Spicy Black Bean Quinoa Cakes

This versatile mixture can be molded into patties of various sizes which makes it perfect for lunch or as a healthy, passed appetizer. Guacamole and salsa make particularly nice accompaniments here. I find the double protein hit of black beans and quinoa deeply satisfies, while the light texture keeps me feeling virtuous – something needed after going back for another round of margaritas.

SPICY BLACK BEAN QUINOA CAKES

1 cup quinoa (any variety, I used tri-color)

2 cups vegetable or chicken broth

6 tablespoons olive oil

1/4 cup chopped onion

3 large garlic cloves, chopped

4 celery stalks, chopped

1 x 15-ounce can black beans, drained and rinsed

1/4 cup fresh parsley or cilantro, chopped

dash of dried chipotle pepper

2 tablespoons cumin

2 eggs, beaten

1+1/2 cups panko

salt, pepper and dried red pepper flakes to taste

Vegetable oil for shallow frying

Rinse quinoa and combine with broth in a medium pot. Cook according to package directions. This will produce about 3 cups cooked quinoa. Remove from heat and let cool.

In the meantime, heat olive oil in a pan over medium heat and cook the onion, garlic and celery until softened, but not browned. Remove from heat and let cool.

In a food processor combine the vegetable mixture, black beans, herbs and seasoning. Pulse until combined and chunky. Transfer to a large bowl and add the eggs, quinoa and panko. Stir well to combine. The mixture should be fairly sticky. Adjust the panko as needed. Adjust seasoning. Form mixture into desired size patties, about 1-inch thick. (The mixture can also be refrigerated for a day or so.)

Heat the vegetable oil in a deep-sided pan over medium-high heat and cook patties for 3-4 minutes per side or until golden.