Pan Seared Quinoa Cakes with Black Bean and Tomato Salsa


  • 1 cup red pepper, diced

  • ½ cup sweet onion, diced

  • 2 cups tomato, diced

  • 1 ½ cups black beans, cooked

  • 2 pickled jalapeños, chopped

  • 1 bunch cilantro, chopped

  • 1/2 tsp. chili powder

  • ½ tsp. cumin

  • 1 tsp. Himalayan salt

  • Juice of 1 lime

  • 1 cup quinoa, cooked and chilled

  • 2 cups mashed sweet potato

  • 2 tsp. sun butter (sunflower seed butter)

  • Olive oil

  • 2 avocados, seeded and quartered


  1. Combine red pepper, onion, tomato, beans, jalapeño, cilantro, chili powder, cumin, salt and lime juice. Mix and split into two equal portions, save one for garnish. Add quinoa to one bowl of black bean mix, incorporate well. Add mashed sweet potato (helps bind) and sun butter. Form into eight 4 oz. patties. Heat a pan with olive oil, just enough to coat the pan. Add patties and sear for 6-8 minutes. Flip and cook for additional 6 minutes. Cakes should reach a minimum of 140 degree. Serve with additional black bean and pepper salsa.

Yield: Makes 8 to 10 patties

Submitted by Joseph C., Flik Independent School Dining Regional Executive Chef

#vegetarian #vegan #glutenfree #nutfree #sides

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