These pan-fried patties feature protein-packed quinoa that is cooked in vegetable stock and combined with bread crumbs, black beans, bell pepper, eggs, cumin and fresh cilantro. Sautéed until golden brown and served with a delicious sauce, you will absolutely love the incredible flavor!
cost per recipe: $6.81
The price is determined by the national average.
tablespoons vegetable oil
cup uncooked quinoa
cups Swanson® Vegetable Broth
cup plain dry bread crumbs
cup rinsed drained black beans
cup diced yellow bell pepper or red bell pepper
cup plus 1 tablespoon chopped fresh cilantro leaves
cup plain nonfat Greek yogurt
teaspoon ground chipotle chile powder
Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the lime.
Heat 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add the quinoa and cook and stir for 1 minute or until lightly browned. Add the stock and heat to a boil. Reduce the heat to medium-low. Cover and cook for 20 minutes or until the liquid has been absorbed. Remove the quinoa from the heat and let cool for 15 minutes.
Thoroughly mix the quinoa, bread crumbs, cumin, beans, yellow pepper, eggs, 1/4 cup cilantro and salt in a large bowl. Firmly shape the quinoa mixture into 16 (3/4-inch thick) patties, using about 1/4 cup quinoa mixture each.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the patties in 3 batches and cook for 8 minutes or until well browned on both sides, turning the patties over once halfway through the cooking time and adding the remaining oil to the skillet as needed. Remove the patties from the skillet.
Stir the yogurt, chile powder, lime zest, lime juice and remaining cilantro in a medium bowl. Serve with the patties.