I can already hear the the ughs! You know who you are! I know Quinoa and kale are a trend, but I happen to like it and this veggie burger got rave reviews. If you don’t like it, go visit the It’s All About the Bacon blog! (Don’t get me wrong, I love bacon too!)
There are many health benefits in eating high-fiber plant protein sources. A high-fiber diet lowers your risk for colon cancer. And trust me on this, you don’t want to get colon cancer!
Spicy Black Bean Quinoa Burger
1 can black beans (16 oz, reduced sodium), rinsed and drained completely
¼ cup uncooked quinoa
½ cup no salt added vegetable or chicken broth
¼ cup chopped bell pepper (variety of colors)
½ cup whole-wheat bread crumbs
2 Tbs chopped onion
1 large garlic clove, minced
1 ½ tsp ground cumin
1 tsp hot pepper flakes (or to taste)
1 ½ tsp ground turmeric
¼ cup egg whites or egg substitute
Nonstick cooking spray
Kale salad (recipe below)
In a small sauce pan, combine uncooked quinoa, cumin, turmeric and broth. Bring to boil and reduce heat to low, then cover pan and cook for 15 minutes. Let sit for 5 minutes, until all broth is absorbed and quinoa has sprouted.
Roughly mash black beans with a fork to get a paste-like consistency.
Thoroughly mix cooled quinoa, bread crumbs, bell pepper, onion, garlic, hot pepper flakes and egg into black bean mixture.
Make 5 patties.
Coat a large nonstick skillet with spray. Cook patties until heated through, about 3 to 4 minutes.
Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
15 oz can chickpeas, rinsed and drained
1 Tbs extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbs freshly squeezed lemon juice, from one lemon
3 Tbs extra virgin olive oil
1 small garlic clove, minced
1/4 tsp salt
1/8 tsp freshly ground black pepper
5 oz Baby Kale or Kale/Dark Greens Mix
1/2 cup Parmigiano-Regianno, shaved
Preheat oven to 425° F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.