Ingredients:
1 c -Water
1/2 c Fresh cilantro, chopped
1/2 c Quinoa; rinsed
2 Green onions; chopped
2 c Black bean flakes
1/2 c Red bell pepper, chopped
1 1/2 c -Boiling water
1/2 c Plain bread crumbs
2 ts Chili powder
3/4 ts Salt
1 ts Ground cumin
2 ts Vegetable oil
OPTIONAL GARNISHES
2 c Lettuce; shredded
1 c Bottled salsa
1 c Grated lo-fat cheddar cheese-OR cheddar-style soy cheese
Avocado; diced
Ripe olives, sliced
1/2 c Nonfat sour cream
Green onions; chopped
Preparation:
Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and
simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin,
cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake.
Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each
side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and
other garnishes, as desired.
