When health and flavor unite in their best form, something as exquisite as the Quinoa and Black Bean Patties is created. Overloaded with the goodness of Quinoa, this simple-to-make recipe is sure to become your family’s favorite. Great as a tea-time snack or an accompaniment to soups and salads in the dinner, these patties are amazing in taste. It’s also vegetarian, vegan, gluten free and dairy free!
My love for Quinoa is eternal, and it is my all-time favorite staple.
I welcome quinoa in any form – be it Quinoa Zucchini Bites, White bean and Coconut Quinoa, Quinoa stuffed bell peppers, Butternut Squash and Quinoa Stew, or a delicious patty like this, I find a way in the form of a delicious recipe, to include it in my meals frequently.
What are Quinoa and Black Bean Patties
If you have an affinity for Quinoa, these black bean and quinoa patties are just for you.
Packed with a unique blend of the super grain Quinoa (as the essential ingredient), mashed sweet potatoes (the secret ingredient), veggies, oats, flour, corn, and onions; this quinoa and Black Bean patties turn out so well that I am sure these will steal your heart away.
Moreover, these sinfully delicious patties are packed with nutrition, fiber, and flavor and are low in carbohydrates and calories.
You can serve these black bean patties as a perfect companion to tea/ coffee in the evening. Or transform these patties into a Spicy Black Bean Burger for a wholesome meal.
Reasons You’ll ♡ Quinoa and Black Bean Patties
The most fascinating part of this recipe is that it is —
- Easy to assemble
- Made with just a handful of ingredients
- Requires minimal cooking time
- Full of flavor and texture
- Kids-approved, and
- Perfect as a lunch box meal.
In short, Quinoa and black bean patty is a hearty and delicious meal that is an excellent meat-free alternative for vegans and is completely irresistible!
Ingredient list for Quinoa and Black bean patties
Quinoa — This is the main ingredient of the recipe, packed with nutrients and flavor. It is entirely vegan and gluten-free. We are using boiled Quinoa in this recipe.
Sweet potatoes — Boiled and mashed sweet potatoes are added to the patties to lend nutrition and a creamy texture that makes the patties irresistibly delicious.
Black Beans — Rich in proteins, carbohydrates, and antioxidants, black beans are added to the patties for more nutrition and flavor.
Corn kernels — Corn lends texture and crunch to the patties. Corn is rich in starch and carbohydrates, besides vitamins, minerals, and antioxidants.
Oats Flour — Gluten-free oats flour is added to the patty’s mixture to check the moisture content.
Lemon juice — Added to the mixture for a bit of tanginess.
Cilantro leaves — Lends a distinctive flavor to the patties and for garnishing.
Onions — I have use chopped onions that give the patties a distinctive flavor and crunch.
Seasonings — Salt, chili flakes, cumin powder, and paprika are added to the patties for a hot and spicy flavor.
Oil — For frying the patties. You may use olive oil or vegetable oil.
How to make Quinoa and Black bean patties
These black bean quinoa patties are a super quick dinner – 30 minutes is all you need. That’s 20 minutes for prep and 10 minutes for cooking.
Prep work — Drain your corn and black beans well to get rid of the excess moisture. Likewise, rinse them to remove extra salt from the canned beans. Drain them well.
Boil Quinoa — Rinse quinoa under cold running water until the water runs clear. Grease the Instant Pot insert with oil and add the rinsed quinoa, water, and salt to it. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the quinoa for 1 minute on HIGH.
Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, turn the steam valve to the venting position to release the remaining pressure. When the pin drops, carefully open the Instant Pot lid. Fluff the cooked quinoa with a fork and set it aside.
Pulse the mixture — Over medium-high heat, sauté onions until translucent, occasionally stirring for 3-4 minutes. Once cooked, transfer to a bowl and aside to cool. Add the drained black beans, corn, boiled sweet potatoes, sautéed onions, spices, lemon juice, and cilantro in a food processor.
Pulse until completely incorporated. Mix in cooked quinoa. Add oats flour and mix until combined. The mixture should feel moist, not dry.
Form the patties — Grease your hands with oil. Take 1/4 cup of mix in your hands and form round patties out of it. Refrigerate the patties for about 10 minutes before cooking. Chilled patties will hold better shape while cooking and will not disintegrate in oil.
Cook the patties — Heat about 2 tablespoons of olive oil in a heavy-bottomed wide pan over medium heat. Add the black bean and quinoa burgers to it. Be careful not to overcrowd the pan. Once the burgers start to sizzle, lower the heat and cook the burgers for about 4-6 minutes on each side, until crispy and cooked through. Once cooked, remove from heat.
Serve — Assemble the patties with your favorite toppings, buns, or serve them as a salad topper.
Expert Tips and Variations!
Add onions — Onions are loved in quinoa and black bean patties for their earthy and hot flavor. Therefore, I am using sautéed onions as I want to enjoy their taste more in every bite this way. For extra flavor, feel free to toss in some chopped garlic.
Use fresh ingredients — Fresh ingredients are high in flavor and crispness. I would highly recommend using fresh veggies and fresh ingredients to acquire the best results.
The mixture is wet — If you notice your mixture to be overly wet and difficult to shape into patties, don’t worry! Add a tablespoon of more oats flour to it and mix well. Oats flour binds the mixture well while soaking up excess water.
Do not over pulse — Over-pulsing the ingredients should be avoided, as it will destroy the texture of the patties. We need the mixture to be chunky and not pureed. If it is more like a puree, it will remain mushy on the inside even after being cooked. That will spoil the texture and the flavor on the whole.
Same size patties — Use a measuring cup to ensure you end up with the same size patties. I have used a 1/4 cup measuring cup to form my patties.
Do not overcrowd the pan — While cooking the patties; you will require some space around them to turn and flip. It’s best not to overcrowd the pan, so fry the patties in small batches.
Oil temperature — You can deep-fry, shallow fry, or pan-fry these patties as you choose. However, when deep-frying, you need to ensure that the temperature of the oil is set right as the patties will either fall apart in the oil or absorb more oil if it is not.
For spicier patties — When you want to make your patties spicier, adding a little Paprika will do the magic.
Oats make it gluten-free — The addition of oats flour makes this recipe gluten-free. However, if you don’t want gluten-free, you can substitute oats flour with bread crumbs. Bread crumbs also soak the moisture from the mixture just as efficiently as the oats flour does.
Substitute for sweet potatoes — For those who don’t have a liking for sweet potatoes, butternut squash would be a perfect alternative. However, you will need to add an extra tablespoon of oats flour to the mix, as squash has more water content than sweet potatoes.
The Black Bean Quinoa Patties are highly versatile and can be devoured in various ways, each being equally delicious. You can layer it in a burger with —
- Lettuce leaves,
- Onions or pickled onions,
- Vegan cheese,
- and tomato slices. Add a tablespoon of mayonnaise and your favorite sauce and bite into a heavenly treat.
Or you can wrap it in a tortilla for a lip-smacking delicacy. You can also slide it in sourdough bread as a sandwich and delight your taste buds with an addictively delicious savory. Or keep it simple by serving the quinoa black bean patties on top of your favorite salad.
These black bean patties pair beautifully with mayo sriracha sauce, green chutney, or tomato ketchup.
Whichever way it may be served, it is loved and savored for its deliciousness.
Let me know what you think!
Overloaded with the goodness of Quinoa, this simple-to-make recipe is sure to become your family’s favorite. The best part, these patties are a complete meat-free alternative for vegetarians and are easy to digest and make for a great savory recipe on busy weeknights!
Should you make these black bean and quinoa patties, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE COMFORTING RECIPES THAT YOU’LL LOVE!
Quinoa and Black Bean Patties
- 1 cup Quinoa
- 1½ cup Water
- – – Salt to taste
- 1 teaspoon Oil
- 1 small Onion chopped
- 1 cup Sweet potatoes boiled and drained well
- 1 cup Black Beans (drained and rinsed)
- ½ cup Corn Kernels (drained and rinsed)
- 1 cup Gluten-free Oats flour
- ½ teaspoon Paprika
- ¼ teaspoon Crushed red chili flakes
- ½ teaspoon Cumin powder
- 1 teaspoon Black Pepper
- 2 tablespoons Lemon Juice
- 3 tablespoons Cilantro leaves
- – – Salt to taste
- – – Oil to cook patties
- – – Slider buns
- – – Onion rings
- – – Lettuce
- – – Tomato slices
- – – Sriracha Mayo
BOIL QUINOA IN THE INSTANT POT
- Rinse quinoa under cold running water until the water runs clear. Grease the Instant Pot insert with oil and add the rinsed quinoa, water, and salt to it.
- Close the lid and seal the pot. Press the Manual or pressure cook button and cook the quinoa for 1 minute on HIGH. It will take about 10 minutes for the pressure to build than the actual cooking time.
- Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, turn the steam valve to the venting position to release the remaining pressure.
- When the pin drops, carefully open the lid.
- Fluff the cooked quinoa with a fork and set it aside.
- Add oil and diced onions in a large skillet. Over medium-high heat, sauté onions until translucent, occasionally stirring for 3-4 minutes. Once cooked, transfer to a bowl and aside to cool.
- Add the drained black beans, corn, boiled sweet potatoes, sautéed onions, spices, lemon juice, and cilantro in a food processor.
- Pulse until completely incorporated.
- Mix in cooked quinoa.
- Add oats flour and mix until combined. The mixture should feel moist, not dry.
- Grease your hands with oil. Greasing will prevent the burger mix from sticking to your hands. Refrigerate the patties for about 10 minutes before cooking. Chilled patties will hold better shape while cooking and will not disintegrate in oil.
- Heat about 2 tablespoons of olive oil in a pan over medium heat. Add the black bean and quinoa burgers to it. Be careful not to overcrowd the pan.
- Once the burgers start to sizzle, lower the heat and cook the burgers for about 4-6 minutes on each side, until crispy and cooked through. Once cooked, remove from heat.
- Assemble the patties with your favorite toppings, buns, or serve them as a salad topper.