6 Tbsp Olive Oil
3/4 cup red bell peppers, diced
2 cloves garlic, minced
1 large shallot, diced small
1/2 fresh cilantro leaves
1 can black beans, drained
3 cups quinoa, cooked in chicken broth
1 egg beaten (optional)
2 cups bread crumbs
Seasoning of your choice
Heat 3 tablespoons olive oil in a skillet, add red peppers and sauté until slightly soft, about 3 minutes. Add garlic and shallot and continue to sauté until soft. Remove from heat, cool a few minutes and combine with black beans and cilantro; add to food processor and pulse until chunky. Blend mixture with quinoa, salt and pepper. Taste, adjust seasoning if needed. Add a beaten egg (if using) and mix well **Nancy's note: I found the mixture moist enough and did not use an egg.
Divide into 7 or 8 patties and refrigerate for about 10 minutes. Season breadcrumbs with your seasoning choice, salt and pepper to taste. Dredge patties in breadcrumbs. Fry in remaining olive oil (I used a grill pan) until browned. About 3 minutes each side.
I used very little breadcrumbs, just enough to dust the pattie. If you are gluten intolerant look for gluten free breadcrumbs.
I found this receipe on a package of Trader Joe's Quinoa. I cut the recipe in half and made 4 patties, they were very good. I had on a whole grain thin bun and another time had without bun on a bed of lettuce. Both options were delicious and packed full of protein!