Itching for a summertime recipe? This week, we’ve got a healthy BBQ recipe you’ll want to serve up this summer.
- 2 tablespoons flax meal and 5 tablespoons water
- Coconut or olive oil for cooking
- 1/2 cup uncooked quinoa
- 1 yellow onion, finely chopped
- 1 orange bell pepper, finely chopped
- 1 jalapeno pepper, seeds removed, finely chopped
- 1 tablespoon minced garlic
- 1 cup spinach, chopped
- 1 can black beans, rinsed and drained
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/8 teaspoon ground cayenne
- 1/2 cup oat flour (ground up with food processor)
- Preheat oven to 375 F. Lightly grease a baking sheet. Combine flax meal and water in a small bowl; set aside in the fridge.
- To cook quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for one to two minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover and simmer for 13 to 15 minutes.
- Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño and garlic; cook until the onion is translucent, about two minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn off heat.
- In a large bowl, add black beans; mash with a fork, leaving some texture. Add cooked quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne and reserved flax. Mix until combined, then add oat flour. Stir.
- Form 10 to 12 patties depending on desired size. (See notes for a cool trick!) Place on baking sheet; bake for 20 minutes, flip, then bake for 25 to 30 more minutes, until browned and crispy.
- Serve on a whole-wheat bun with guacamole or desired toppings.
- To get evenly shaped burgers, line the lid of a jar (e.g., a peanut butter jar lid) with foil. Stuff the lid with the mixture, then flip it over onto the baking sheet.
- Store in an airtight container or bag for up to one week. You can also freeze and reheat these.
Recipe adapted from emileeats.com