Quinoa Black Bean Burgers

Quinoa Black Bean Burgers

Ingredients:
2 cups (350 g/12 oz) quinoa
1 tbsp coconut oil
2 garlic cloves, crushed (minced)
½ onion, diced
1 jalapeño chili pepper, deseeded and diced
2 x 14 oz (400 g) cans black beans, drained and rinsed, or 8–12 oz (225–350 g) home-
cooked beans
2 tbsp tomato paste
8 tbsp ground flax seeds, or more if needed
¼ tsp ground turmeric
¼ tsp ground cumin
olive oil, for drizzling
sea salt and freshly ground pepper

Directions:
1. Place the quinoa and water in a saucepan or rice cooker over medium-high heat and
bring to a boil, stirring occasionally.
2. When boiling, lower the heat, stir once, and simmer, uncovered, for 10–12 minutes,
until all the water has evaporated.
3. Meanwhile, preheat the oven to 425°F (220°C/gas 7).
4. Put the coconut oil in a frying pan over medium heat and briefly sauté the garlic,
onion, and chili pepper.
5. Place half the beans in a food processor or blender and add the tomatoes and
sautéed veggies. Whiz until smooth, then pour into a bowl.
6. Add the remaining black beans, the quinoa, ground flax seeds, and spices. Mix well
and add salt and pepper to taste. Let the mixture stand for 15 minutes. The flax seed
is a binder and will firm up the mixture. The mixture should be firm enough to shape.
If it feels too moist, add additional ground flax seed as needed; if it feels too dry,
add a little extra water.
7. Form the mixture into 12 equal patties and place them on a baking sheet.
8. Drizzle the burgers with olive oil and bake for 15–20 minutes, or until they are
browned.
REBOOT RAINBOW SALAD
Makes 2 servings
Nutrition