Ingredients 1 c. White Quinoa (uncooked and rinsed) 3 c. Water 1 - 14.5 oz can black beans, drained and rinsed 1/2 White Onion, chopped 1/2 Red Bell Pepper, chopped 1 c. White mushrooms, chopped 2 T. + 2 T. grapeseed or avocado oil 3 T. + 2 tsp ISW Veggie & Snack Seasoning Add quinoa and water to rice cooker. Use "white rice" setting. Once quinoa is done, rice cooker will default to "keep warm" setting. Tip: The typical quinoa/water ratio is 1:2. However, for this recipe, the ratio is 1:3. The quinoa will need to have a mushy texture which is the key for keeping the mixture together when forming patties. Combine 2 cups cooked quinoa, black beans and 3 T. ISW Veggie & Snack Seasoning by using a potato masher until mixture is slightly mushy. In a skillet, heat grapeseed oil. Add onions, peppers and mushrooms. Add 2 tsp. ISW Veggie & Snack Seasoning and cook until vegetables are tender. Combine cooked vegetables with quinoa mixture. Form 6-8 patties and set aside. In a skillet, heat 2 T. grapeseed oil. Add patties to skillet and cook 2 minutes on each side. For firmer patties, place in the oven at 350 degrees F. for 15 minutes. Burger Mayo Recipe 1/4 c. Vegan Mayo + 2 T. ISW Veggie Snack Seasoning Stir ingredients until well combined. Find this recipe and more. Order your copy of FEED today.
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AuthorRegina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon. Archives
July 2023
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