The Ultimate Quinoa Burger
|1 lb dried great northern beans|
|8 Cups vegetable stock|
|4 Tbsp BBF Naturally Refined Organic Coconut Oil||
|1 Tbsp minced garlic|
|1 red onion, diced|
|1 jalapeño, seeded and minced|
|1 1/2 Cups BBF Organic Quinoa, cooked||
|1 large red pepper, chopped|
|1 large yellow pepper, chopped|
|2 Tbsp ground cumin|
|2 Tbsp dried oregano|
|1 tsp salt|
|1 tsp black pepper|
|1 tsp white pepper|
|1/2 bunch cilantro leaves, chopped|
|1 avocado, diced (optional)|
Rinse beans well, cover with cool water and soak overnight. Drain and set aside.
In a large pot, heat the 2 tbsp. coconut oil over medium heat. Add the garlic, onion, and jalapeño and sauté for 5 minutes. Add additional 2 tbsp. coconut oil, quinoa, red and yellow peppers and cook for 6 – 8 minutes, stirring so quinoa doesn’t stick to the pan. Add the beans, vegetable stock, cumin, oregano, salt, black pepper and white pepper. Lower heat to med-low and cook, stirring occasionally, for approximately 2½ hours. With a potato masher, mash about ½ of the beans. Add cilantro and cook for additional 5-10 minutes. Top with diced avocado and extra cilantro.
Note: For a faster prep time, use 3 cans white beans, drained and rinsed. Cook for 45 minutes.