Sprouted Bean and Quinoa Patties

As I was reading through the quinoa recipes on one of my favorite blogs, 101 Cookbooks, I showed my sister (who I am visiting right now), who had a burst of cooking energy and the idea to add beans to these wonderful Quinoa Patties that Heidi makes.

So, we went ahead with it, but tweaking it slightly to create some of the most delicious vegetarian (we used eggs as a binder, so it was almost vegan) multi-bean and quinoa patties!

Here is what we started with:

photo (1)These came from Costco, but if you buy in bulk from a store like Sprouts (I do), you can use whatever you have at home.  The bean trio has lentils, mung beans, and adzuki, which was nice and easy.  And they have really good flavor just cooked and tossed with some fresh onion and other spices!  Anyway, here is the recipe:

Quinoa and Multi-Bean Patties

1 cup of dry quinoa

1 1/2 cups of bean mix

5-6 eggs (6 if they are on the smaller side)

2 cups of breadcrumbs (any kind you like)

1 teaspoon bakin powder

1 tablespoon olive oil

1 teaspoon cumin (or more if you have a cumin addiction like I do)

1 teaspoon dill

1 teaspoon kosher salt

1 teaspoon ground pepper

1/2 large onion finely chopped

a couple (or four) garlic cloves finely chopped

2 kale leaves finely chopped (we both have a Pampered Chef hand chopper which makes things super tiny, and if you have kids around, they can help pound on it)

After cooking, allow beans and quinoa to cool, and place in large bowl.  Add everything else–this is very easy!

Combine with hands until you’ve got a slightly sticky mix.

photo (4)

Here’s where we deviated a little further: we just fried them in some olive oil on the stovetop.

photophoto (3)

And let me tell you, these were absolutely FANTASTIC.  We dipped them in a few sauces to see what tasted good: sweet chili sauce, BBQ sauce, ketchup (kids’ favorite).  The chili sauce kind of gave it an asian-y flavor, and the BBQ was super good, too.  Try them with any of your favorite sauces!

photo (2)

YUMS.

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