Spicy Black Bean Quinoa Burgers, Over Crispy Salad

Ingredients

• PATTY: 1/2 cup onion, fine diced
• 1 clove garlic, minced
• 1/4 cup jalapeño or bell pepper, fine diced
• 1 tsp cumin seed
• 1/2 tsp olive oil
• 1 1/2 cups black beans, cooked and drained
• 2 tbsp tomato paste
• 1 tbsp minced chipotle chile in adobo sauce
• 1/2 cup cooked quinoa
• 1/2 cup rolled oats, ground into crumbs
• 1/2 tsp salt
• Optional: 1 egg (makes patties hold together better), 1/4 cup chopped cilantro, 1/4 cup grated cheese, 2 tbsp minced almonds or pepitas, 1 cup fine chopped kale
• SALAD: 1/4 medium head cabbage, finely sliced
• 1/4 cup raw unsalted cashews
• 1 large carrot, grated
• 1/4 medium head cauliflower, medium dice
• 3 green onions, thinly sliced on a diagonal
• 1 bunch romaine lettuce, cut into strips
• Optional: 1 medium mango, small dice; shredded organic sharp cheddar
• DRESSING: juice of 1–2 limes, 3 tbsp olive oil, pinch of cumin, pinch of salt

Instructions

1. 1Cook quinoa and let cool (or use leftovers).
2. 2Heat olive oil over medium heat and add onion, garlic, jalapeño, and cumin plus a pinch of salt. Sauté about 5–6 minutes until soft. Place into a large bowl and add 1 cup of the black beans and tomato paste. Mash together with a potato masher or large fork.
3. 3Stir in remaining beans, quinoa, and ground oats until evenly distributed. Make 4–6 patties, packing tightly with your hands. Refrigerate for at least a few hours.
4. 4Preferred: Bake on an oiled baking sheet at 400°F for 20 minutes until heated through, flipping halfway to brown evenly. Alternate: fry in a skillet over medium-high heat in a bit of oil, about 5 minutes per side until golden brown.
5. 5Mix dressing ingredients in a large bowl, then toss all salad ingredients with the dressing.
6. 6Plate the salad in large bowls and top with the warm, golden brown patties.