1 c. White Quinoa (uncooked and rinsed)
3 c. Water 1 - 14.5 oz can black beans, drained and rinsed
1/2 White Onion, chopped
1/2 Red Bell Pepper, chopped
1 c. White mushrooms, chopped
2 T. + 2 T. grapeseed or avocado oil
3 T. + 2 tsp ISW Veggie & Snack Seasoning
Add quinoa and water to rice cooker. Use "white rice" setting. Once quinoa is done, rice cooker will default to "keep warm" setting.
Tip: The typical quinoa/water ratio is 1:2. However, for this recipe, the ratio is 1:3. The quinoa will need to have a mushy texture which is the key for keeping the mixture together when forming patties.
Combine 2 cups cooked quinoa, black beans and 3 T. ISW Veggie & Snack Seasoning by using a potato masher until mixture is slightly mushy.
In a skillet, heat grapeseed oil. Add onions, peppers and mushrooms. Add 2 tsp. ISW Veggie & Snack Seasoning and cook until vegetables are tender.
Combine cooked vegetables with quinoa mixture. Form 6-8 patties and set aside. In a skillet, heat 2 T. grapeseed oil. Add patties to skillet and cook 2 minutes on each side. For firmer patties, place in the oven at 350 degrees F. for 15 minutes.
Burger Mayo Recipe 1/4 c. Vegan Mayo + 2 T. ISW Veggie Snack Seasoning Stir ingredients until well combined.
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Regina Thomas Dillard is a certified plant-based chef, the author of "FEED: Living Food Recipes to be Made and Eaten with Love", and founder of Inner + Sanctum Wellness, a business dedicated to assist others as they embark on their holistic journey. All products are handmade and sourced from reputable organic and natural ingredients.