I adapted this recipe from Bhakti Kirchner’s book, Vegetarian Burgers. We had them with mashed sweet potato, steamed carrots, broccoli and zucchini.
1/2 cup quinoa
1 medium onion
2 cloves garlic
1/2-1 small fresh chilli, to taste
1 tsp ground turmeric
1 tsp ground cumin
1 tbsp ground cinnamon
1 capsicum, cored, seeded, and coarsely chopped
2 tbsp no added salt tomato paste
several dashes balsamic vinegar
1 & 1/2 cups cooked or canned black beans (measured after draining)
6 pecans (or any other nut), toasted and finely chopped, plus 1/4 cup pecans, toasted and ground to a coarse powder
wholemeal bread crumbs or rolled oats, blitzed in food processor to a coarse powder
Rinse the quinoa in a fine strainer under cold running water, then place in a medium-sized saucepan with 1 cup water and bring to the boil. Reduce heat and simmer, covered, until all water is absorbed and quinoa is light and fluffy, about 15 minutes. Turn heat off and leave quinoa for another 5 minutes with lid on. (I cooked my quinoa in the steamer basket of my Thermomix for 14 minutes at 100 deg on sp. 4.) Measure 1 cup of cooked quinoa and set aside – you can use the excess quinoa in another recipe.
Chop the onion, mince the garlic and chilli, and saute in a small amount of water in a non-stick frying pan until onion is wilted (I used Thermi to chop then cooked at 100 deg, speed soft, for 5 mins), then stir in capsicum, spices, tomato paste, balsamic vinegar and cok, covered, until capsicum softens – add water if mixture starts to stick to the pan (TM 90 deg, sp 2, 3 mins).
Place onion mixture, cooked quinoa and black beans in a food processor and pulse until ingredients are thoroughly blended. Transfer mixture to a bowl and stir in chopped nuts and ground nuts, and enough breadcrumbs/rolled oats to make the mixture stick together.
Place on a baking sheet lined with baking paper, and bake at 180 deg for 15 minutes, then flip and bake for another 10 mins.
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