Spicy Black Bean Quinoa Burger on Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
leslieblythemiller
leslieblythemiller
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Ingredients

  • 1 can black beans (16 oz, reduced sodium), rinsed and drained completely
  • ¼ cup uncooked quinoa
  • ½ cup no salt added vegetable or chicken broth
  • ¼ cup chopped bell pepper (variety of colors)
  • ½ cup whole-wheat bread crumbs
  • 2 Tbs chopped onion
  • 1 large garlic clove, minced
  • 1 ½ tsp ground cumin
  • 1 tsp hot pepper flakes (or to taste)
  • 1 ½ tsp ground turmeric
  • ¼ cup egg whites or egg substitute
  • Roasted Chickpeas
  • 15 oz can chickpeas, rinsed and drained
  • 1 Tbs extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 Tbs freshly squeezed lemon juice, from one lemon
  • 3 Tbs extra virgin olive oil
  • 1 small garlic clove, minced
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 5 oz Baby Kale or Kale/Dark Greens Mix
  • 1/2 cup Parmigiano-Regianno, shaved

Instructions

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