgers (Gluten Free + Vegan)
Inspired by Emma of Food Coma
Makes 10 burgers
1 cup chopped onions
1 green bell pepper, chopped
1 clove garlic diced
1 tsp cumin
1/2 tsp chili powder
2 to 4 tbsp olive oil
2 cups (16 ounces) cooked black beans (home cooked, so you can keep all your friends)2 cups cooked quinoa
1 flax egg (1tbsp flaxseed + 3 tbsp hot water)
4 tbsp tapioca flour
salt and pepper to taste
1. In a skillet over medium high heat add the olive oil, onions bell pepper, garlic, cumin and chili powder and cook until the onion is translucent and the garlic is fragrant, about 8 minutes. Remove from the heat and let it cool slightly before moving on to step two.
2. In the bowl of a food processor add the black beans and the onion mixture and pulse until roughly chopped to a chunky paste.
3. In a large mixing bowl fold together the bean onion mixture, the cooked quinoa, flax egg, tapioca flour, and salt and pepper to taste, and form into patties.
4. Heat 2tbsp olive oil in a large skillet on medium high heat and fry the patties until crispy and golden brown, about two minutes per side. Serve warm on a toasted sesame seed bun.
1 flax egg (1tbsp flaxseed + 3 tbsp hot water)
4 tbsp tapioca flour
salt and pepper to taste
1. In a skillet over medium high heat add the olive oil, onions bell pepper, garlic, cumin and chili powder and cook until the onion is translucent and the garlic is fragrant, about 8 minutes. Remove from the heat and let it cool slightly before moving on to step two.
2. In the bowl of a food processor add the black beans and the onion mixture and pulse until roughly chopped to a chunky paste.
3. In a large mixing bowl fold together the bean onion mixture, the cooked quinoa, flax egg, tapioca flour, and salt and pepper to taste, and form into patties.
4. Heat 2tbsp olive oil in a large skillet on medium high heat and fry the patties until crispy and golden brown, about two minutes per side. Serve warm on a toasted sesame seed bun.
