1 cup Water
1/2 cup Quinoa, rinsed
2 cup Black bean flakes
1 1/2 cup Boiling water
2 tsp Chili powder
1 tsp Ground cumin
1/2 cup Fresh cilantro, chopped
2 Green onions, chopped
1/2 cup Red bell pepper, chopped
1/2 cup Plain bread crumbs
3/4 tsp Salt
2 tsp Vegetable oil
OPTIONAL GARNISHES
2 cup Lettuce, shredded
1 cup Grated lo-fat cheddar cheese, or cheddar-style soy
1/2 cup Nonfat sour cream
1 cup Bottled salsa
Avocado, diced
Ripe olives, sliced
Green onions, chopped
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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. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.2
GARHOW@HPUBMAA.ESR.HP.COM
(GARRY HOWARD)
REC.FOOD.RECIPES
From rec.food.cooking archives.
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