Vegetarian Quinoa–Black Bean Cakes

These are so light and tasty that they can be made with a green salad for an entrée or even served as an appetizer.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8


  • 3 Tbsp. grapeseed oil, divided
  • 1⁄2 cup finely chopped green bell pepper
  • 3 cloves garlic, chopped
  • 1 medium onion, peeled and finely chopped
  • 1⁄2 cup finely chopped plum tomatoes
  • 1 can (15 oz.) black beans, thoroughly rinsed and drained
  • 2 cups cooked quinoa
  • 1 Tbsp. fresh cilantro leaves
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. red pepper flakes
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 egg white, beaten
  • 1 cup wheat-free bread crumbs


  • Heat 2 tablespoons oil in a large skillet over medium heat. Add the green pepper and sauté until soft, about 3 minutes.
  • Add the garlic, onion, and tomatoes, and continue to sauté until soft, about 3 to 4 minutes.
  • Remove from heat, combine with beans, quinoa, cilantro, cumin, red pepper flakes, salt, and black pepper. Allow to cool for a few minutes. Place in food processor and pulse until chunky but not completely smooth.
  • Add the beaten egg white and mix well. Form into patties and dredge in bread crumbs. Heat remaining oil in a skillet over medium-high heat. Sauté patties at least 5 minutes on each side.