Vegan I Gluten Free Serves: 6-8 patties Time: 1 hour 1 cup quinoa 2 cup vegetable broth
1 (14 ounce) can black beans, rinsed & drained 1/2 cup walnuts, crushed
1/2 cup roasted red pepper, chopped
4 scallions, finely sliced 3 tbsp. fresh cilantro
2 tbsp. flaxseed meal
1/2 tbsp. curry powder 1 tsp. cumin powder 1/2 tsp. turmeric 1/4 tsp. ground ginger 1/4 tsp. salt 1/4 cup vegetable broth 2 tsp. lime juice Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a small saucepan add the quinoa and 2 cups vegetable broth. Bring to a boil then cover and cook on low for 15-18 minutes, or until the liquid is absorbed. In a medium bowl, mash the black beans with a fork or potato masher until they are mushy but some beans still whole. Add the cooked quinoa and remaining ingredients to the bowl, stir to combine. Refrigerate for 10 minutes. Form the mixture into 6-8 patties, about 1 inch thick. Bake for 30 minutes, flipping half way through, until nicely browned. Serve topped with mango or pineapple slices, avocado, cilantro garnish, on a lettuce bed or toasted Ezekiel burger bun! Enjoy! Keeps in the fridge for 3-5 days. Heath tip: Black beans are a ‘resistant starch’, meaning they don’t get metabolized and stored as fat. Black beans are high in protein, fiber, antioxidants, vitamins and minerals.