Because pillows should sit upright on the couch, right?
And magazines should be stacked in neat little piles on your bedside table?
Books should be on the shelf in a color-coded fashion, don’t you agree?
Or am I crazy?
Because I really love when my pillows are upright, my magazines stack in neat piles and my books are organized by color. I like my desk clear of miscellaneous things. I like my browser tabs in order so I can easily click to other sites. I prefer my shoes organized by type. Because, honestly, life is so much easier when all of my flats are in the same area, my heels are having a party on the top shelf and my boots are nestled warmly in the back of my closet.
I feel better about these things when they are in order. If they could talk to me, I’m pretty sure they’d say “Lindsey, you’ve really got us in a sweet spot. Thanks for going all Martha on us.”
And I’d be like “You’re welcome things. Glad I could own you.”
So these Southwestern Quinoa patties are kind of orderly. They form neat little round cakes. They cook evenly in three rows of four on my baking sheet. They retain their shape and stack perfectly in containers destined for the fridge and freezer.
These quinoa patties like me. I like them back.
Recipe after the perfectly horizontal jump….Southwestern Quinoa Patties
Makes a dozen 3″ diameter patties. Inspired by 101 Cookbooks.
- 1 cup cooked black beans (from a can or cooked at home)
- 2 cups cooked quinoa
- 4 eggs, beaten
- 1 teaspoon sea salt
- 1/2 white onion, finely chopped (about 3/4)
- 3 cloves garlic, minced
- 3.5 oz can whole green chiles, diced
- 1 tablespoon tomato paste
- 2 heaping tablespoons chopped cilantro
- Seasoning (use 1/2 – 1 tsp of each depending on your preference): cumin, onion powder, garlic powder, crushed red chile peppers, black pepper
- 1 cup panko bread crumbs (or homemade)
- 1 teaspoon baking powder
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl combine black beans, cooked quinoa, diced onion, garlic, chiles, tomato paste and cilantro.
Season with salt, pepper and the combination of seasonings above until it suits your palette.
Once you’ve achieved the flavor you like, add the egg and stir to incorporate fully.
Mix in bread crumbs and baking powder and set aside for five minutes so bread crumbs absorb into the mix.
Using your hands, form the quinoa mix into twelve 3″ diameter patties. Arrange in even rows on baking sheet.
Bake for 20 minutes, flip them over, and bake for 5 minutes more.
Patties will brown a little on each side and turn golden.
Serve hot or at room temperature.
Want to get saucy? I put the following in a blender to make a zesty, sweet sauce:
- 1/2 onion, chopped
- 1/2 cup store-bought corn salsa (like Trader Joe’s brand)
- 1/2 cup chopped fresh pineapple
Strain, heat in the microwave if you’d like it warm, and pour over quinoa patties.