Quinoa and Black Beans are a match made in heaven like peanut butter and jelly or chocolate and peanut butter so as I was writing out my meal plan for the week I knew I wanted this combination at some point. As a kid growing up in a Puerto Rican household rice and beans was always available so why not convert the rice to quinoa and keep the black beans right?
Not wanting to have just quinoa and black beans I decided to throw in avocado and combine all those ingredients to form a patty. It was then that I remembered being in Spain and the first time I had an egg on a hamburger (yes, I haven’t always been a vegetarian.) What could be greater than the creamy yolk of a fried farm fresh egg on top of a quinoa and black patty? As my mind kept going to all these different areas I had to stop myself and just hope that what I had would fit into my meal plan in terms of carbs, fats and protein. That being said doesn’t mean that I would not have adjusted my meal plan somewhere else to include the quinoa and black beans.
As I suspected the creamy avocado and egg yolk matched the flavor profile of the quinoa and black beans perfectly. Throw in the crunch on the outside of the patties and you had flavor and texture. Throw some sriracha on top and you have the spiciness that all dishes should have.
Enough of all this writing and here is the recipe for the quinoa and black beans patty.
Quinoa And Black Beans Patty
Ingredients: 1/4c dry quinoa (rinsed), 1/4c dry black beans, 100g Avocado (separated), 2 eggs, 1c spinach and arugula, 1 Tbsp flour,sriracha
Nutritional Information: 570 calories, 59g Carbohydrates, 28g Fat, 27g Protein, 16g Fiber
- Soak the black beans overnight or at least for 2-3 hours if you are short on time.*
- In a pot bring 3c of water to a boil with the beans in the water and then reduce to a simmer. Allow to simmer for 2-3 hours to soften
- Toward the end of the cooking process of the beans add 1/4c quinoa to a different pot and toast for 3-5 minutes.
- Add 1 1/2c of water to the quinoa and bring to a boil then reduce heat to simmer.**
- When the beans are soft enough remove from heat and drain then place them into a bowl.
- With a fork (or potato masher) combine 50g of avocado and the beans until well mixed leaving a few chunks of beans.
- After the quinoa is fully cooked (you will know its done when steam holes form) remove from heat and place into bowl with beans and avocado. Combine.
- Set bowl into refrigerator for 5-10 minutes.
- Remove from fridge and sprinkle flour into the mixture and begin forming the quinoa and black bean patty in your hands.***
- Place patty on a pre-heated griddle or frying pan.
- After a crust has formed on one side flip the quinoa and black bean patty over and allow another crust to form.
- While the patty is cooking on the second side begin to cook the eggs until your desired consistency.
- Plate the spinach and arugula then top with the quinoa and black bean patties.
- Top the patties with the fried eggs and the remaining avocado (in slices.)
* Using canned black beans is ok just rinse and drain well.
** I use more water than normal for this recipe because I want the quinoa to be somewhat sticky instead of fluffy.
*** If the patty is still too wet just add more flour in small amounts so that you don’t dry it out too much. Bread crumbs will be a good substitute for flour as well.
So there you have the recipe for quinoa and black bean patties that are great for dinner and when topped with the eggs are perfect for brunch.
Don’t want this recipe as patties? No problem, make it exactly the same way and instead of pan frying scoop into a homemade corn tortilla.