Instructions
As quinoa cools, add 1 teaspoon olive or grape seed oil to a large skillet over medium-high heat. Add mushrooms to pan and cook for 3 to 5 minutes, or until lightly browned. Add garlic, red pepper, scallions, salt and pepper and saute for another 5 minutes. Add cilantro just before removing from heat.
Tumble contents of pan into a large mixing bowl and top with the black beans. Allow to cool for about 10 minutes.
When the mixture is about at room temperature, add the cooled quinoa to the mixing bowl. Crack in the one egg and sprinkle in the corn meal. Combine with hands. The mixture should be only slightly wet. If the mixture is too moist, add a bit more corn meal and mix.
Chill quinoa mixture in the refrigerator for about 15 minutes. Meanwhile, make the cilantro sauce.
More: 10-Minute Dinner: Quinoa Mac, Greens and Cheese
Creamy Cilantro Sauce
Ingredients
- 1/4 cup low-fat sour cream
- 2 tablespoons wheat beer (you can use water or stock in place of the beer)
- 2 tablespoons lime juice
- 1 small bunch of rinsed and dried cilantro (about 1 cup), with bottom stems removed
- 1/2 jalapeno, if desired 1 garlic clove salt and pepper to taste
More: Turkey-Jalapeno Burgers
Instructions
Combine all ingredients in a blender or food processor and blend until smooth.
Remove the quinoa mixture from the refrigerator and form into 4 to 6 equal-sized patties (depending on how big you want them).
In a large skillet over medium heat, add 2 teaspoons of olive or grapeseed oil. When the oil begins to ripple a bit, add the quinoa cakes. Cook for 4 to 5 minutes on each side, or until golden. Flip cakes and cook for 4 to 5 minutes on opposite side.
Serve with a drizzle of the creamy cilantro sauce.
More: Healthy Eating: Red Quinoa Pilaf Recipe
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