by Sarah Steimer
- 1/2 cup quinoa
- 1 cup finely chopped onion
- 6 sun-dried tomatoes, finely chopped (1/4 cup)
- 1 15-ounce can of black beans, rinsed and divided
- 2 cloves garlic, minced
Stir together quinoa and 1 1/4 cups water in small saucepan. Bring to a boil, cover and reduce heat to simmer for 20 minutes – or until all liquid is absorbed.
Place onion and tomatoes in medium skillet and saute over medium heat. Stir in 3/4 cup black beans, garlic, seasoning and 1 1/2 cups water. Simmer 3 to 5 minutes or until most of the liquid has evaporated.
Mash the mixture, adding 3/4 cup cooked quinoa, until relatively smooth (can use a food processor or a potato masher). Mix in remaining quinoa and black beans. Season with salt and pepper and let cool.
Coat a baking sheet generously with cooking spray. Shape the bean mixtures into about six patties and place on the baking sheet.
Bake for about 20 minutes at 350 degrees, or until patties are crisp on top. Flip and bake for another 10 minutes more.
Makes six burgers.
Recipe adapted from: Vegetarian Times
Photo: Sarah Steimer