Posts Tagged ‘black beans’

Now that I have this blog it’s time to get creative! Last Sunday B — the man who is happy to support my quinoa obsession — and I decided that meant quinoa burgers. It took a bit of web surfing, but after deciding that I didn’t want the vegan recipe, and I wanted to keep the burgers gluten free (had to switch out the standard bread crumbs), I decided on my own version of the recipe and went for it.

Although I am calling them burgers, they’re felt more like falafel while I was making them. I made them rather small, but if you want to go for the all out burger feel, you can make the patties bigger. The end product was dense and delicious; certainly packed full of protein thanks to the quinoa/bean combination.

To make the meal even more decadent, we topped the burgers off with homemade guacamole


  • 1 cup uncooked quinoa
  • 1/2 baked yam
  • 1 finely grated carrot
  • 1/4 cup chopped cilantro
  • 1/2 can organic black beans
  • 1 egg, beaten
  • 1/2 cup buckwheat flour
  • 2 cloves of garlic
  • 1/2 of a white onion (I used a Walla Walla)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 3/4 teaspoon chipotle powder
  • a sprinkling of red pepper flakes (add more if you like things spicy!)
  • oil for frying
  1. cook quinoa
  2. mix quinoa with baked yam, carrots, cilantro, salt, chipotle powder and chili flakes
  3. sautee garlic and onions. add black beans and cumin powder mix everything together
  4. add egg and buckwheat flour to the mix
  5. make small balls and flatten into patties. to make the burgers you can either fry them in the frying pan with oil (I used olive) or bake them in the oven.


  • 2 mashed avocados
  • 1 finely chopped tomato
  • 1 clove garlic, minced
  • juice of 1/2 lime
  • salt and pepper to taste
  • chopped cilantro

throw it all in a bowl and top off the burgers!

Bon appetit!


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I have to admit that I am not usually a recipe person. Well, that’s not totally true; I look at recipes to get a feel for what I’m making, but when it comes to exact amounts of ingredients I am much more tempted to wing it. So turning a salad that I can make with my eyes closed into an actual recipe was a bit of an experience… but a good one! I made it earlier in the week so I could take pictures, but ended up making a second one yesterday to take along to a dinner party. Needless to say it was a hit.

Now for the description…

This is a just as good of a summer salad as it is for fall. The black beans give it a heartier feel, while the cilantro and mango liven it up. Originally I made it with all white quinoa, but it’s fun to throw in a little red to give the salad even more color and a crunchier feel. When I do mix white and red quinoa, I cook them both together, but add about 2 tablespoons more water.


  • 1 cup uncooked quinoa
  • 1 tablespoon olive oil
  • dash of salt
  • 1 can organic black beans
  • 1 can organic corn
  • 1/2 red pepper, cubed
  • 1 medium tomato, diced
  • 2 green onions, diced
  • 1/2 mango, cubed
  • 1/4 of a cup chopped cilantro (add more if you’re a cilantro freek like myself!)
  • juice of 1 lime
  • 1/4 teaspoon cayenne pepper


  1. Bring 2 cups of water, olive oil, salt and quinoa to a boil, turn down and simmer for about 15 minutes or until quinoa has fluffed up and all water has cooked off. Let cool.
  2. Combine rest of ingredients in large bowl
  3. Mix lime juice with cayenne pepper and pour into bowl
  4. Add quinoa to rest of ingredients

Serves 6-8.

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